Back in the day, the Reed family used to have huge reunions each year. Mama Reed would start baking cakes for the event days ahead of time. Without a refrigerator, she’d cover them in a lightweight cloth and set them out in the cool air on her porch to help keep them fresh for the big event. If you were to go back in time and ask those folks, you’d probably be surprised to find many of them were going to the reunion just as much for Mama Reed’s cakes as they were for the fellowship. Cakes still make the event now just as much as they did back then.
This is a simple-to-make 8 x 8-inch yellow cake that is about as versatile as they come. Think of it as a homemade version of a Jiffy cake mix. My husband loves this cake topped with Creamy Chocolate Buttercream (see recipe), but I sometimes just serve it with sweetened berries for a summer treat.
This cake bakes up pretty and high in an 8 x 8-inch pan. However, most square cake pans are actually 9 x 9-inch nowadays, which will yield a slightly shorter cake. If you want a more sky-high version, make sure you check the size of your pan. Serves 9
Vegetable shortening and flour, for coating the baking dish
1 cup self-rising flour (see recipe)
¾ cup granulated sugar
¼ cup vegetable shortening
½ cup buttermilk (see recipe)
1 large egg
1 teaspoon vanilla extract or butter flavoring
¼ teaspoon almond extract (optional)
Frosting of your choice (see here), for finishing (optional)
Fresh berries, for serving (optional)
1 Preheat the oven to 350˚F. Lightly grease and flour an 8 x 8-inch baking dish and set aside.
2 Combine the flour, sugar, and shortening in a large mixing bowl. Beat with an electric mixer at medium speed until well combined, 1 to 2 minutes.
3 Add the buttermilk, egg, vanilla, and almond extract, if using, and beat again at medium speed, scraping down the side of the bowl as needed, until smooth and creamy, 2 to 3 minutes. Pour the batter into the prepared dish.
4 Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Allow to cool on a wire rack. This cake can either be frosted and served straight from the baking dish or turned out onto a serving plate and then frosted. Or serve it topped with fresh berries, if you like.
Small Batch Yellow Cake will keep, covered at room temperature, for up to 3 days, or in the refrigerator for up to 1 week.
When my grandmother passed away, I inherited her well-worn cookbook. I put it to good use when choosing recipes to include in this book because I am of the firm belief that good-hearted people make the best-tasting food. This is a simple chocolate cake that can be dressed up for special occasions, but like a good old friend, I prefer it to come as it is. Serves 9
Nonstick cooking spray, for coating the baking dish
½ cup (1 stick) butter, at room temperature
1 cup granulated sugar
4 large eggs
1 cup self-rising flour (see recipe)
1½ cups chocolate syrup (such as Hershey’s)
1½ teaspoons vanilla extract
1 cup semisweet chocolate chips
1 Preheat the oven to 350˚F. Lightly coat an 8 x 8-inch baking dish with cooking spray and set aside.
2 Cream the butter and sugar together in a large mixing bowl with an electric mixer at medium speed until light and fluffy, 1 to 2 minutes. Add the eggs and beat again, scraping down the side of the bowl as needed, until incorporated, about 2 minutes.
3 Add the flour, chocolate syrup, and vanilla. Beat again until incorporated, 1 to 2 minutes more. Stir in the chocolate chips.
4 Pour the batter into the prepared dish. Bake until the center springs back when lightly pressed, 40 to 45 minutes.
Chocolate Snack Cake will keep, covered at room temperature, for up to 3 days.
Chocolate mousse is one of those rare treats in my life. I may have it once or twice a year at most, but whenever I do, I can’t help but feel like I’m enjoying one of the most decadent treats life has to offer. This dark chocolate cake is made easy with a cake mix, but the real “icing on the cake” is the quick chocolate mousse frosting that goes on top! Serves 12
Nonstick cooking spray, for coating the baking pan
1 box (15 to 18 ounces) chocolate cake mix
1 container (8 ounces) sour cream
½ cup milk
¼ cup vegetable oil
3 large eggs
2 heaping tablespoons Dutch process cocoa powder (or regular)
½ cup chocolate syrup (such as Hershey’s)
1½ cups semisweet chocolate chips
2 cups heavy cream, chilled
3 tablespoons confectioners’ sugar
1 Preheat the oven to 350˚F. Lightly coat a 9 x 13-inch baking pan with cooking spray and set aside.
2 Make the cake: Place the cake mix, sour cream, milk, oil, eggs, and cocoa powder in a large mixing bowl. Beat with an electric mixer at medium speed until well combined and smooth, scraping down the side of the bowl as needed, about 2 minutes. Pour into the prepared pan.
3 Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Immediately poke holes all over the top of the cake using the handle of a wooden spoon. Pour on the chocolate syrup and carefully spread it with a butter knife. Allow to cool.
4 Meanwhile, make the frosting: Place the chocolate chips in a microwave-safe bowl and microwave for 45-second intervals, stirring between each, until just melted and smooth. Set aside to cool for a few minutes.
5 Place the heavy cream in a large mixing bowl. Beat with an electric mixer at medium speed until soft peaks form, 2 to 3 minutes. Add the confectioners’ sugar and beat until stiff peaks form. With the mixer on low speed, slowly add the melted chocolate and blend until well combined. Cover and refrigerate the frosting until the cake has cooled completely, then frost the cake.
Dark Chocolate Mousse Cake will keep, covered in the refrigerator, for up to 1 week.
Life is complicated enough as it is, so I like a good shortcut when time and circumstances allow. With the quality of cake mixes on the market today, I don’t hesitate to use one. So while many of the recipes in this chapter are made from scratch, they are also balanced out with shortcut recipes that start with a mix. However, if mixes aren’t your thing, feel free to use the homemade cake recipes featured in this chapter in place of the store-bought mixes.
This cake is the type that brought folks running to family reunions and church socials generations ago, and you’d be hard-pressed to find any store-bought version that could hold a candle to it. With my supermoist buttermilk cake topped with a brown sugar fudge icing, you can’t go wrong. I strongly suggest baking this as a 9 x 13-inch sheet cake rather than a layer cake due to the thickness of the icing. Serves 12
Nonstick cooking spray, for coating the baking pan
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
5 large eggs
2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk (see recipe)
Brown Sugar Fudge Icing (recipe follows)
1 Preheat the oven to 350˚F. Lightly coat a 9 x 13-inch baking pan with cooking spray and set aside.
2 Cream the butter and sugar together in a large mixing bowl with an electric mixer at medium speed until very smooth, at least 4 minutes. Add the eggs and beat well to incorporate.
3 In a separate medium-size bowl, stir together the flour, baking soda, baking powder, and salt. Add the flour mixture to the butter mixture along with the vanilla and buttermilk and mix with an electric mixer at medium speed, scraping down the side of the bowl as needed, until thoroughly blended and smooth, about 3 minutes.
4 Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Allow to cool completely in the pan.
5 Frost the top of the cake with the Brown Sugar Fudge Icing.
Bowl-Licking Buttermilk Cake with Brown Sugar Fudge Icing will keep, under a cake dome at room temperature, for 3 to 5 days.
Makes 2 cups
½ cup (1 stick) butter
1 cup light brown sugar
¼ cup buttermilk (see recipe) or whole milk
1 teaspoon vanilla extract
2 to 3 cups confectioners’ sugar
1 to 2 tablespoons milk (optional)
1 Melt the butter in a medium-size heavy-bottomed saucepan over medium heat. Stir in the brown sugar and buttermilk and bring to a boil, stirring constantly. Once it reaches a full boil, continue stirring and boil for 2 minutes.
2 Remove from the heat, stir in the vanilla, and set aside to cool for 10 minutes.
3 Pour the mixture into a large mixing bowl and add the confectioners’ sugar, 1 cup at a time (you may not need all of it), beating with an electric mixer at medium speed after each addition. Continue beating until the icing is smooth and thick, about 2 minutes. If the icing gets too thick, add a tablespoon or two of milk to thin it just enough to be able to frost the cake. Use immediately.
This is an old-fashioned cake that packs a wallop of flavor and is still small enough for a simple family dessert. There is something about a homemade custard that just can’t be beat. This one partially soaks into the cake while some remains on top as a rich, thick frosting once it’s refrigerated. Yum! Serves 9
Vegetable shortening and flour, for coating the baking dish
1 cup self-rising flour (see recipe)
¾ cup granulated sugar
¼ cup vegetable shortening
½ cup buttermilk (see recipe)
1 large egg
1 teaspoon vanilla extract
1 teaspoon butter flavoring (optional; can use an additional teaspoon vanilla instead)
¼ teaspoon almond extract (optional)
1 cup granulated sugar
⅓ cup all-purpose flour
3 large eggs
2 cups milk
Dash of salt
½ cup lemon juice
1 teaspoon vanilla extract
1 Preheat the oven to 350˚F. Lightly grease and flour an 8 x 8-inch baking dish and set aside.
2 Make the cake: Place the flour, sugar, and shortening in a large mixing bowl and beat with an electric mixer at medium speed until well incorporated. Add the buttermilk, egg, vanilla, butter flavoring, and almond extract, if using, and beat again, scraping down the side of the bowl as needed, until smooth and creamy, 2 to 3 minutes.
3 Pour the batter into the prepared baking dish. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove from the oven and poke holes all over the top of the cake using the handle of a wooden spoon.
4 Meanwhile, make the custard: Place the sugar, flour, eggs, milk, salt, lemon juice, and vanilla extract in a medium-size heavy-bottomed saucepan over medium heat. Stir constantly until the sugar is dissolved and the mixture is thick, about 10 minutes. (Do not give in to the temptation to step away—the mixture will scorch if it’s not stirred constantly.) Once the mixture thickens to a soft pudding-like texture, remove from the heat and let it cool until the cake is done.
5 our the custard over the cake. Allow to cool completely, then cover and refrigerate until you’re ready to serve. The custard will cool and form a thick frosting-like layer atop the cake.
Lemon Custard Poke Cake will keep, covered in the refrigerator, for up to 3 days.
I often take walks with my daughter. Usually we walk around the neighborhood and sometimes we head to a nearby park, which is by far her favorite place for us to go. As we near it, her eyes begin searching for kids, and if she sees any she tugs on my hand to speed me up as she shouts, “There are kids, Mama! Hurry!” My child could make friends with a hole in the wall. I don’t know where she gets that from.
The other day we headed over there and there weren’t any other kids, so I pushed Katy in the swing a few times, and that empty swing next to her started getting the best of me. I couldn’t help myself, so I sat down in it.
Now let me fill you in here: Mama don’t swing no more. I spent half of my childhood swinging. But as I’ve gotten older, motion has become a bit of a problem for me. I learned this the hard way when we went to Disney World when Katy Rose was just two. My husband and son wanted to ride roller coasters, which Katy was too small to ride, so it ended up being just me and Katy for a good bit of the trip. We walked by Dumbo’s Flight, and every day when she begged and begged to ride it, I said that her daddy would take her. This went on for three days until one day, when my husband was nowhere to be found, I gave in and said, “Baby, I know you want to ride this, so let’s just go.”
We got on that thing and it went up, up, up (have I mentioned I don’t care for heights?). While it was going up, it was spinning, spinning, spinning. Katy was lit up like the morning sun, happy as could be and having the time of her life. It was wonderful to see.
But when we got off, I could barely walk. I was gripping that rail and trying to convince my brain that the world was not still spinning. For weeks after that, the room would spin whenever I closed my eyes, so I spent as much time as possible keeping my eyes open!
This is why I avoid swings. But I couldn’t help myself that day at the park. I decided in that moment that to swing by my little girl would be worth a few weeks of spinning rooms, so I hopped on.
“Mama! You’re swinging!” Her eyes were big as dollars. “I didn’t know you knew how!”
I laughed. “Katy baby, I used to do this every single day when I was a little girl, all day long!” She just kept looking at me in delight each time we’d swing past each other.
