Innholdsfortegnelse for Southern Cakes 2020 i Taste of the South

HUMMINGBIRD CAKE was the first “fancy” cake recipe I ever made. I was 10 years old and my dad requested a hummingbird cake for his birthday. He loved this cake—and more specifically the cream cheese frosting—and I was a determined kid who loved cooking and wanted nothing more than to make my dad’s request become a reality. I had baked cakes with my grandmothers before but never a multi-layer cake covered in fluffy frosting adorned with pecans. I didn’t know if it was some kind of intrinsic Southern cake-baking magic or whether the hours I spent watching The Galloping Gourmet had paid off, but the cake was a hit. I made hummingbird cake so many times after that I memorized the recipe. I look back on that introduction to cake…

SKILLET CARROT CAKE MAKES 1 (9-INCH) CAKE This simplified version of a classic springtime dessert is every bit as rich and delicious as its lovely layered counterpart. CAKE 1 cup all-purpose flour1 teaspoon baking soda½ teaspoon kosher salt1 teaspoon ground cinnamon½ teaspoon fresh grated nutmeg1 cup granulated sugar⅔ cup vegetable oil2 large eggs1½ cups finely grated carrot1 (4-ounce) can crushed pineapple, undrained¼ cup sweetened flaked coconut¼ cup pecans, chopped CREAM CHEESE FROSTING 4 ounces cream cheese, softened¼ cup unsalted butter, softened½ teaspoon vanilla extract2½ cups confectioners’ sugarGarnish: chopped pecans 1. Preheat oven to 350°. Spray a 9-inch cast-iron skillet with cooking spray. 2. For cake: In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. 3. In a medium bowl, whisk together granulated sugar, oil, and eggs.…

Caramel-Pecan Sheet Cake MAKES 1 (15X10-INCH) CAKE A cup of coffee or glass of milk will pair perfectly with a slice of this cake. 1 cup unsalted butter1 cup water2 cups all-purpose flour2 cups sugar1 teaspoon baking soda½ teaspoon kosher salt¼ teaspoon ground cinnamon¼ teaspoon ground ginger½ cup sour cream2 large eggs1 teaspoon vanilla extractCaramel Frosting (recipe follows)1 cup chopped pecans, toasted 1. Preheat oven to 325°. Spray a 15x10-inch jelly roll pan with baking spray with flour. 2. In a medium saucepan, bring butter and 1 cup water to a boil. In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and ginger. Add hot butter mixture to flour mixture; beat with a mixer at low speed just until moistened. Add sour cream, beating well. Add eggs,…

1 BELLEGARDE BAKERY FLOUR Located in New Orleans, Lousiana, Bellegarde Bakery ships its freshly milled flours right to your doorstep. Choose from standard baking flours like white, whole wheat, and pastry or heirloom grain flours like cornmeal and Texas-grown Abruzzi rye. bellegardebakery.com 2 MUDDY POND SORGHUM MILL SYRUP Produced by the Guenther family deep in the hills of Tennessee, this pure sorghum syrup is the ultimate sweet addition to freshly baked treats. Sorghum can also be used as a lighter substitutefor molasses.muddypondsorghum.com 3 VITAL FARMS EGGS The best eggs come from pasture-raised chickens, but a steady supply wasn’t easy to find before Vital Farms came along. This Texas company produces ethical food on a large scale. They have enlisted more than 100 family-owned farms, bringing high-quality eggs to your local…

TRADITIONAL CARROT CAKE MAKES 1 (9-INCH) CAKE A bounty of spices and fruit packs this cake with divine layers of flavor and a sublime texture. CAKE 3 cups all-purpose flour1½ cups firmly packed light brown sugar1 tablespoon baking powder1 tablespoon ground cinnamon2 teaspoons baking soda½ teaspoon kosher salt½ teaspoon ground allspice½ teaspoon ground ginger½ teaspoon ground nutmeg⅔ cup whole buttermilk⅔ cup canola oil2 teaspoons vanilla extract4 large eggs4 cups grated carrot(10 to 12 medium carrots)2 (8-ounce) cans crushed pineapple, drained1 cup golden raisins CREAM CHEESE FROSTING 3 (8-ounce) packages cream cheese, softened1½ cups unsalted butter, softened3 pounds confectioners’ sugar2 teaspoons vanilla extract 1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour; line bottoms of pans with parchment paper. 2. For cake: In a…

LEMON-ALMOND SOUR CREAM POUND CAKE MAKES 1 (12-CUP) BUNDT CAKE Bundt cakes are quintessential Southern desserts, and the use of self-rising flour makes this one even easier to bake. 1 cup salted butter, softened2 cups granulated sugar6 large eggs, room temperature3 cups self-rising flour*¼ teaspoon kosher salt1 cup sour cream2 tablespoons lemon zest3 tablespoons fresh lemon juice, divided1 teaspoon almond extract1½ cups confectioners’ sugar1 tablespoon whole milk1 teaspoon unsalted butter, meltedGarnish: toasted sliced almonds 1. Preheat oven to 325°. Spray a 12-cup Bundt pan with baking spray with flour. 2. In a large bowl, beat butter and granulated sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. 3. In…

BANANA-CARAMEL ICE CREAM CAKE MAKES 1 (9-INCH) CAKE Layered and topped with ice cream and drizzled with a rich, buttery sauce, this easy-to-make cake is sure to impress. CAKE 1 (18.25-ounce) package butter recipe yellow cake mix*½ cup chopped pecans, toasted½ gallon vanilla ice cream, softened2 to 3 bananas, cut into¼-inch slices CARAMEL RUM SAUCE ¼ cup unsalted butter1 cup firmly packed light brown sugar½ teaspoon ground cinnamon¼ cup light rum2 tablespoons water 1. Preheat oven to 350186;. Spray 3 (9-inch) round cake pans with baking spray with flour. 2. For cake: Prepare cake batter according to package directions. Stir in pecans. Divide batter equally among prepared cake pans, and tap pans on counter to remove air bubbles. 3. Bake according to package directions or until a wooden pick inserted…