I recently received a new cake cookbook, and at first I set it aside. I felt sure since it was a Southern cake cookbook, it probably was filled with the typical Southern cake recipes that you can find in most other cookbooks. Wrong!
When I took time to read the recipes, however, I quickly realized that Southern Living’s “The Southern Cake Book” is exceptional. It is one of the best (if not THE BEST) cake book in my collection. Even the cakes that you might not consider Southern would appeal to the palates of those looking for that perfect dessert in every area of our country.
I remember that my mother almost always made her special cakes from scratch. They certainly were not light and fluffy. In fact, they were rather thin. I would nibble on one of those layers, enjoying every bite. I wonder if mother actually made that extra layer for me or was the fact that I ate a layer the reason her frosted cake was a little thin? She never said anything because she knew how much I loved her cakes.
I have always loved pineapple upside-down cakes, but the one I found in this book is so creative, and just looking at the picture makes my mouth water. The following Pineapple Upside-Down Carrot Cake has to be the most flavorful upside-down cake I have ever found in any cookbook, and I can hardly wait to try it. How about a Bananas Foster Upside-Down Cake? Quite unusual, isn’t it?
Over the last several years, tiramisu has been considered one of the most elegant desserts you can serve at special occasions. In this cake book, you will find the flavors of tiramisu in a layered cake.
In addition to the many delicious cakes, there also are some great cheesecakes such as White Chocolate Raspberry Cheesecake and Mississippi Mud Cheesecake.
This is definitely a cookbook you will want in your collection.
PINEAPPLE UPSIDE-DOWN CARROT CAKE
1/4 cup butter
Shortening
2/3 cup firmly packed brown sugar
1 (20 oz.) can sliced pineapple in juice, drained
7 maraschino cherries without stems
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon table salt
1 1/2 cups grated carrots
1/2 cup finely chopped pecans
Preheat oven to 350 degrees. Melt butter in a lightly greased (with shortening) 10-inch cast iron skillet over low heat. Remove from heat. Sprinkle with brown sugar. Arrange 7 slices of pineapple in single layer over brown sugar. Place one cherry in center of each pineapple slice.
Beat granulated sugar, oil and eggs at medium speed with electric mixer until blended. Combine flour and next four ingredients. Gradually add to sugar and beat at low speed until blended. Stir in carrots and pecans. Spoon into pan over pineapple slices.
Bake for 45 to 50 minutes, or until a wooden pick inserted into center comes out clean. Cool in skillet on a wire rack 10 minutes. Carefully run a knife around edge of cake to loosen. Invert cake onto serving plate, spooning any topping in skillet over cake.
Prudence Hilburn of Piedmont has won more than 30 national cooking awards and written several cookbooks, including, “Simply Southern and More.” Write her at prudencehilburn@aol.com or visit www.prudencehilburn.com.