“Mama, you’re so good at this!” Bless her heart, that was a moment to remember for both of us. I didn’t feel sick, so I went higher and higher still, shedding off years of adulthood and once again trying to touch the clouds with my toes.
I grew younger that day. Those precious moments when I shed the yoke of deadlines, emails, and demands took years off my life. In fact, it felt as if a full three decades’ worth had been removed. My heart smiles now just thinking about it.
Childhood, no matter how far away it seems, is always within us, and sometimes all we need to travel back in time is a child and a trusty old park swing.
My daughter came up with the idea (and name) for this cake, and it tastes just as sunshiny as she is! She always loves lemon pie but wanted the same flavor in a cake. We especially love to make it in early spring, when we need a little sunshine after a long winter. Katy often makes several at a time to give as gifts to friends and family members.
This cake bakes perfectly in a 9 x 9-inch baking dish. You can bake it in an 8 x 8-inch dish, but whenever I do, the center sinks down slightly. My family doesn’t mind this one bit, but I’m letting you know just in case yours does. Serves 9
Nonstick cooking spray, for coating the baking dish
¾ cup (1½ sticks) butter or margarine, at room temperature
1 cup granulated sugar
1¾ cups self-rising flour (see recipe)
2 large eggs
2 teaspoons lemon juice
1 teaspoon vanilla extract
½ cup lemon juice
½ cup granulated sugar
1½ cups confectioners’ sugar
4 to 5 tablespoons milk
1 teaspoon butter flavoring or vanilla extract
1 Preheat the oven to 350˚F. Lightly coat a 9 x 9-inch baking dish with cooking spray and set aside.
2 Make the cake: Cream together the butter and sugar in a large mixing bowl. Mix with an electric mixer at medium speed until light and fluffy, 1 to 2 minutes. Add the flour, eggs, lemon juice, and vanilla and mix until incorporated, scraping down the side of the bowl as needed, about 2 minutes. The batter will be thick like cookie dough.
3 Pat the dough into the prepared dish and bake until lightly golden around the edges, 25 to 30 minutes. Allow to cool.
4 Meanwhile, make the syrup: Combine the lemon juice and sugar in a small bowl and stir until the sugar is dissolved. (Alternatively, heat the mixture in the microwave for 30 seconds to help speed up the process.) Poke holes all over the top of the cake with the handle of a wooden spoon and pour the syrup evenly over the top.
5 Make the glaze: Place the confectioners’ sugar, milk, and the butter flavoring in a small bowl and stir with a spoon until smooth. Pour over the top of the cake, spreading to cover the edges. Allow the glaze to harden. Once the glaze is hard, cover the cake with aluminum foil and allow to sit at room temperature for several hours while the cake completely absorbs the syrup.
Katy’s Lemon Juice Cake will keep, covered at room temperature, for up to 3 days, or in the refrigerator for up to 5 days.
If you’re ever in a diner or café in the South and see Coca-Cola cake on the menu, you know you’re in for some wonderful food! This fluffy and moist cake takes chocolate to a whole new level. Finished with a soft fudge icing, it’s sure to be a fast family favorite, if it isn’t already.
I try to keep some of those old-fashioned glass-bottled Coca-Colas in my pantry for recipes such as this. They retain their flavor a little longer than canned Coke, and just add a touch of nostalgia. Serves 12
Nonstick cooking spray, for coating the baking pan
1 box (15 to 18 ounces) white cake mix
4 tablespoons unsweetened cocoa powder
½ cup (1 stick) butter or margarine, melted
1 cup Coca-Cola
½ cup buttermilk (see recipe)
2 large eggs
1 teaspoon vanilla extract
1½ cups mini marshmallows
½ cup (1 stick) butter
4 tablespoons unsweetened cocoa powder
⅓ cup Coca-Cola
4 cups confectioners’ sugar, sifted
1 cup chopped pecans (optional)
1 Preheat the oven to 350˚F. Lightly coat a 9 x 13-inch baking pan with cooking spray and set aside.
2 Make the cake: Place the cake mix, cocoa powder, melted butter, Coca-Cola, buttermilk, eggs, and vanilla in a large mixing bowl. Beat with an electric mixer at medium speed until well combined, scraping down the side of the bowl as needed, about 1 minute. Increase the mixer speed to medium-high and beat for 2 minutes. Fold in the marshmallows with a large spoon.
3 Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 40 to 42 minutes.
4 Meanwhile, make the frosting: Place the butter in a medium-size saucepan over medium heat. When the butter starts to melt, stir in the cocoa powder and Coca-Cola. Let the mixture come to a boil, stirring constantly. Once the mixture comes to a boil, remove from the heat and stir in the confectioners’ sugar with a large spoon until the frosting is thick and smooth. Fold in the pecans, if using.
5 Pour the frosting over the top of the cake while both are still warm, spreading the frosting with a rubber spatula so that it reaches the edges of the cake. Allow to cool for 20 minutes before serving.
Coca-Cola Cake will keep, covered at room temperature, for up to 3 days.
Mama Reed didn’t really have a recipe for this cake, but I took one of her recipes and used it as a base to build on, so I decided to give her credit. It’s sort of like a collaboration with the great-grandmother I know only through stories, and I like how that feels. After making a spiced baked apple cake I decided to top it with Caramel Fudge Icing, which has the crumbly, melt-in-your-mouth texture of fudge but tastes even better, because it’s caramel!
If you were born after 1950, you are probably not familiar with boiled icing. This icing is very different from the kind cooks use today, and it’s a rare thing indeed to find someone who can successfully frost a layer cake with it. It starts out spreadable but gets hard very quickly. My best advice is to stick with icing 9 x 13-inch sheet cakes with it. Serves 12
Nonstick cooking spray, for coating the baking pan
2 cups self-rising flour
2 large or 3 small apples, peeled and chopped
2 large eggs
1½ cups granulated sugar
½ cup vegetable oil
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon vanilla extract
¼ cup (½ stick) butter or margarine
8 tablespoons heavy cream or whole milk
1 cup packed dark brown sugar (light is okay)
2 cups confectioners’ sugar, plus extra if needed
1 teaspoon vanilla extract
1 Preheat the oven to 350˚F. Lightly coat a 9 x 13-inch baking pan with cooking spray and set aside.
2 Make the cake: Combine the flour, apples, eggs, sugar, oil, ½ cup water, cinnamon, allspice, and 1 teaspoon of the vanilla in a large mixing bowl and stir with a wooden spoon until well blended and smooth. Spread into the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 minutes. Allow to cool slightly while you prepare the icing.
3 Make the icing: Place the butter, heavy cream, and brown sugar in a medium-size saucepan over medium heat and cook, stirring constantly, until the butter is melted and the mixture is well blended, 2 to 3 minutes.
4 Turn the heat up to medium-high and stir constantly until it comes to a rolling boil. Once boiling, cook for 2 minutes and then remove from the heat. Working quickly, stir in the confectioners’ sugar and remaining teaspoon of vanilla with a wire whisk or an electric mixer at medium speed until smooth. Add up to ½ cup more confectioners’ sugar if needed to thicken. Ice the slightly cooled cake as soon as possible (the icing wants to harden, so don’t let it do that until it’s on the cake!).
Mama Reed’s Caramel Apple Cake will keep, covered at room temperature, for up to 3 days.
This cake is in my top ten favorite desserts of all time, right up there with Red Velvet Cupcakes (see recipe), Cappuccino Cake (see recipe), and Old-Fashioned Banana Pudding (see recipe). It’s pillowy soft, moist, and just all-around perfect. Topped with a pecan-studded cream cheese frosting this luscious cake will insure you’ll bring back an empty pan every time.
I make this as a sheet cake but you can make it as a layer cake if you like—see the Variation that follows. Serves 12
Nonstick cooking spray, for coating the baking pan
½ cup vegetable shortening
½ cup (1 stick) unsalted butter, at room temperature
2 cups granulated sugar
5 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk (see recipe)
2 teaspoons vanilla extract
1 cup sweetened shredded coconut
Cream Cheese Frosting (see recipe), for finishing
1 cup chopped pecans, plus pecan halves for garnish (optional)
1 Preheat the oven to 350˚F. Lightly coat a 9 x 13-inch baking pan with cooking spray and set aside.
2 Cream together the shortening, butter, and sugar in a large mixing bowl with an electric mixer at medium speed until light and fluffy, 1 to 2 minutes. Add the eggs and beat on medium speed, scraping down the side of the bowl as needed, until smooth, about 2 minutes.
3 In a separate small bowl, stir together the flour and baking soda. Add the flour mixture to the egg mixture along with the buttermilk, vanilla, and coconut and mix at medium speed until well blended and completely smooth, about 2 minutes more.
4 Pour the batter into the prepared pan. Bake until a wooden toothpick inserted in the center comes out clean, 40 to 45 minutes. Allow to cool on a wire rack.
5 Stir the chopped pecans into the cream cheese frosting to combine. Frost the top of the cake and garnish with the pecan halves, if desired.
Italian Cream Cake will keep, covered at room temperature, for up to 2 days, or in the refrigerator for up to 1 week.
Italian Cream Layer Cake: Divide the batter between two prepared 9-inch round cake pans. Bake for 30 to 35 minutes, then allow to cool on a wire rack. Turn one cake layer out onto a large plate and frost the top with one third of the frosting, then top with the second layer, frost the top and side with the remaining frosting, and decorate with the pecan halves.
When my mother was a little girl, her mother worked full-time as a secretary, so my mama’s grandmother stayed home and took care of her each day. My grandmama didn’t have the ease and mastery in the kitchen that her mother had, mostly from lack of experience. But one year, on my mama’s birthday, Grandmama decided that she was going to make Mama’s birthday cake herself. She made a white cake and iced it with homemade fluffy white icing. Not knowing how to decorate it beyond that, she got creative and cut several pieces of cotton string and then dipped them into different colors of food coloring before carefully laying them across the cake and picking them up to leave colorful stripes. When she was done, Mama had a cake decorated in myriad rainbow stripes; and to this day she still says that was the prettiest cake she’d ever seen.
This cake has all the flavors we love in a pecan pie but in cake form: What’s not to love about that? Whenever I serve this cake, I am asked for the recipe, and the cake is usually all gone by the time I leave. I’ve found that this holds up to travel a little better than pecan pie as well. Serves 12
Nonstick cooking spray, for coating the baking dish
1 box (15 to 18 ounces) yellow cake or butter cake mix
4 large eggs
½ cup (1 stick) butter or margarine, melted
1½ cups light corn syrup
½ cup packed dark brown sugar
1 teaspoon vanilla extract
1½ cups chopped pecans
1 Preheat the oven to 350˚F. Lightly coat a 9 x 13-inch baking dish with cooking spray and set aside.
2 Place the cake mix, 1 egg, and the melted butter in a large mixing bowl. Beat with an electric mixer at medium speed until well blended, 2 minutes. Place ⅔ cup of the batter in a medium-size mixing bowl and set aside.
3 Spread the remaining batter in the prepared baking dish and bake until just lightly browned, 15 minutes.
4 While the crust is cooking, add the remaining 3 eggs, the corn syrup, brown sugar, vanilla, and pecans to the reserved batter and mix with an electric mixer at medium speed until well combined, 1 to 2 minutes.
5 Pour the filling on top of the crust and bake until set in the center, 50 to 60 minutes. Allow to cool completely before serving.
Pecan Pie Cake will keep, covered at room temperature, for up to 3 days, or in the refrigerator for up to 1 week.
Oatmeal is one of my favorite baking ingredients. It adds flavor, density, and texture unlike anything else. This is a dense, lightly sweet cake, perfect for snacks, breakfast, or with coffee. The topping adds even more flavor and moistness, but it is mostly absorbed into the cake shortly after it’s added, so the cake will appear to be “naked” when served. For those folks who aren’t fans of a super-sweet topping, this is a plus! Serves 12
1 cup old-fashioned oats
Nonstick cooking spray, for coating the baking dish
1 cup granulated sugar
1 cup light brown sugar
½ cup (1 stick) unsalted butter, at room temperature
2 large eggs
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ cup (1 stick) butter
½ cup granulated sugar
1 cup shredded coconut (sweetened or unsweetened)
¼ cup evaporated milk
1 cup chopped pecans
1 Make the cake: Bring 1¼ cups water to a boil in a saucepan over high heat. Place the oats in a medium-size heatproof bowl. Pour the boiling water over the oats and allow them to soak for 30 minutes.
