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Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations Kindle Edition
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"Food writer Nancie McDermott has compiled 65 of the most sinfully delicious cakes south of the Mason-Dixon line, and the result could make even Scarlet O'Hara weak in the knees...The recipes all have a down-home feel, but many of the cakes also have a touch of elegance." Choclatier Magazine, December 2007
"Every recipe has a charming headnote, often showing a bit of historical research, and about a third are illustrated with color photos. McDermott's handy introductory chapter on cake baking includes the very Southern advice to buy butter on sale and keep it in the freezer 'so you are baking-ready 24/7.'" Los Angeles Times, August 22, 2007
"For my money, the grandest-looking cakes in this book are the brown sugar pound cakes baked in a tube pan with a lush mass of caramel glaze drooling down its sides, and the classic coconut cake, with its feathery, dazzling white frosting. When I brought the coconut cake to the office, people in the street were literally lunging at it." Los Angeles Times, August 22, 2007
"It's little wonder that Southerners are proud of their baking history. Southern Cakes is filled with the kinds of recipes that make you want to take time to relax and enjoy something delectable." —The Arlington Advocate, March 2008--This text refers to the paperback edition.
About the Author
Becky Luigart-Stayner is a photographer for numerous magazines and lives in Birmingham, Alabama. --This text refers to the paperback edition.
- File size : 1933 KB
- Word Wise : Enabled
- Print length : 168 pages
- Publisher : Chronicle Books LLC (February 3, 2012)
- Publication date : February 3, 2012
- Language: : English
- ASIN : B0077BEJ6G
- Text-to-Speech : Enabled
- Enhanced typesetting : Enabled
- Screen Reader : Supported
- X-Ray : Enabled
- Lending : Enabled
- Best Sellers Rank: #578,397 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
Top reviews from the United States
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I have several recipes picked out to try and I almost always cut a recipe down since I'm cooking for myself most of the time, and don't always have freezer space. The "Sister Sadie's Rosh Hashanah Honey Cake" is divine. It tastes like gingerbread almost and there's no ginger or molasses in it at all. It was very easy to cut the recipe in half, and I used the Coca-Cola rather than the coffee. She is right, it does improve with age. It becomes more flavorful and more moist as it ages in the tinfoil. I'll bet you that it would make very good bread pudding as well. I could try it with coffee next time, but then why would I? "If it ain't broke, don't fix it." And it most definitely is not broken.
I can't have chocolate, nuts, raspberries, citrus zest and numerous other things, so I have to pick and choose recipes, omit items or swap them out, so I pick my cookbooks carefully and try to buy only those with more recipes that I can have, or that I can adapt, but in this case, I didn't care, because I loved her "Southern Pies" so much. I have not been at all disappointed with either book, and I do like her writing style very much.
I am going to try the buttermilk cake today, and I know that I will not be disappointed as one reviewer was with a dry and tasteless cake. Even though I've only tried one recipe from "Southern Cakes" I'm giving her 5 stars because the two recipes I tried from "Southern Pies" were 5-star as well, and I do like her writing style very much.
Follow-up: I made the buttermilk cake, (Sybil Pressly's Buttermilk Cake with Old-Time Fudge Icing), today, and cut the recipe in half to make a square 8x8. It worked very well, and the cake is high-rising, moist, light, and has a good crumb and good flavor. 1/2 of the recipe fits in a square 8x8 pan. I can't have chocolate, so I can't comment upon the fudge icing, but I'll bet that it's good and that it goes well with the cake. It doesn't specifically taste like buttermilk, but it's somewhere in between a white cake and a yellow cake.
