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Nancie McDermott

Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations Paperback – June 7, 2007

by Nancie McDermott (Author), Becky Luigart-Stayner (Photographer)

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Taste the chocolatey goodness of Mississippi Mud or marvel at the extravagant elegance of the Lady Baltimore and there will be no doubt that Southerners know how to bake a cake. Here are 65 recipes for some of the most delicious ever. Jam cakes and jelly rolls; humble pear bread and peanut cake; whole chapters on both chocolate and coconut cakeseach moist and delicious forkful represents the spirit of the South. A Baking 101 section offers the cake basics, some finishing touches (that means frosting and lots of it!), and the how-to's of storing each lovely concoction so that the last slice tastes as fresh and delightful as the first.

Print length

168 pages
Language

English
Publisher

Chronicle Books
Publication date

June 7, 2007
Grade level

8 and up
Reading age

13 years and up
Dimensions

8.75 x 0.75 x 8.13 inches
ISBN-10

0811853705
ISBN-13

978-0811853705
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From the Publisher


	The Ultimate Bar Book	The Bar Book	Flour	Tartine Revisited	One Pan, Two Plates
Great recipes	✓	✓	✓	✓	✓


	Modern Jewish Cooking	Brown Sugar Kitchen	Grilled Cheese Kitchen	Art of the Bar Cart	Tartine Bread
Delicious recipes	✓	✓	✓	✓	✓

Editorial Reviews

Review

"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

About the Author

Nancie McDermott, cooking teacher and author, lives in Chapel Hill, North Carolina.

Becky Luigart-Stayner is a photographer for numerous magazines and lives in Birmingham, Alabama.

Product details

Publisher ‏ : ‎ Chronicle Books; Later prt. edition (June 7, 2007)
Language ‏ : ‎ English
Paperback ‏ : ‎ 168 pages
ISBN-10 ‏ : ‎ 0811853705
ISBN-13 ‏ : ‎ 978-0811853705
Reading age ‏ : ‎ 13 years and up
Grade level ‏ : ‎ 8 and up
Item Weight ‏ : ‎ 1.41 pounds
Dimensions ‏ : ‎ 8.75 x 0.75 x 8.13 inches

Best Sellers Rank: #200,487 in Books (See Top 100 in Books)
- #174 in Cake Baking (Books)
- #263 in Southern U.S. Cooking, Food & Wine

Customer Reviews:
326 ratings

About the author

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Nancie McDermott

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Nancie McDermott is a North Carolina native, born in Burlington, raised in High Point, and educated at the University of North Carolina at Chapel Hill. She has written 13 cookbooks.

Nancie's first 10 cookbooks focus on Asian kitchens, Her three years as a Peace Corps volunteer in Thailand gave her a lifelong love for the cuisines, history and cultures of Asia, and she has spent the last twenty years cooking, reading, traveling, writing, and teaching about Asian food.

Since moving back home to North Carolina in 1999, she has written three more cookbooks which focus on recipes of the American South, the place she fell in love with cooking in her grandmother's dairy farm kitchen.

Now living with her family in Chapel Hill, NC, Nancie writes, researches, and teaches about both her beats, while serving as a contributing editor for Edible Piedmont magazine.

Visit her blog at nanciemcdermott.com, to keep track of what's going on with Nancie, pie by pie.

Customer reviews

5 star		75%
4 star		16%
3 star		4%
2 star		3%
1 star		2%

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Top reviews from the United States

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J Lobosco

photos?

Reviewed in the United States on May 7, 2022

Verified Purchase

Really nice cook book with some great “down home” cake recipes - I like that some of them are named after the person the author got them from, however I would love to see more photos of the recipes as I’m unlikely to bake a cake when I don’t know what it looks like. Recipes are laid out well and easy to follow with a list of resources for ingredients at the end of the book.

Helpful

K. J. Kalin

Southern Cakes: Sweet and Irresistable Recipes

Reviewed in the United States on September 19, 2012

Verified Purchase

I purchased this for my Kindle because I have Nancie McDermott's "Southern Pies" on my Kindle, and so far, I have loved the pie recipes that I've tried. I read a number of reviews, especially the negative ones, and I do think these people either are not bakers or didn't follow the instructions. Pie Grrrl and the others are exactly right regarding the lemon curd-it never, ever has cornstarch but is thickened with patience and egg yolks. I've made lemon curd many times, generally not in a double boiler and have never had any problems with it thickening and have never used cornstarch.

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.

14 people found this helpful

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E. Gonzalez

What a beautiful book!

Reviewed in the United States on January 1, 2008

Verified Purchase

Not only are the recipes yummy to think about making, but the book is really really interesting to read. I read the whole thing cover to cover when I got it the first day. It has a lot of great information about cakes, how to make them, tips for making them better, etcetera.