2 Meanwhile, preheat the oven to 350˚F. Lightly coat a 9 x 13-inch baking dish with cooking spray and set aside.
3 Place the oats and their soaking liquid in a large mixing bowl. Add the granulated sugar, brown sugar, butter, eggs, flour, baking soda, and cinnamon. Beat with an electric mixer at medium speed, scraping down the side of the bowl as needed, until well combined, about 2 minutes.
4 Pour the batter into the prepared dish and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove the cake from the oven, move a rack to the center of the oven, and set to a low broil.
5 As soon as the cake comes out of the oven, make the topping: Melt the butter in a medium-size saucepan over medium-high heat. Add the sugar, coconut, evaporated milk, and pecans and stir until well mixed. Pour evenly over the cake.
6 Place the cake on the center rack and broil, until the topping is lightly browned, 5 to 6 minutes (watch carefully to make sure it doesn’t burn). Allow to cool slightly before serving.
Oatmeal Cake will keep, covered at room temperature, for up to 3 days.
from Wendy Ball
“My father-in-law, Ray, and his siblings lost their parents and were sent to a foster home back in the Depression. Their foster parents, like all folks back then, had to make everything count when there were hungry mouths to feed. Ray told me he used to sneak out at night and raid the trash looking for chicken bones so he could suck the marrow out of them because he was so hungry. One thing his foster mother did make as a special treat for him, however, was Pepper Cake.
“He would ask me to make it for him on occasion only because my mother-in-law didn’t want to. Not out of spite mind you, but because in my husband’s family there were ten mouths to feed so there really wasn’t enough to make desserts very often.
“I am always happy to make this dessert to remind him that a bit of sweetness still exists, even during sad times.” Serves 12
Nonstick cooking spray, for coating the pan
2 cups granulated sugar
1 cup vegetable shortening
2 teaspoons baking soda
1 teaspoon baking powder
Pinch of salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons ground cloves
1 teaspoon ground black pepper
3 cups all-purpose flour
2 cups buttermilk (see recipe)
Ice cream or whipped topping, for serving (optional)
1 Preheat the oven to 375˚F. Lightly coat a 9 x 13-inch baking pan with cooking spray and set aside.
2 In a large mixing bowl, cream together the sugar and shortening with an electric mixer at medium speed until light and fluffy, about 1 minute.
3 n a medium-size mixing bowl, stir together the baking soda, baking powder, salt, cinnamon, nutmeg, cloves, black pepper, and flour with a spoon.
4 Add the baking soda mixture to the sugar mixture, alternating with the buttermilk. Mix well by hand until smooth.
5 Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Allow to cool completely in the pan.
6 Serve topped with ice cream or whipped topping, if you like.
Black Pepper Cake will keep, covered at room temperature, for up to 3 days.
Christy’s Note: This recipe piqued my curiosity and I’m so glad I tried it! This is an amazingly easy and delicious spice cake. The black pepper enhances the flavor of the spices without overpowering it. It is almost like having a band playing in your mouth. Now when is the last time you had a band play in your mouth? Maybe it is time you gave this a try.
This cake is my heartsong! It’s one of those cakes I always wanted to make myself but had to settle for purchasing for quite some time until I got determined to come up with a recipe for it. My version features a buttery cake bottom and a piled-high crumb topping that stays put and allows you to get all of that in your mouth without the mess. Even better, the recipe is easy and starts with a cake mix. But since we’re switching up the usual ingredients that you would add to a mix in order to add more richness and a homemade flavor, we can keep that little secret to ourselves. Serves 12
Nonstick cooking spray, for coating the baking dish
1 box (15 to 18 ounces) yellow, butter golden, or white cake mix
¾ cup whole milk
3 large eggs
2 teaspoons vanilla extract
½ cup (1 stick) butter, melted and cooled slightly
1 cup (2 sticks) butter, at room temperature
3 cups all-purpose flour
1 cup packed light brown sugar
1 tablespoon ground cinnamon
Confectioners’ sugar, for dusting the cake (optional)
1 Preheat the oven to 350˚F. Lightly coat a 9 x 13-inch baking dish with cooking spray and set aside.
2 Make the cake: Place the cake mix, milk, eggs, vanilla, and melted butter in a large mixing bowl. Beat with an electric mixer at medium speed until blended and smooth, scraping down the side of the bowl if needed, about 2 minutes. Pour the batter into the prepared baking dish.
3 Make the crumb topping: Combine the butter, flour, brown sugar, and cinnamon in a medium-size bowl, and cut together using a long-tined fork or pastry cutter until well mixed and crumbly. Sprinkle the crumb mixture over the top of the cake batter.
4 Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Allow to cool slightly and then sprinkle the top with confectioners’ sugar, if desired.
Lotsa Crumb Cake will keep, covered at room temperature, for up to 3 days.
This is a deluxe version of mandarin orange cake (often called Pig Pickin’ Cake), a family reunion classic. It’s light, creamy, fruity, and delicious! It’s even better if it sits in the refrigerator for three days to allow the flavors to blend together and the cake to moisten before serving. My mother used to manage this, but the longest I’ve been able to wait before diving in is one day! Serves 12
Vegetable shortening and flour, for coating the pan(s)
1 box (15 to 18 ounces) yellow cake mix
4 large eggs
½ cup vegetable oil
1 can (8 ounces) crushed pineapple, drained
1 can (11 ounces) mandarin oranges, drained and diced
1 jar maraschino cherries, drained and chopped
1 box (3.4 ounces) vanilla instant pudding
1 can (8 ounces) crushed pineapple, with juice
1 container (13 ounces) frozen whipped topping (such as Cool Whip), thawed
1 cup sweetened shredded coconut (optional)
1 Preheat the oven to 350˚F. Lightly grease and flour three 8-inch round cake pans or one 9 x 13-inch baking pan and set aside.
2 Make the cake: Place the cake mix, eggs, and oil in a large mixing bowl and beat with an electric mixer at medium speed, scraping down the side of the bowl as needed, until well blended, about 2 minutes. Add the pineapple, oranges, and cherries and mix at low speed until incorporated, less than 1 minute.
3 Pour the batter into the prepared pans. Bake until a wooden toothpick inserted in the center comes out clean, 30 minutes. Allow to cool in the pans for 10 minutes, then turn the cakes out of the pans onto a rack to cool completely.
4 Make the frosting: Place the pudding mix and pineapple in a medium-size bowl and stir together with a spoon. Fold in the whipped topping and beat with an electric mixer at medium speed until creamy and smooth, 1 to 2 minutes. Frost the cake and sprinkle with the coconut, if using. For best results, refrigerate the cake for 2 or 3 days before serving.
Tropical Pig Pickin’ Cake will keep, covered in the refrigerator, for up to 1 week.
Most folks, when asked, will tell you that they want to be happy. Oftentimes, though, our actions give a different answer. It is as if we become miserable out of habit and don’t even notice that the way we act, speak, and even live all help create an environment that’s the opposite of the one in which we want to live.
There comes a time when you’ve got to say enough is enough. Stand up to yourself. Become your own inner drill sergeant. Hold yourself to a higher standard. If you want to be happy, you have to think happy: Tell yourself you’re happy, listen to music that makes you happy, constantly be on the lookout for even the tiniest moments of joy!
Don’t just wish to be happy, then spend your days in puddles of despair. Look at all the people around you clinging to their misery: You’ve got to decide to hold on just as tightly to your happiness.
Decide today to live in hope. Declare that you are happy and build up from there. Life is a journey no matter which path you take. Isn’t it time you chose the scenic route?
There are two secrets to making this cake “always moist.” One is to use the pineapple juice from the can of pineapple in place of the water called for on the box of mix. The second secret is to cover the cake while it is still warm. As moisture forms on top of the covering, gently pat it down with your hands so that it falls back into the cake. Some might call this cheating, but once you take a bite, you won’t care.
Don’t skimp on the brown sugar in this recipe. Just make the best pineapple upside down cake you can, have a piece, enjoy it, and eat a salad tomorrow. Serves 12
½ cup (1 stick) butter
1 cup dark or light brown sugar
1 can (20 ounces) pineapple slices, juice reserved in a measuring cup
6 whole maraschino cherries
1 box (15 to 18 ounces) yellow cake mix, plus the ingredients called for on the package (except for water; see Note)
1 Preheat the oven to 350˚F.
2 Place the butter in a 9 x 13-inch baking pan and place the pan in the preheating oven just until the butter is melted, about 5 minutes. Remove the pan from the oven, tilt the pan to distribute the butter evenly, and sprinkle the brown sugar all over the bottom of the pan (careful—it’s hot!). Be generous with the brown sugar; a cup may seem like a lot, but it melts and becomes a luscious layer of goodness.
3 Place 6 pineapple slices on top of the brown sugar, evenly spaced. Place a cherry in the center of each pineapple slice.
4 Prepare the cake batter as directed on the package, substituting the reserved pineapple juice for the water. (You probably will not have enough juice; in that case, add water until the liquid measures the amount of water called for on the box.) Slowly pour the cake batter over the pineapple slices and cherries.
5 Bake until a toothpick inserted in the center comes out clean, about 45 minutes.
6 Allow to cool in the pan for 5 minutes. Turn it out onto a large cake board or tray, being careful not to let the hot cake touch your skin. Cool completely before serving.
Always Moist Pineapple Upside Down Cake will keep, covered at room temperature, for up to 2 days.
Note: I make this cake with a store-bought mix, but you can use my homemade yellow cake recipe (see recipe) for the batter if you prefer. (Omit the pineapple juice.)
When I was in college at the University of North Alabama, I spent my first semester living in a dorm and having supper every night downstairs in the dorm cafeteria. Once a month they’d have a special “fancy” night where the food got a bit more upscale than the standard fare. That is where I saw my first cheesecake bar and was struck at the simple genius of it all. Now if I’m making cheesecake for a party, I’ll set up a toppings bar (see here) and let my guests choose their favorites.
Most cheesecake recipes call for a springform pan, but most of the folks I know don’t actually own any—myself included. Rather than fretting over it, I make my cheesecake in a 9 x 13-inch pan and serve it directly from the pan. No muss, no fuss, and you have a GIANT cheesecake. Life is good! Serves 12
Nonstick cooking spray, for coating the baking pan
½ cup (1 stick) butter, melted
2 cups graham cracker crumbs
1¼ cups granulated sugar
4 packages (8 ounces each) cream cheese, at room temperature
4 large eggs
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 Preheat the oven to 350˚F. Lightly coat a 9 x 13-inch baking pan with cooking spray.
2 Combine the melted butter, graham cracker crumbs, and ¼ cup of the sugar in a medium-size bowl. Stir until well combined and crumbly. Press into the bottom of the prepared pan and bake until very lightly browned, about 10 minutes. Remove from the oven and reduce the oven temperature to 300˚F.
3 Combine the cream cheese and the remaining 1 cup sugar in a medium-size mixing bowl. Beat with an electric mixer at medium speed until light and fluffy. Add the eggs, lemon juice, and vanilla. Mix until well combined and creamy, 2 to 3 minutes.
4 Pour the batter over the crust and bake until set in the center, about 55 minutes.
5 Allow to cool in the pan, then refrigerate for several hours before serving.
Classic Cheesecake will keep, covered in the refrigerator, for up to 1 week.
At several of my son’s gatherings he has requested I set up a cheesecake bar. I usually make up several of my large cheesecakes (see recipe) and then supply toppings so that everyone has a choice of flavors to add to their dessert. I have provided the following toppings in the past, but feel free to experiment with others to make this cheesecake your own.