Other recipes you will find in this cookbook include:
Lady Baltimore Cake
Brown Sugar Pound Cake
Cream Cheese Pound Cake
Miss Nannie's Fresh Coconut Cake
Top reviews from other countries
Therefore for me this book is both a delightful coffee table book and a valuable collection of good old traditional Southern recipes, which are a bit different but at the same time to my taste (I.e. as much as I like trying different recipes and as much as I appreciate American cake recipes, I believe the likes of sweet potato, green tomatoes and peanut butter American type cake/pies are an acquired taste).The author has recently published "Southern Pies" which I sent back as I did not find the recipes to be as valuable as the "Southern Cakes" ones (e.g. apple pies variations that are not any different to standard apple pies recipes; lots of recipes I would never make like sweet potato etc pies; nothing really special in terms of recipes, I guess I expected very different pies recipes but found them to be not so different to the common knowledge standard pie recipes).
Recipes include (with quotes from author's description):
** POUND CAKES (PC):classic pc ("equal weights of butter, sugar, flour & eggs"), chocolate pc ("deep rich flavour without too much sweetness"), marble molasses pc, brown sugar pc, blue ribbon pc, bourbon pc
**ANTIQUES & HEIRLOOMS: "family treasures recipes passed down from the old folks": colonial queen cake ("elegant cakes enjoyed in Virginia homes during colonial times... the texture is dense, closer to a delicate corn bread than to today's muffins & cupcakes"), angel food cake ("rises up to heaven on the glory of well beaten egg whites alone"), Mississippi delta jelly cake (" a yellow cake filled with jelly/jam between its layers and iced... on top", lane cake (filling is chopped raisins, coconut and pecan, icing is "fluffy old time white frosting" consisting of sugar, egg whites, water, corn syrup, salt & vanilla extract), lady Baltimore cake, Ozark pudding (variation of apple torte), metropolitan cake with peanuts, jelly roll, burnt sugar cake ("has caramel inside and out"), Babka(Russian originally recipe, "the yeast dough for this coffee cake is a soft, stirred-up batter. the pillowy lift of yeast without... grease"), fabulous caramel cake ("icing is... brown-sugar fudge, which needs to be spread onto the cooled cake quickly")
**COCONUT CAKES (cc): classic cc ("layers of yellow cake are sandwiched... with sweet fluffy white icing and finished by a blizzard of coconut shreds"), cc, fresh cc, lemon-filled cc, coconut cream cake, pineapple coconut cake ("this version combines a simple yellow layer cake and ethereal meringue like icing topped with... coconut... pineapple filling frosting")
**FRUITCAKES & OTHER HOLIDAY FAVOURITES: classic dark fruitcake, white fruitcake, orange slice cake, Japanese fruitcake (not really Japanese, "think of it as a luscious layer cake containing spices, pecan & raisins in two of its four layers... coconut-orange glaze"), date-nut cake, tres leches cake ("three kinds of milk that make up the sweet sauce"), cinnamon-pecan coffee cake, tipsy cake, Jewish new years' honey cake
**LAYER CAKES PLAIN & FANCY: oatmeal cake, tomato soup cake (!), pumpkin-raisin cake with lemon cream cheese frosting, banana cake with choc frosting, carrot cake, Charleston Huguenot torte (delicate apple pecan dessert/cake), red velvet cake, hummingbird cake, choc doberge ("say do-bosh") cake ("its inspiration is the Hungarian classic Dobos torte... seven thin layers of yellow cake sandwiched together with a choc custard filling and finished with choc frosting"), peanut cake
** EVERYDAY CAKES FROM THE SEA ISLANDS TO THE SMOKIES: pear bread, ocracoke island fig cake......Louisiana syrup cake, persimmon pudding.....
** CHOC CAKES, SOUTHERN STYLE: buttermilk cake with old time fudge icing, choc mayo cake, Mississippi mud cake, celestial choc cake, choc wet cake, white choc layer cake
**FROSTINGS, ICINGS & FILLINGS: everyday confectioner's sugar frosting, 7 minute frosting, cream cheese frosting, browned butter frosting, choc fudge frosting, boiled icing, vanilla cream icing, never fail choc icing, caramel glaze, lemon curd, boiled custard
I hav'nt made any of the recipes yet as they are quite rich and would suit special occasions rather than your everyday teatime cakes, but I can't wait until I do need one as there are no shortage of different and delicious cakes to choose from, this really is a lovely book to have in the kitchen.