I have to admit that the main reason why I bought this book was the coconut cake on the front cover because I am a die-hard coconut fan and the reviewer that said that coconut cakes get their own chapter in this book. They do and rightfully so...they are really in their own genre. The classic coconut cake was the first and only thing that I have made from this book so far. I was QUITE impressed and it looked just like the picture. The cake came out fantastic and was not hard to make at all. The only thing I would recommend for that recipe is to double the frosting quantity as the amount recommended was not enough and the cake didn't stay together because the icing layer was too thin. But it came out great and the cake was such a hit at my dinner party on Christmas Eve. I can't wait to try the other recipes.

I would definitely recommend this book to anyone looking for a great cake cookbook...I can tell just from reading the recipes that they are really good ones.

23 people found this helpful

Helpful

K. Nielsen

Have only tried two recipes so far, but...

Reviewed in the United States on May 12, 2008

Verified Purchase

I took this book to my mom's house and we chose two cakes to bake - the Red Velvet and the Thibodeaux Chocolate Doberge. My mom is a serious baker who rarely allows store-bought desserts or bread into the house, so I knew she would be a good one to test out this book with. The Red Velvet cake was not terribly impressive. Our cake had a soggy, fallen middle, yet managed to be over-baked around the edges. I could also taste the chemical flavor of the red food coloring, but that could just be the brand I used. The frosting was delicious.

The chocolate cake itself was delicious, but the recipe indicates a 300 degree oven. On our first try, baking the layers at 300 for 40 minutes in 8-inch rounds (instead of 9), resulted in raw cake. We purchased 9-inch rounds as the recipe called for and baked the next cake at 350 for 30-35 minutes. All of the other recipes in the book call for a 350 oven, so I'm not sure why this one was 300. 350 worked much better. The filling turned out to be delicious - essentially a chocolate pudding. The frosting did not turn out at all, and seems like a strange recipe for frosting. After following the instructions, chilling the frosting overnight then attempting to beat it into something that could be considered frosting, we ended up with a very runny (but tasty) concoction. We made my mom's recipe for a chocolate buttercream frosting that's not too sweet and it went perfectly with the cake.

I am looking forward to trying more recipes from this book. I think the caramel cake and the oatmeal cake will be next...

53 people found this helpful

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J. L. Smith

Good book.

Reviewed in the United States on May 29, 2021

Verified Purchase

Good book, it is easy to follow the recipes.

Helpful

Ronald Curry

I enjoy southern cooking

Reviewed in the United States on July 2, 2014

Verified Purchase

I enjoy southern cooking, but have not found any recipe books that come close to this book. i tried the pineapple upside down it was great. One of the best things about this book, is that you will usually have everything you need already in your pantry, without having to go to the store and pick up things you never heard of. If your looking for a great baking recipe book, with a lot of great information on how to bake and some real down south recipes, you should try this recipe book.

3 people found this helpful

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Top reviews from other countries

Agapanthus

Nice!

Reviewed in the United Kingdom on October 9, 2010

Verified Purchase

The recipes in this book were collated by the author, who is a Southerner herself. The book provides a collection of pretty looking and alluring cakes recipes. Each recipe commences with an introduction paragraph by the author, detailing the background, origin & history of the recipe (which I find very interesting). The author also hints, in many recipes, at the nature of the cake; for example a "Charleston Huguenot Torte" is described as a "delicate apple and pecan" cake. I also like the frostings/cake toppings because they are not like the neat sugar (or neat butter) recipes in most English cakes' icings, but more subtle.

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).
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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

9 people found this helpful

Classic guy

My favourite baking book

Reviewed in the United Kingdom on February 12, 2020

Verified Purchase

Amazing book with great recipes that work, the cup measure process is way better than all the weighing , have several of these books & all are very good & easy to follow

Amazon Customer

Great cakes!

Reviewed in the United Kingdom on February 11, 2010

Verified Purchase

I've been trying to get this book for ages and now that I have it I'm very happy. I've made the classic coconut cake which came out just like the picture - yummmy! Then I made the celestial chocolate cake - and it was superb! Slightly too much my frosting, but I'll just make less next time. Everyone loved it!

4 people found this helpful

Susan Mathew

Great cake recipes.

Reviewed in the United Kingdom on November 10, 2015

Verified Purchase

Easy to follow made two cakes both turned out fantastic.

Jesús

Great, lovely book

Reviewed in the United Kingdom on February 9, 2014

Verified Purchase

Great recipes, easy to follow and better photographs of the cakes!!! One of my best acquisitions!!!! I absolutely love it!!!

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