• Canned fruit pie filling (such as blueberry, strawberry, cherry, and so on)
• Canned mandarin oranges, drained
• Caramel sauce (add chopped pecans if you want to turn it into a super-easy praline sauce)
• Chocolate syrup (such as Hershey’s)
• Chocolate chips
• Whipped topping (such as Cool Whip)
This is a classic Southern cake loaded with all kinds of goodness like pineapple, pecans, and even mashed bananas, yielding a very moist and dense cake, perfectly crowned with a homemade frosting. Most people serve this around holidays, but you certainly won’t get complaints for making an “average” day that much sweeter by putting this cake on the table! Serves 12
Vegetable shortening and flour, for coating the baking pan(s)
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 large eggs
1½ cups vegetable oil
1½ teaspoons vanilla extract
1 can (8 ounces) crushed pineapple, drained
2 cups mashed ripe bananas (5 to 6 bananas)
Cream Cheese Frosting (see recipe), for finishing
1 cup chopped pecans
1 Preheat the oven to 350˚F. Lightly grease and flour two 9-inch round cake pans or a 9 x 13-inch baking pan and set aside.
2 Place the flour, sugar, salt, baking soda, and cinnamon in a large mixing bowl and stir together by hand. Add the eggs, oil, vanilla, pineapple, and bananas and stir again by hand, scraping down the side of the bowl as needed, until smooth and well blended.
3 Pour the batter into the prepared pan(s). Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes for two 9-inch pans, 60 to 70 minutes for a 9 x 13-inch pan. Allow to cool on a wire rack.
4 If making a layer cake, turn one cake layer out onto a large plate and frost the top with one third of the cream cheese frosting; top with the second layer and frost the top and side with the remaining frosting. For a sheet cake, leave the cake in the pan and frost the top. Sprinkle with the pecans.
Hummingbird Cake will keep, covered at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
Before the computer age, women found their best recipes at work and at get-togethers. Mama always loved when Grandmama came home with a new recipe that someone had brought to work. If she took the time to get the recipe, it had to mean that it was really tasty. Some of our best recipes have come from the Reed family reunions—Butter Rum Cake is one of those. When Mama looked it up in her recipe file box, the words “Delicious—Sept. 30, 1972” were written in the top corner. If it has Grandmama’s stamp of approval, it is definitely a cake worth making! Makes one 10-inch tube cake
Vegetable shortening and flour, for coating the pan
½ cup chopped pecans
1 tablespoon rum flavoring
1 package (3¾ ounces) vanilla instant pudding mix
1 box (15 to 18 ounces) butter cake mix
½ cup vegetable oil
4 large eggs
1½ teaspoons rum flavoring
1 cup granulated sugar
½ cup (1 stick) margarine
1 Preheat the oven to 325˚F. Lightly grease and flour a 10-inch tube pan. Sprinkle the nuts in the bottom of pan. Place the rum flavoring in a measuring cup and add water to equal 1 cup.
2 Make the cake: Place the vanilla pudding, butter cake mix, diluted rum flavoring, oil, and eggs in a large mixing bowl and beat with an electric mixer at medium speed, scraping down the side of the bowl as needed, until well blended, 2 to 3 minutes.
3 Pour the batter into the pan, covering the nuts. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Allow to cool in the pan.
4 Meanwhile, make the glaze: Place the rum flavoring in a measuring cup and add water to equal ½ cup. Combine the sugar, margarine, and diluted rum flavoring in a medium-size saucepan over medium heat. Cook, stirring constantly, until it comes to a boil, then stop stirring and let boil for 2 to 3 minutes. Immediately pour over the cooled cake in the pan. Let the glaze soak into the cake for 10 to 15 minutes, then invert the cake onto a large plate and remove it from the pan.
Butter Rum Cake will keep, in an airtight container or under a cake dome at room temperature, for 3 to 4 days.
This is another of Mama Reed’s recipes. After she was moved to a nursing home, my mama went to her house and borrowed all of her recipes to copy. They were rolled together and stuck down into a wide-mouth mason jar. It took my mama several days, but these recipes are still some of our most cherished, and we count ourselves lucky that she thought to do that.
This chiffon cake was also one of Mama Reed’s favorites. Mama Reed usually served it with a custard sauce or fresh strawberries or peaches. It is light and wonderfully moist. If you have never tasted a chiffon cake, you are in for one mouthwatering adventure. Makes one 10-inch tube cake
Vegetable shortening and flour, for coating the pan
2 large eggs, separated
1½ cups granulated sugar
2¼ cups sifted cake flour
3 teaspoons baking powder
1 teaspoon salt
⅓ cup vegetable oil
1 cup milk
1½ teaspoons vanilla extract
Thinned Custard Glaze (see recipe), for serving
Fresh fruit, for serving (optional)
1 Preheat the oven to 350˚F. Lightly grease and flour a 10-inch tube pan and set aside.
2 Beat the egg whites in a large mixing bowl with an electric mixer at medium speed until frothy, about 2 minutes. Gradually beat in ½ cup of the sugar. Continue beating until stiff peaks form to create a meringue. Set aside.
3 Sift together the remaining 1 cup sugar with the flour, baking powder, and salt into a separate large mixing bowl. Add the oil, ½ cup of the milk, and the vanilla. Beat with an electric mixer at medium speed, scraping down the side of the bowl as needed, 1 minute. Add the remaining ½ cup milk and the egg yolks and beat for 1 minute. Gently fold in the meringue with a spatula until well incorporated.
4 Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Serve with the custard sauce or fruit, or serve plain as a wonderfully light cake.
Lovelight Yellow Two-Egg Chiffon Cake will keep, under a cake dome at room temperature, for 3 to 5 days.
Oh, what a treasure this recipe is to me! When I was looking through Grandmama’s old cookbook, I found this handwritten recipe on a piece of crumbling, yellowed paper tucked inside. Grandmama’s instructions were vague, as they were likely notes she jotted down after a friend explained the recipe to her. I was thrilled to get into the kitchen and flesh them out a bit.
Wind Cake no doubt got its name from the method of making the batter. First, you whip large amounts of air into egg yolks, then into egg whites. The final step is adding all of the other ingredients, which help stabilize the air in the egg white mixture before you fold it into the egg yolk mixture. In my twist on the recipe, though, I whip the egg whites in a stand mixer first and set them aside in a separate bowl, so we can use the original mixing bowl for the rest of the batter.
This is the ideal cake for serving with lightly sugared fresh strawberries or other seasonal fruit. Serves 12
4 large eggs, separated
Pinch of salt
1 teaspoon lemon juice or distilled white vinegar
⅔ cup cold water
1½ cups granulated sugar
2 cups all-purpose flour
1 teaspoon vanilla extract
Fresh fruit, for serving
1 Preheat the oven to 300˚F.
2 Place the egg whites and salt in a large mixing bowl and beat with an electric mixer at medium speed until soft peaks form, 2 to 3 minutes. Add the lemon juice and continue beating until stiff peaks form. Use a rubber spatula to scrape the mixture into another bowl and set aside.
3 Place the egg yolks and water in the mixing bowl you just used (no need to wash it). Beat with an electric mixer at high speed until the mixture reaches within 1 to 2 inches of the top of the bowl, 3 to 5 minutes.
4 With the mixer running, slowly add the sugar, followed by the flour and vanilla, scraping down the side of the bowl if needed, until the mixture is well blended. Reduce the speed to the lowest setting and add the beaten egg whites, mixing just until incorporated.
5 Pour the batter into an ungreased 12-cup Bundt or tube pan. Bake until golden brown and fully set in the center (no wiggle when you jiggle it), about 1 hour.
6 Allow to cool in the pan for 10 minutes, then turn the cake out onto a large plate (see Note). Serve with the fruit.
Wind Cake will keep, covered at room temperature, for up to 4 days.
Note: It’s important to use an ungreased pan so the cake clings to the sides as it rises. If the baked cake sticks to the pan, run a butter knife around the edge to release it before turning it out of the pan.
We are all guilty of longing for what others have—a house, a job, a seemingly perfect life, a talent, or even a disposition. When surrounded by people with different things and different situations, it is a natural human response to compare and consider what our lives would be like if only . . .
And then there is how we view ourselves when measured by the same stick we use to measure others. So often, when looking at someone else’s presentation of their life (which is not necessarily reality), our own character comes up short.
But if we would only look at our wealth as it stands on its own. The unique blessings and gifts that have been carefully crafted and beautifully wrapped just for us. If we would only stand back and look at the wonderful people in our lives, at how dearly we are held, at the beautiful ministry we have been given charge of, how dear and precious we are to our friends and family.
Throughout my life, there have been times when I read passages, verses, and writings that I’ve taken to heart. From time to time I read something and I think, I need to memorize this so I can have it with me whether I have this book or not. I have no idea how many sonnets, verses, and poems are floating around in my head as a result, but once I’ve deemed something important enough to be memorized, I’ve never regretted it. One such thing was Shakespeare’s twenty-ninth sonnet. It is the Elizabethan equivalent of a kick in the pants whenever you find yourself envious of another and not in full and rightful appreciation of your blessings:
When, in disgrace with fortune and men’s eyes
I all alone beweep my outcast state,
And trouble deaf heaven with my bootless cries, and look upon myself and curse my fate
Wishing me like to one more rich in hope,
Featured like him, like him with friends possessed,
Desiring this man’s art and that man’s scope,
With what I most enjoy contented least;
Yet in these thoughts myself almost despising,
Happily I think on thee, and then my state
(like to the lark at break of day arising from sullen earth)
sings hymns at heaven’s gate;
For thy sweet love remembered such wealth brings
that then I scorn to change my state with kings.
Do you get that? He is comparing himself to others, sinking further and further the more he does. Wishing he was popular like one, talented like the other, wise like the third. He compares and compares, always coming up short when he holds himself up to their measure in his mind.
And then, he remembers who loves him. And all of his wealth, all of the blessings in his life come rushing in and his soul breaks free from the comparison, from the envy, from the jealousy of others . . . because he realizes what he has. And that sweet love remembered helps him put his life into perspective to the extent that if he were offered a kingdom in exchange, he wouldn’t even consider it.
Next time you find yourself longing for something, step back and consider all that you have, because the quickest way to put a stop to longing is to move yourself to the finding. Therein lies the sweetness.
Once, when my mother was going on a quilt retreat, she mentioned needing to take something for the snack table (ladies generally baked a little treat to share). I told her not to worry, that I’d just make her a chocolate pound cake. Knowing I had been on a newfangled diet at the time, she assumed it was a diet recipe. She called from the retreat to tell me how much everyone was enjoying the cake and that no one could believe it was a diet recipe!
“MAMA!” I exclaimed in horror and surprise. “Do you have any idea what is in that cake?” I recited this recipe to her from memory and we both decided it would be best to just keep the details under wraps until the retreat was over.
If you’ve read my first cookbook, Southern Plate, you might recognize this recipe. I’ve included it here because it’s one of my all-time favorites, and no book of sweet recipes would be complete without it! Serves 12 to 16
Vegetable shortening and flour, for coating the pan
1½ cups (3 sticks) butter or margarine
3 cups granulated sugar
5 large eggs
3 cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
1 cup milk
3 teaspoons vanilla extract
1½ cups granulated sugar
7 tablespoons milk
½ cup unsweetened cocoa powder
2 tablespoons vegetable shortening
2 tablespoons butter
1 teaspoon vanilla extract
1 Preheat the oven to 325˚F. Lightly grease and flour a 10-cup Bundt pan and set aside.
2 Make the cake: Cream together the butter and sugar in a large mixing bowl with an electric mixer at medium speed until light and fluffy, 1 to 2 minutes. Add the eggs, one at a time, beating well after each addition.
3 Stir together the flour, cocoa, and baking powder in a separate medium-size bowl. Measure the milk and stir the vanilla into it. Add the milk mixture and flour mixture alternately to the butter mixture, mixing after each addition. Beat with an electric mixer at medium speed, scraping down the side of the bowl as needed, until well combined and smooth.
4 Pour the batter into the pan and bake until a toothpick inserted in the center comes out clean, 1 hour and 20 minutes. Allow to cool for 10 minutes, then remove the cake from the pan and place it on a large cake plate. Allow it to cool completely.
5 Make the glaze: Combine the sugar, milk, cocoa, shortening, and butter in a medium-size heavy-bottomed saucepan over medium heat. Bring to a rolling boil, stirring constantly. Once it reaches a boil, allow to boil without stirring, exactly 2 minutes.
6 Remove from the heat and add the vanilla. Stir until cooled just slightly. Spoon over the cooled cake.
Dark Chocolate Pound Cake will keep, covered at room temperature, for up to 5 days.
from Shay Baugh
“Being the quintessential Southern grandparents, there were certain things you could always count on at Papaw and Granny’s house in Locust Fork, Alabama: There would always be food, and plenty of it. You were going to have to eat, whether you were hungry or not. There would be at least one update on Aunt Helen and her kids, the neighbors who weren’t blood-related. We would all end up on the front porch in the rocking chairs or on the swing. And best of all, there were always pound cake leftovers to take home.
“Sometime in the mid-1970s my grandmother brought home the recipe for pound cake from her job at the flower shop. It was an instant staple at her house from then on. The recipe stayed the same until the late ’90s. Granny heard that someone had been making bread in mason jars and decided that was a great way to preserve her pound cake for her grandson who was leaving for his first military tour of duty in Qatar. She tweaked the temperature, time, and quantities until she had perfected her craft. The final product was pound cake in a wide-mouth pint canning jar that would stay fresh for months at a time.
“When Wes packed his duffle bag, he secured the jars by sliding them into socks and stuffing them in his combat boots. They arrived safely and brought him comfort in the time that he was away from our family.
“Since those first days of the pound cake in jars, they have been mailed to Iraq and South Korea, have traveled with grandkids to college, have been given as gifts, and have been made on countless occasions to store in our pantries for visitors. And to this day, we can all still count on the delicious pound cake being ready anytime we travel to Papaw and Granny’s house down that sunny dirt road deep in Locust Fork.” Makes 9 pint-size jars
Nonstick cooking spray, for coating the jars
3 cups granulated sugar
1 cup vegetable shortening
6 large eggs
1 container (8 ounces) sour cream
3 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon lemon or almond extract
¼ teaspoon salt
¼ teaspoon baking soda
1 Preheat the oven to 325˚F. Spray the inside of 9 wide-mouth pint jars with cooking spray, wipe off the rims, and set aside.
2 Cream together the sugar and shortening in a large mixing bowl with an electric mixer at medium speed until fluffy, about 1 minute. Add the eggs, one at a time, beating well after each addition.
3 Add the sour cream, flour, vanilla, lemon extract, salt, and baking soda. Mix again with the electric mixer at medium speed, scraping down the side of the bowl as needed, until well incorporated, 2 to 3 minutes.
4 Fill the jars halfway with batter (no more). Place the jars on a rimmed baking sheet, making sure they aren’t touching. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
5 Remove from the oven and wipe off the rims. Place a lid and ring on each jar and screw it shut securely, but not with force. You’ll need to use a dish towel to do this as the jars will be hot. After a few moments, you’ll hear a pop as the lids seal. Allow to cool entirely before storing.
Pound Cakes will keep, stored and sealed in jars, for at least 1 year.
Christy’s Note: I am so grateful to Shay for sharing this recipe because it is one of the most delicious pound cakes I’ve ever had. The batter is just like velvet, and it’s so pretty to bake up and deliver in mason jars! I’ll be making these as Christmas gifts from here on out. As far as storing the cake in mason jars, conditions and methods of storage vary, and it is up to you to determine whether or not a cake stored long-term is safe to consume. For best results, if you would like to store these long-term, I recommend placing the sealed jars in your freezer for up to 6 months or delivering them fresh within 2 to 3 days. Note that you’ll need 9 pint-size wide-mouth mason jars for the recipe.
Wonder cake is one of those old recipes I found written in my grandmother’s hand on her work stationery from Morton-Thiokol, Inc. No doubt it was exchanged across desks back during her days as a secretary. Mama said Grandmama used to make it a lot but that they hardly ever got to eat any because every time Grandmama made it, she took it straight to the office! This recipe yields a fruit-studded, lightly spiced version of a pound cake, perfect with a dusting of confectioners’ sugar to finish it off.
One thing to note: Sometimes we can get away with just spraying our cake pans with cooking spray, but with this recipe it is important that you grease and flour your Bundt pan or the baked cake will stick. Serves 12 to 16
Vegetable shortening and flour, for coating the pan
4 large eggs, separated
2½ cups self-rising flour (see recipe)
2 cups granulated sugar
1½ cups vegetable oil
1 can (8 ounces) crushed pineapple with juice
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
1 cup chopped pecans
Confectioners’ sugar, for serving (optional)
1 Preheat the oven to 350˚F. Lightly grease and flour a 12-cup Bundt or tube pan and set aside.
2 Beat the egg whites in a large mixing bowl with an electric mixer at medium-high speed until stiff peaks form, 2 to 3 minutes. Gently scrape the egg whites into another bowl and set aside.
3 In the same large mixing bowl (no need to wash it), combine the egg yolks, flour, sugar, oil, pineapple with juice, cinnamon, nutmeg, allspice, and pecans and mix well with an electric mixer at medium speed, scraping down the side of the bowl as needed, until well blended. Fold in the egg whites with a wooden spoon until incorporated.
4 Pour the batter into the prepared pan and bake until a wooden toothpick inserted in the center comes out clean, about 1 hour. Allow to cool for 10 minutes before turning the cake out onto a plate. Serve plain, or dust with confectioners’ sugar if desired.
Wonder Cake will keep, covered at room temperature, for up to 2 days, or in the refrigerator for up to 5 days.
This cake tastes like the marriage of an all-butter pound cake with a Key lime pie—and oh what a beautiful marriage it is! It’s the perfect finish to any spring or summer meal. Serves 12 to 16
Vegetable shortening and flour, for coating the pan
1½ cups (3 sticks) butter, at room temperature
2 cups granulated sugar
6 large eggs
3 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup buttermilk (see recipe)
¼ cup lime juice
1 teaspoon vanilla extract
Green food coloring (optional)
1 tablespoon lime juice
3 to 4 tablespoons milk
About 1½ cups confectioners’ sugar
1 Preheat the oven to 325˚F. Lightly grease and flour a 10-inch Bundt pan and set aside.
2 Make the cake: Place the butter and sugar in a large mixing bowl. Mix with an electric mixer at medium speed until light and fluffy, 1 to 2 minutes. Add the eggs and mix until well incorporated.
3 Stir together the flour, baking powder, and salt in a separate large mixing bowl. Add the flour mixture to the butter mixture along with the buttermilk, lime juice, and vanilla. Mix with an electric mixer at medium speed until fully incorporated and well blended, scraping down the side of the bowl as needed, 2 to 3 minutes. Add a few drops of green food coloring, if desired, and mix again.
4 Pour the batter into the prepared pan and bake until golden brown and a toothpick inserted in the center of the cake comes out clean, 1 hour and 15 minutes. Allow to cool in the pan for 10 minutes before turning out onto a cake plate.
5 Make the glaze: Place the lime juice, 3 tablespoons of the milk, and the confectioners’ sugar in a small bowl and stir together until smooth, about 1 minute. If the glaze is too thin, add another tablespoon or so of confectioners’ sugar. If the glaze is too thick, add more milk in ½ tablespoon increments until it reaches the desired consistency. Drizzle over the cooled cake. Enjoy!
Buttermilk Lime Pound Cake will keep, covered at room temperature, for up to 3 days.
This is one of only a few recipes in this book that have appeared in my previous cookbooks. I wanted to make this book an all-in-one source for my family’s favorite sweet recipes, and so our classic red velvet cupcakes, courtesy of family friend Tookie, had to make the cut. This cake is rich and moist, the best red velvet I’ve ever had. Makes 18 cupcakes
2½ cups all-purpose flour
1 teaspoon unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1½ cups granulated sugar
1 cup buttermilk (see recipe)
1½ cups vegetable oil
2 large eggs
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 ounce red food coloring
1 package (8 ounces) cream cheese, at room temperature
½ cup (1 stick) butter or margarine, at room temperature
1 box (16 ounces) confectioners’ sugar
1 teaspoon vanilla extract
1 Preheat the oven to 350˚F. Line two 12-cup muffin tins with 9 paper muffin cups each and set aside.
2 Make the cupcakes: Stir together the flour, cocoa powder, baking soda, and salt in a medium-size bowl with a large spoon.
3 In a separate large mixing bowl, mix together the sugar, buttermilk, oil, eggs, and vinegar with an electric mixer at medium speed until combined, about 1 minute. Add the flour mixture to the wet mixture and beat on medium speed, scraping down the side of the bowl as needed, until well blended.
4 Add the vanilla and food coloring to the batter and mix again on low speed until well blended and uniform in color.
5 Fill each muffin cup about three-quarters full with batter. Bake until the center of a cupcake springs back when pressed lightly, 20 to 25 minutes. Allow to cool completely.
6 Meanwhile, make the frosting: Beat the cream cheese and butter in a large mixing bowl with an electric mixer at medium speed until well blended, about 1 minute. Add the confectioners’ sugar and vanilla and beat with the mixer at medium speed, scraping down the side of the bowl as needed, until smooth and creamy, 1 to 2 minutes. Frost the cooled cupcakes.
Red Velvet Cupcakes will keep, in an airtight container at room temperature, for 2 to 3 days, or in the refrigerator for up to 1 week. I love them refrigerated!
Miss Barbara Ingram is a local legend in the small town of Rogersville, Alabama. She owns a shop that serves as the town florist, caterer, and wedding chapel all rolled into one. In fact, I almost got married there, but we opted not to go any farther west from where we lived so folks driving from out of state wouldn’t have to make a longer trip.
The great thing about Barbara, aside from all of this, is that she lives next door to my mother. From time to time, Mama will open the door to find a bouquet of flowers or a cake box of goodies from Barbara herself. Everything Barbara creates is wonderful, but Mama and I have to admit feeling a little extra gleeful whenever these delicious cupcakes come our way! Makes 24 cupcakes
1 box (15 to 18 ounces) lemon cake mix
1 box (3 ounces) lime gelatin
¾ cup buttermilk (see recipe)
⅓ cup vegetable oil
3 large eggs
3 drops green food coloring
1 package (8 ounces) cream cheese, at room temperature
½ cup (1 stick) unsalted butter, at room temperature
1 box (16 ounces) confectioners’ sugar
1 teaspoon vanilla extract
1 Preheat the oven to 350˚F. Line two 12-cup muffin tins with muffin papers and set aside.
2 Make the cupcakes: Place the cake mix, gelatin, buttermilk, oil, eggs, and food coloring in a large mixing bowl and beat with an electric mixer at medium speed until smooth, about 1 minute. Scrape down the side of the bowl and mix again until smooth, 2 minutes more.
3 Divide the batter evenly among the prepared muffin cups. Bake until the cupcakes are lightly browned and spring back when lightly pressed in the center, 20 to 25 minutes. Cool completely.
4 Meanwhile, make the frosting: Beat the cream cheese and butter in a large mixing bowl with an electric mixer at medium speed. Add the confectioners’ sugar and vanilla and beat again until smooth and creamy, scraping down the side of the bowl as needed, 1 to 2 minutes. Generously frost the cooled cupcakes.
Key Lime Cupcakes will keep, in an airtight container at room temperature, for up to 2 days, or in the refrigerator for up to 1 week.
This is a favorite of our family for Easter and Christmas. I found the recipe in an old box of papers that belonged to my grandmother. She had typed it out on letterhead from the company where she worked and later came back to circle it and write “real good.” After trying it for myself, I had to agree: When it comes to moist cakes, this is the mother of them all! If a crumb drops from your fork, don’t be surprised if you find your finger chasing it around your plate—it’s just that good. Top it off with No-Fail Seven-Minute Frosting and a sprinkling of coconut and get ready for a coconut cake experience unlike any other.
One of the great things about this seven-minute frosting is that you don’t need a double boiler to make it. And you can forget fretting over whether or not the weather is dry enough for a seven-minute frosting to “turn out.” This one comes out perfect every time. If you’re making a layer cake and you like generous amounts of frosting, you may want to double the recipe. Serves 12
Vegetable shortening and flour, for preparing the pans
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
5 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut flavoring
2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 cup buttermilk (see recipe)
No-Fail Seven-Minute Frosting (recipe follows)
2 cups grated sweetened shredded coconut, for garnish
1 Preheat the oven to 350˚F. Lightly grease and flour two 9-inch round cake pans or one 9 x 13-inch baking pan and set aside.
2 Cream together the butter and sugar in a large bowl with an electric mixer at medium speed until very smooth, at least 4 minutes. Add the eggs, vanilla, and coconut flavoring and beat well to combine. In a separate medium-size bowl, stir together the flour, baking soda, baking powder, and salt.
3 Add the flour mixture and the buttermilk to the butter mixture and beat with an electric mixer at medium speed, scraping down the side of the bowl as needed, until thoroughly blended and smooth, 2 to 3 minutes.
4 Pour the batter into the prepared pan(s). Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes for 9-inch pans, 30 to 35 minutes for a 9 x 13-inch pan. Cool completely and frost with No-Fail Seven-Minute Frosting. Sprinkle with the coconut immediately after frosting.
Coconut Cake with No-Fail Seven-Minute Frosting will keep, covered at room temperature, for up to 2 days, or in the refrigerator for up to 1 week.
Makes enough to frost one 9-inch layer cake, one 9 x 13-inch sheet cake, or about 12 cupcakes
1 cup granulated sugar
¼ teaspoon salt
½ teaspoon cream of tartar
2 large egg whites
1 teaspoon vanilla extract
1 Place the sugar, salt, cream of tartar, egg whites, and 3 tablespoons of water in a medium-size, stainless-steel, heavy-bottomed saucepan over medium-low heat.
2 Beat with a handheld electric mixer at medium-high speed until fluffy and stiff peaks form, about 7 minutes.
3 Remove from the heat and stir in the vanilla. Use immediately.
The first thing I want to encourage you to do is get past trying to make a cake look “store-bought.” Which would you rather have, a cake purchased from a store or one that someone made just for you? It is ridiculous that we take a homemade cake, the best of the best, and try to cheapen it by making it look store-bought. Go for that homemade look! It doesn’t have to be decorated to the nines, and so what if it ends up a little lopsided? Like my father-in-law says, “I don’t care, it all eats the same!”
Here are some easy ways to make your cake look extra special but still like it came from your kitchen:
Imperfect icing. Icing doesn’t have to be smooth. In fact, many “boutique” bakeries go out of their way to spread icing so that it has lots of cracks and ridges, giving it a truly homemade look.
Top it with fruit. Fresh fruit makes a wonderful topping on a cake and draws the eye in. It also helps temper the sweetness of the icing.
Use a comb. If you want the sides of your cake to look more finished, purchase a hair pick at any department store (usually located in the hairstyling aisle). Label it clearly with permanent marker (FOR FOOD ONLY) and gently run it around the sides of the cake, creating perfectly spaced lines. You may have to practice a time or two to get the pressure just right, but as long as your icing hasn’t set yet, it is simple to smooth it back down until you get it just how you want it.
Chocolate shavings. Place a chocolate bar in the freezer until it is good and cold. Using a vegetable peeler or paring knife, carefully scrape at the chocolate bar to produce shavings. Slower movements will create curls of chocolate while quicker ones will yield smaller pieces. Make as many as you like and sprinkle them all over the top of your cake.
Pecan halves. Carrot cake is usually decorated with pecan halves, and many red velvet cakes are as well. They are a pretty and natural complement to anything with cream cheese icing.
Assorted candies. Peeps make great toppings for Easter cakes and M&M’s might be pretty for a birthday party. You can’t go wrong with gumdrops, miniature candy bars, or rainbow sprinkles!
Keep it simple. Of course, my favorite way to adorn a cake is simply with a fork. Most times, nothing more is needed.
My great-grandmother, Mama Reed, raised ten children and kept house all her life. She canned fresh vegetables that she grew herself, cooked three wonderful meals a day, and still managed to keep a nice home (I wish I had half her energy!). My mother had the blessing of living next door to Mama Reed from the time she was six years old, which is the same age she was when Mama Reed taught her how to embroider and quilt. Mama spent most of her free time at Mama Reed’s elbow cooking, sewing, and just being together.
One day Mama Reed called her and told her to come down so that she could show her how to cut up a whole chicken. Mama went, thinking they had a fryer from the grocery store, but was surprised to find that first they had to kill the chicken and prepare it. I’m pretty sure Mama hasn’t killed a chicken since, but to this very day she can cut up a whole chicken just like Mama Reed taught her.
This is one of Mama Reed’s recipes that Mama looked forward to every Christmas. It is a wonderful cake with lots of flavor thanks to the jam and raisins throughout. It is actually better the second day and tastes similar to an old-fashioned spice cake. If you’d rather, you can make this cake in a 9 x 13-inch pan instead of the two round cake pans and bake it for 40 to 45 minutes. Makes one 9-inch layer cake
Vegetable shortening and flour, for coating the pans
3 cups all-purpose flour
¼ teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
½ cup (1 stick) unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
¾ cup buttermilk (see recipe)
1 cup raisins
1 cup blackberry or grape jam
3 cups granulated sugar
1 large egg
5 tablespoons butter
½ cup milk
1 Preheat the oven to 350˚F. Lightly grease and flour two 9-inch round cake pans and set aside.
2 Make the cake: Combine 2½ cups of the flour with the salt, spices, and baking soda in a large mixing bowl and stir well until combined.
3 In a medium-size bowl, cream together the butter and sugar with an electric mixer at medium speed until fluffy, about 1 minute. Add the eggs, one at a time, beating well after each addition.
4 Dump the flour mixture into the butter mixture and add the buttermilk. Beat with an electric mixer at medium speed, scraping down the side of the bowl as needed, until fully combined, 2 to 3 minutes.
5 Toss the raisins in the remaining ½ cup flour and fold them into the batter using a rubber spatula. Carefully fold the jam into the batter until combined. Pour the batter into the prepared pans.
6 Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pans for 10 minutes. Remove the cake layers from the pans and cool completely.
7 Meanwhile, make the filling: Fill the bottom pot of a double boiler with water and bring to a boil over medium-high heat. Place the sugar, egg, butter, and milk in the top of the double boiler and cook, stirring every now and then, until the butter melts, the sugar has dissolved, and the mixture has thickened slightly, about 20 minutes. Allow to cool for 5 minutes.
8 Place one cake layer on a cake plate, and spread half of the filling on top of it. Place the second layer on top and add the remaining filling, letting it run down the sides of the cake.
Mama Reed’s Jam Cake will keep, under a cake dome at room temperature, for 3 to 5 days.
Mama Reed: mother of ten and known near and far for her wonderful cooking.
One of the most common problems I hear when it comes to cakes is round layer cakes sticking to the pan. There are a few ways to avoid this. First of all, a good heavy cake pan is essential. You don’t have to buy an expensive one but chances are, if you bought the cheapest pan, you don’t have a very good one. Look for a stainless-steel pan or even a nonstick pan that is dishwasher-safe and uniformly thick. This will allow it to cook your layers evenly and also ensure that the pan doesn’t warp or rust over time.
Second, grease your pan. The standard way of greasing a cake pan—with shortening and then a coating of flour—is still one of the best ways to ensure a good cake release. Some of my better pans, though, need only a light coating of nonstick cooking spray. If you aren’t sure what will work best for your pan, shortening and flour won’t steer you wrong. To prepare a pan without all of the mess, fold a paper towel and use it to swipe the inside of a shortening container. Use the paper towel to spread the shortening all around the inside of your cake pan. Sprinkle about ¼ cup of flour into the pan and pat the pan, tilting as needed, until the entire inside is fully coated. Hold the pan over the trash can and continue patting to get rid of any excess. Now you have a perfectly greased and floured cake pan ready to go.
This is one of those cakes that folks bring to family reunions and everyone ends up passing the recipe around because it is so good. One bite of this will win over the staunchest objector to using a mix. Serves 12
Vegetable shortening and flour, for coating the pans
1 cup chopped fresh strawberries
1 box (15 to 18 ounces) white cake mix
¾ cup milk
1 box (3 ounces) strawberry gelatin
¾ cup vegetable oil
3 large eggs
1 package (8 ounces) cream cheese, at room temperature
4 tablespoons (½ stick) butter, at room temperature
3 cups confectioners’ sugar
½ cup crushed, drained strawberries (optional; see Note)
1 Preheat the oven to 350˚F. Lightly grease and flour two 8-inch round cake pans or one 9 x 13-inch baking pan and set aside.
2 Make the cake: Gently mash the strawberries by placing them in a large zip-top bag and rolling over it with a rolling pin or large can.
3 Place the cake mix, milk, gelatin, oil, and eggs in a large mixing bowl. Beat with an electric mixer at medium speed until smooth and creamy, about 2 minutes. Add the strawberries and their juice and mix again until well combined.
4 Pour the batter into the prepared pans. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. If using two 8-inch pans, allow to sit for 10 minutes before turning out of the pans onto a wire rack to cool completely. If baking in a 9 x 13-inch pan, simply allow to cool in the pan on a wire rack.
5 Make the frosting: Combine the cream cheese, butter, and confectioners’ sugar in a large mixing bowl and mix with an electric mixer at medium speed until smooth and creamy, 1 to 2 minutes. Stir in the strawberries, if using, until combined. Frost the cooled cake.
Fresh Strawberry Cake will keep, covered in the refrigerator, for up to 1 week.
Note: Some people add strawberries to this frosting as well. I leave them out to make the cake a bit prettier and easier to ice, but feel free to add them for more strawberry flavor!
We used to have a restaurant in our town that served Cappuccino Cake as its signature dessert. I always went there on my birthday just to have a slice of this cake. They closed many years ago, and I spent a decade or two pining away until I finally decided to come up with my own recipe.
After a little experimentation, I had a result that tasted even better in my opinion, and to this day, I ask my mother to bake this for me each year when my birthday rolls around—because the only thing better than not having to bake your own birthday cake is having your mother bake it for you! I hope you get to make this soon. It is definitely a showstopper cake, perfect for any special occasion. It also bakes well in a 9 x 13-inch pan if you’d like to save some time. Serves 12 to 16
Vegetable shortening and cocoa powder, for coating the pans
2 heaping tablespoons unsweetened cocoa powder
1 box (15 to 18 ounces) any flavor chocolate cake mix (I use Duncan Hines)
1 container (8 ounces) sour cream
½ cup milk
¼ cup vegetable oil
3 large eggs
1 to 2 teaspoons vanilla extract
½ cup milk
3 teaspoons instant coffee granules
1 cup (2 sticks) butter, at room temperature
1 teaspoon vanilla extract
5 cups confectioners’ sugar
Chocolate ice cream, for serving (optional)
Chocolate syrup (such as Hershey’s), for serving (optional)
1 Preheat the oven to 350˚F. Lightly grease two 8-or 9-inch round cake pans with shortening and dust with cocoa powder. Set aside.
2 Make the cake: Place the cocoa, cake mix, sour cream, milk, oil, eggs, and vanilla in a large mixing bowl. Beat with an electric mixer at medium speed, scraping down the side of the bowl as needed, until well blended, about 2 minutes.
3 Divide the batter evenly among the prepared pans. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
4 Allow to cool in the pans for 10 minutes, then turn the cakes out onto a rack to cool completely.
5 Meanwhile, make the frosting: Pour the milk into a small bowl. Stir the instant coffee granules into the milk until dissolved.
6 Place the butter in a large mixing bowl and beat with an electric mixer at medium speed until fluffy, about 2 minutes. Add the vanilla, confectioners’ sugar, and coffee mixture and mix at medium speed, scraping down the side of the bowl as needed, until smooth. Turn the mixer to medium-high speed and beat until the frosting is whipped, 5 to 7 minutes more.
7 Frost the cake. Chill, in a covered cake container in the refrigerator, for several hours or overnight. Serve cold with chocolate ice cream and a drizzle of chocolate syrup.
Cappuccino Cake will keep, covered in the refrigerator, for up to 1 week.
My grandmother brought this recipe home from work and my mother immediately fell in love with it. This is so easy to make and looks really impressive when you take it to a dinner because it comes out looking so beautiful. Even better than that, though, is the delicious taste. The angel food cake keeps things light, while the icing adds a touch of sweetness, and the pie filling makes it look so elegant. People will think you worked on it all day! Serves 12 to 16
1 package (8 ounces) cream cheese, at room temperature
1 cup confectioners’ sugar
1 container (8 ounces) frozen whipped topping (such as Cool Whip), thawed
1 angel food cake from the bakery (14 ounces)
2 cans (21 ounces each) fruit pie filling (such as blueberry or cherry), chilled (see Note)
1 Beat together the cream cheese, confectioners’ sugar, and whipped topping in a large mixing bowl with an electric mixer at medium speed until smooth and creamy, 1 to 2 minutes.
2 Slice the angel food cake horizontally into 2 layers. Frost the bottom layer of the cake with one third of the cream cheese mixture. Place the other layer on top and coat the sides and top of the assembled cake with the remaining cream cheese mixture.
3 Just before serving, spoon the pie filling over the top of the cake, letting it drip down the sides. Serve immediately.
Angel Food Dessert Cake will keep, covered in the refrigerator, for up to 3 days.
Note: If taking this to an event, wait until you get there to pour the pie filling over the cake.
What if your cake falls apart or perhaps doesn’t end up looking like you hoped it would? This can be due to several factors but most often either the cake wasn’t allowed to cool long enough before being turned out (10 minutes after removing from the oven is ideal) or the pan is to blame. Either way, a broken cake can often be pieced back together using icing as “glue,” but my husband’s grandmother would take that cake, break it up fully, and layer it in a trifle bowl with layers of light and fluffy icing, pudding, or both! Add some fresh fruit between those layers and you have a beautiful and delicious dessert. What started out as a mishap can have a beautiful ending. Now that’s finding the sweetness in life!
Have you ever met a person who has a calming effect on everyone around them? While the rest of the world stresses, rushes, and frets, they seem to take it step by step with a calm smile and still arrive at the same time as everyone else—but a lot less frazzled.
From what I’ve experienced, it actually takes less effort to be the calm than it does to be the frenzy. So why don’t more people do it?
Simple. We forget. We get caught up in the swirliness of life and we forget that while that funnel cloud spins us around, the space outside of it is not spinning. We simply lose sight of the option to step out of the storm and instead use our energy to kick it up even more.
Be the calm today. Put your smile on, still your heart, and do not be shaken. Our attitude reaches deeper than we could ever know. When we decide to have a good day, our actions and attitude can create a good day for all around us as well.
Psalm 16:8. That’s the stuff.
I am an avid supporter of tiramisu. If it is on the menu at a restaurant, I’m ordering it. If a grocery store sells it, I’m buying it. And if I’m making it, it is going to be good! I don’t have a T-shirt yet but I can come up with a pair of pom-poms if need be, and I even wrote a little jingle for it: “Tiramisu! It’s so good for you! Tiramisu! It’s so good for you!”
A few years back I got to thinking about my old tiramisu recipe. It was pretty standard and a little bit fussy, so I didn’t make it very often because I’m just not a fussy recipe–type gal on a day-to-day basis. But then I came up with the idea of making a caramel tiramisu—because I love caramel anything—so I decided to simplify my recipe and give this new idea a whirl at the same time.
I was pleasantly amazed. This tiramisu was the best I’d tasted and so very simple to throw together! This is a rich and decadent, but not overly sweet, dessert that is served cold, making it the perfect dish to take to a summer barbecue or party. If you love tiramisu, I beseech you to try this.
Now seriously, when was the last time you were beseeched? Serves 9
¾ cup hot water
2 tablespoons instant coffee granules
1 package (8 ounces) cream cheese, at room temperature
⅓ cup granulated sugar (or Splenda)
1 teaspoon vanilla extract
3 cups frozen whipped topping (such as Cool Whip), thawed
12 ladyfingers, broken in half
1 cup caramel ice cream topping
2 tablespoons unsweetened cocoa powder, for garnish (optional)
1 Place the hot water in a small bowl, add the instant coffee, and stir until it’s dissolved. Set aside.
2 Place the cream cheese, sugar, and vanilla in a large mixing bowl. Beat with an electric mixer at medium speed until smooth and blended, 1 to 2 minutes. Add the whipped topping and beat again, scraping down the side of the bowl as needed, until creamy.
3 Place half of the ladyfingers in the bottom of an 8 x 8-inch baking dish. Spoon half of the coffee mixture over them. Top with a drizzle of the caramel ice cream topping. Place half of the cream cheese mixture on top and spread to cover the edges. Repeat the process once more.
4 Sprinkle the cocoa powder on top, if desired. Cover and refrigerate for several hours before serving. Serve cold.
Caramel Tiramisu will keep, covered in the refrigerator, for up to 5 days.
Before writing my book Southern Plate, I used to substitute teach from time to time. It was a fun side job that allowed me to be in the classroom, use my teaching degree, and have a change of pace. Years and years ago, I ended up with a rather unruly second-grade class. I immediately implemented one of my favorite classroom games called “Caught ya being good!” where every time I caught a child being good, whether it was sitting up straight, having a smile on her face, paying attention, or being respectful, I’d write their name on the board. It was quite a toss-up for them to actually want their name written on the board! Of course, my goal was to have every single child’s name on the board with a series of checks beside it at the end of the day, and it worked like a charm. What was their reward? Well, earlier that morning, I had asked them if they knew what a trifle was and began describing this one in great detail.
“Do you like peanut butter cups?”
“Oh, yeah!” they replied.
“Do you like brownies?”
“YES!” they called out.
“Hmmm, have you ever had peanut butter pudding?” Their eyes got big and they shook their heads. “Well, how would you like a dessert that combines all of this into one big old dish?”
So I had that unruly class on their best behavior all day long in hopes of being rewarded with this treat. Of course, I visited the class the very next day after their teacher returned and happily delivered. The teacher admitted that it was definitely an approach she had never tried, but it worked! Serves 9 to 12
1 box (family-size) brownie mix, plus the ingredients called for on the package
1 box (5.1 ounces) vanilla instant pudding mix
3 cups cold whole milk
½ cup creamy peanut butter
2 cups frozen whipped topping (such as Cool Whip), thawed
20 miniature-size peanut butter cups, or to taste
1 Prepare the brownies as directed on the package. Allow to cool completely in the pan.
2 Combine the pudding mix and milk in a large mixing bowl and beat with an electric mixer at medium speed until fully blended and thick, about 2 minutes. Add the peanut butter and beat again until well incorporated. Using a large spoon, fold in half of the whipped topping and stir until combined.
3 Cut the cooled brownies into 1-inch squares and set aside. Coarsely chop the peanut butter cups with a knife.
4 Place one third of the brownies in a layer on the bottom of a large mixing or punch bowl. Add one third of the chopped peanut butter cups in a layer covering the brownies, and one-third of the pudding mixture on top of the peanut butter cups. Repeat twice more, saving some peanut butter cups for the topping. Top the last layer with the remaining whipped topping and garnish with the reserved peanut butter cups. Cover and refrigerate for several hours before serving.
Peanut Butter Cup Trifle will keep, covered in the refrigerator, for up to 1 week.
Today is a good day to notice the sky. Savor your food. Smile more. Sing along to the radio. Eat a piece of chocolate. Hold doors for others. Let yourself feel hope. Realize that our problems are smaller than they seem, and our impact on others is greater than we’ll ever know. Today is a good day to pause and just breathe and know that everything is gonna be all right. So lift up your face, square your shoulders, and get ready to show the world what you’re made of.
Smile, hon, you got this.
This is the classic birthday cake frosting that you find on bakery cakes. It has a creamy, buttery flavor and makes any cake delicious. You will be amazed at how easy it is to make. Makes 3 cups
1 cup (2 sticks) butter, at room temperature
6 cups confectioners’ sugar
4 teaspoons butter flavoring or vanilla extract
4 to 8 tablespoons milk
Combine and cream together the butter and 1 cup of the confectioners’ sugar in a large mixing bowl with an electric mixer at medium speed until light and fluffy, 1 to 2 minutes. Add the butter flavoring, 4 tablespoons of the milk, and the remaining sugar and beat again, scraping down the side of the bowl as needed, until smooth and creamy. If the frosting is too thick, add just a tablespoon of milk at a time, stirring well after each addition, until it reaches your desired consistency.
Classic Buttercream Frosting will keep, in an airtight container in the refrigerator, for up to 2 weeks, or in the freezer for up to 3 months.
This recipe takes the classic buttercream frosting to a whole new level. The addition of cocoa is sure to please all of the chocolate lovers in your house. Makes about 2 cups
½ cup (1 stick) butter or margarine, at room temperature
3 cups confectioners’ sugar
⅔ cups unsweetened cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
Place the butter, 1 cup of the confectioners’ sugar, the cocoa powder, and 2 tablespoons of the milk in a large mixing bowl. Beat with an electric mixer at medium speed, scraping down the side of the bowl as needed, until mixed well and no longer lumpy, 2 to 3 minutes. Add the vanilla and the remaining milk and sugar and beat until smooth and creamy.
Creamy Chocolate Buttercream will keep, in an airtight container in the refrigerator, for up to 1 week.
This is the perfect frosting for my Cappuccino Cake, but it would be equally good on any chocolate cake. It requires a little more time to prepare than some frostings but is well worth the effort—the end result is very light and fluffy. Makes 3½ cups
½ cup milk
3 tablespoons instant coffee granules
1 cup (2 sticks) butter, at room temperature
5 cups confectioners’ sugar
1 teaspoon vanilla extract
Place the milk in a small cup and add the instant coffee. Stir until it’s dissolved; set aside. Place the butter in a large mixing bowl and beat with an electric mixer at medium speed until fluffy, 1 to 2 minutes. Add the coffee mixture, confectioners’ sugar, and vanilla and mix until smooth, scraping down the side of the bowl as needed. Continue beating until whipped, 5 to 7 minutes.
Whipped Cappuccino Buttercream will keep, in an airtight container in the refrigerator, for up to 1 week. Before using, place in a large mixing bowl and beat again with an electric mixer at medium-high speed until re-whipped, 5 to 7 minutes.
Cream cheese frosting is good on just about everything from coconut cake to birthday cake, red velvet to carrot cake. It’s even delicious on brownies or even cookie bars. This recipe is pretty basic; but sometimes pretty basic is pretty spectacular.
If I’m making a large layer cake and want to decorate it for a special occasion, I always double my frosting recipe so I have extra for borders and such. It’s amazing how much frosting that uses up! If you have leftover frosting, you can always freeze it, then let it thaw slightly, and then give it a quick beating in the mixer and you’re ready to go. Makes about 4 cups
1 package (8 ounces) cream cheese, at room temperature
½ cup (1 stick) butter, at room temperature
4 to 6 cups confectioners’ sugar
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1 tablespoon lemon juice
Combine the cream cheese, butter, 4 cups of the confectioners’ sugar, vanilla extract, butter flavoring, and lemon juice in a large mixing bowl and beat with an electric mixer at medium speed, scraping down the side of the bowl as needed, until smooth and creamy, 2 to 3 minutes. Add up to 2 more cups of confectioners’ sugar to reach a spreadable consistency.
Cream Cheese Frosting will keep, in an airtight container in the refrigerator, for up to 1 week.
This creamy peanut butter frosting is a pb lover’s delight—perfect on brownies, on cookies (especially chocolate), or on a simple cake for that peanut butter lover’s birthday. Makes about 3 cups
1½ cups creamy peanut butter
1 package (8 ounces) cream cheese, at room temperature
4 cups confectioners’ sugar
2 tablespoons milk, plus extra as needed
Combine the peanut butter, cream cheese, confectioners’ sugar, and 2 tablespoons of the milk in a large mixing bowl. Beat with an electric mixer at medium speed until incorporated. Scrape down the side of the bowl, add an extra tablespoon or so of milk if needed, and beat until smooth and creamy, 2 to 3 minutes.
Peanut Butter Cream Cheese Frosting will keep, in an airtight container in the refrigerator, for up to 1 week.
This is that wonderfully thick icing our grandmothers used on their German chocolate cakes. In fact, this is my grandmother’s recipe. If you ever go back and look at photos of the cakes in vintage magazines, you’ll notice that most of the cakes aren’t iced on the sides. Instead, a generous amount is spread between each layer and on top to finish it. That is an ideal strategy with this icing because it is a bear to get it to hold to the sides. Make it easy on yourself and use this method if you decide to go with a round layer cake. Or, make it even easier and instead just make a 9 x 13-inch cake like I do! Makes 4½ cups
¾ cup (1½ sticks) butter
1 can (12 ounces) evaporated milk
1½ cups granulated sugar
3 large eggs
1½ teaspoons vanilla extract
7 ounces sweetened shredded coconut
1½ cups chopped pecans
Combine the butter, evaporated milk, sugar, eggs, and vanilla with a wire whisk in a large saucepan over medium heat. Cook, stirring constantly, until thick and golden brown, about 10 minutes. Remove from the heat and stir in the coconut and pecans. Beat with a wooden spoon until cooled and of spreading consistency, about 10 minutes (it will thicken as you beat it and it cools). If you prefer, you can use an electric mixer to beat the icing with ease.
Coconut Pecan Icing will keep, in an airtight container in the refrigerator, for up to 1 week.
This is what my grandparents referred to as a “boiled” icing. If you’ve ever had an old-fashioned cake where the icing broke off in big fudge chunks when you cut into it, that was this icing. Although it can be finicky at times, I’ve added another minute of boiling to the original recipe to help ensure the results you want every time. This one recipe can be either chocolate or peanut butter, depending on what you add at the end. The peanut butter version follows. Makes about 3 cups
1½ cups granulated sugar
7 tablespoons milk
2 tablespoons vegetable shortening
2 tablespoons butter or margarine
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
Combine the sugar, milk, shortening, butter, and salt in a medium-size heavy-bottomed saucepan over medium heat. Bring to a rolling boil, stirring constantly. Once it reaches a rolling boil, stop stirring and boil until it reaches soft ball stage (a teaspoonful of the mixture should form a soft, pliable ball when dropped into a glass of water), 2 minutes. Remove from the heat and quickly stir in the vanilla and cocoa powder. Beat with a wooden spoon until smooth, 2 minutes. Use immediately.
Peanut Butter Fudge Icing: Substitute ½ cup creamy peanut butter for the cocoa powder.
It is important to note that fudge icings work best when poured over cakes or brownies baked in 9 x 13-inch pans as they are extremely difficult to use on layer cakes. The icing must be used immediately while still hot and runny, before it sets. Once it sets, it will be the consistency of fudge.
My fudge icing recipes call for cooking the initial mixture to “soft ball stage,” which is between 235°F and 240°F. I don’t bother using a thermometer to check it. Instead I drop a very small amount of the mixture into a small glass of water; if it forms a soft ball before reaching the bottom of the water, it is good to go. If not, I cook it a little longer and test it again the same way.
This icing is nearly identical to the one used on Mama Reed’s Caramel Apple Cake (see recipe), but it’s so fantastic and versatile, it’s worth including here, too. It will make you the Pied Piper to caramel lovers everywhere! Makes 2½ cups
¼ cup (½ stick) butter or margarine
8 tablespoons heavy cream or whole milk
1 cup packed dark brown sugar (light is okay)
1 teaspoon vanilla extract
2 cups confectioners’ sugar, plus extra as needed
Combine the butter, heavy cream, and brown sugar in a heavy-bottomed saucepan over medium heat. Bring to a rolling boil, stirring constantly. Once it reaches a rolling boil, stop stirring and boil until it reaches soft ball stage (a teaspoonful of the mixture should form a soft, pliable ball when dropped into a glass of water), 2 minutes. Remove from the heat and use a whisk to quickly stir in the vanilla and confectioners’ sugar. Add up to ½ cup more confectioners’ sugar, if needed, to thicken. Use immediately.
When I first tasted browned butter icing, I was not prepared for the impact of flavor. Having never had browned butter anything (I have since remedied that) I didn’t realize what intense caramel toffee–like icing this would be. A simple step, just browning the butter a little bit before adding, transforms your everyday buttercream into the cool and fascinating aunt of this traditional cake topper. This is excellent on chocolate cake but works just as well to bring your average yellow or white cake up a few notches. Makes about 3 cups
1 cup (2 sticks) unsalted butter, at room temperature
6 cups confectioners’ sugar
1 teaspoon vanilla extract
1 Place 1 stick of the butter in a medium-size heavy-bottomed saucepan over medium heat. Cook, stirring constantly, until the butter turns light brown, about 10 minutes. Remove the pan from the heat and cool slightly, then transfer to a small bowl. Refrigerate for about 30 minutes.
2 Combine the refrigerated browned butter and remaining butter in a large bowl and beat with an electric mixer at medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and vanilla and beat, scraping down the side of the bowl as needed, until smooth and creamy, about 2 minutes.
Browned Butter Icing will keep, in an airtight container in the refrigerator, for up to 1 week.
This is that pretty white glaze that you see on top of many pound cakes, Bundt cakes, and cookie bars. It’s a classic, all-purpose glaze that adds just an extra touch of sweetness. Makes about 1½ cups
1 cup confectioners’ sugar, plus extra as needed
1 to 3 tablespoons milk
1 teaspoon vanilla extract
2 tablespoons butter, at room temperature
Place the confectioners’ sugar, 1 tablespoon of the milk, and the vanilla in a small bowl. Add the butter and cut it into the other ingredients with a fork. Add an additional tablespoon of milk if needed. Use a spoon to stir until the glaze is creamy, with no lumps, and has the consistency of white school glue, adding a bit of milk if necessary. Should the glaze become too thin, add a little bit more confectioners’ sugar. Use immediately.
It is very common for folks to make their glazes too thin, which causes the glaze to sink down into the cake rather than form the pearly white drizzle that we are accustomed to seeing atop many Bundt cakes and sweet loaf breads. I made mine too thin for years until I saw someone else do it in person and the lightbulb went on as I realized that I was missing out on some beautiful cakes by not adding more confectioners’ sugar! The consistency you want here is that of white school glue. If your glaze is too thin, add more confectioners’ sugar, a tablespoon at a time, stirring well to remove the lumps after each addition. If it’s too thick, add milk, just a teaspoon at a time, stirring well after each addition.
A simple buttermilk glaze, this is good poured over any Bundt cake, quick bread, or individual slices of pound cake. The slight tartness supplied by the buttermilk makes it so tasty.
This glaze soaks into a cake and leaves a thin layer on top. It is important to pour it on while the cake is still in the pan, and let the cake sit for a few minutes before turning it out—if you pour it over a cake on a plate, you are going to have a mess and a half! It is delicious spooned over individual slices of cake, though! Makes about 2 cups
½ cup (1 stick) butter or margarine
1½ cups granulated sugar
½ teaspoon baking soda
2 teaspoons vanilla extract
½ cup buttermilk (must be store-bought)
Combine all of the ingredients in a medium-size saucepan over medium heat. Bring to a boil, stirring constantly. Continue to boil gently until thick, about 2 minutes. Remove from the heat and use immediately. Allow the glaze to soak into the cake some before serving.
This is a sauce that we use to pour over thick slices of pound cake, but it can also be drizzled over broken cookies (such as vanilla wafers) or angel food cake. A rich custard sauce like this one holds a place of honor on any dessert table, especially around the holidays. Makes about 3 cups
½ cup granulated sugar
⅓ cup all-purpose flour
⅛ teaspoon salt
2½ cups milk
3 large egg yolks
1 teaspoon vanilla extract
1 Combine the sugar, flour, and salt in a medium-size heavy-bottomed saucepan over medium heat. Whisk in the milk and cook, stirring constantly, until just hot, 1 to 2 minutes.
2 Place the egg yolks in a small bowl and beat with a wire whisk until smooth. Add about ½ cup of the hot milk mixture to the beaten eggs and stir vigorously to temper the eggs.
3 Pour the milk and egg mixture back into the saucepan over medium heat and cook, stirring constantly, until the custard begins to thicken, 10 to 15 minutes. Remove from the heat and stir in the vanilla.
4 Pour the custard through a strainer to remove any lumps (if you like) and into a small pitcher or gravy boat and let cool. Cover with plastic wrap and press down lightly so it touches the surface. Refrigerate until ready to serve.
Thinned Custard Glaze will keep, covered in the refrigerator, for 3 days.
This is an all-around delicious concoction that has multiple uses. We use it as a syrup over ice cream, on top of pancakes, and even on Bundt cakes. It is also excellent over biscuits, French toast, waffles, and toast. With a house full of peanut butter lovers, we can’t go wrong! Makes about ¾ cup
½ cup honey (see Note)
¼ cup creamy peanut butter
Combine the honey and peanut butter in a microwave-safe bowl or measuring cup. Microwave for 30 seconds. Stir and microwave for 30 seconds more. Stir until creamy and well combined.
One-Minute Peanut Butter Glaze will keep, covered in the refrigerator, for 3 to 5 days.
Note: This very versatile recipe has a simple formula: 2 parts syrup to 1 part peanut butter. Honey is the syrup used here, but you can also use maple syrup, corn syrup, or even pancake syrup in its place.
Here’s a sunny lime glaze for a summertime treat or to bring a little cheer to wintery days. I especially like this glaze on a warm yellow cake (see recipe). Makes about 2 cups
1½ cups confectioners’ sugar, plus extra as needed
1 tablespoon butter, melted
1 to 2 tablespoons milk
2 tablespoons lime juice
1 teaspoon butter flavoring or vanilla extract
Place the confectioners’ sugar in a medium-size bowl. Stir in the butter, 1 tablespoon of the milk, the lime juice, and butter flavoring until the mixture is smooth and creamy with no lumps. If the glaze is too thin, add more confectioners’ sugar, a tablespoon at a time, stirring well to remove the lumps after each addition. If the glaze is too thick, add just a teaspoon of milk at a time, stirring well after each, until the glaze reaches your desired consistency. Use immediately.
Lemon Glaze: Substitute lemon juice for the lime juice.
Lemon custard is wonderful served over slices of warm yellow cake (see recipe). It’s also good over any type of pound cake. We like to serve it the old-fashioned way by crumbling yellow cake in a bowl while it’s still warm and spooning the custard over it for a special treat. Makes about 3 cups
1 cup granulated sugar
⅓ cup all-purpose flour
3 large eggs
2 cups milk
A dash of salt
1 teaspoon vanilla extract
½ cup lemon juice
Place the sugar, flour, eggs, milk, and salt in a medium-size heavy-bottomed saucepan over medium heat and cook, stirring constantly, until the mixture has thickened and looks like a soft pudding, 10 to 15 minutes. Immediately remove from the heat and whisk in the vanilla and lemon juice. Allow to cool slightly, then pour into a small bowl. Serve warm or, to serve cold, cover with plastic wrap, pressing down lightly so it touches the surface to keep a film from forming, and refrigerate for several hours.
Lemon Custard Sauce will keep, covered in the refrigerator, for up to 3 days.