SOUTHERN LADY CAKE
This cake was published in the very first edition of the magazine "Southern Lady". It was created as a tribute to the magazine by a lady in Atlanta known as the "Cake Lady". She is truly talented! This is my most favorite cake and the one that's most often requested at my house. I have been making this cake for years and I follow the recipe exactly as it's written. I have never in all those years had this cake turn out soggy. True, it is a MOIST cake, but if made as written, should not be soggy.
Provided by Dreamgoddess
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 10
Steps:
- Grease and flour a tube cake pan.
- Combine the cake mix, sugar and flour in a large bowl.
- Add the sour cream, the oil and orange extract.
- Mix at low speed with a mixer.
- Add the eggs, one at a time.
- Increase the speed to medium and beat for 2 minutes.
- Add in the mandarin oranges and mix until all ingredients are well combined.
- Pour the batter into the prepared pan.
- Bake at 350°F for 45-50 minutes or until a knife inserted in the cake comes out clean.
- Let the cake cool in the pan for 15 minutes.
- Combine the orange juice and confectioners sugar well.
- Drizzle over the cake.
Nutrition Facts : Calories 5218.2, Fat 271.1, SaturatedFat 60.7, Cholesterol 874, Sodium 3883.3, Carbohydrate 655.6, Fiber 11.8, Sugar 453, Protein 57
SOUTHERN LANE CAKE
I just love this southern-style dessert, and so do dinner guests. With pecans, cherries and raisins in the filling and topping, this version reminds me of a fruitcake-only so much better! -Mabel Parvi, Ridgefield, Washington
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Line bottoms of 3 greased 9-in. round baking pans with parchment. Grease parchment; set aside. Place egg whites in a large bowl; let stand at room temperature 30 minutes., In another large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pans., Bake at 325° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For filling, combine egg yolks and sugar in a large saucepan. Add butter; cook and stir over medium-low heat until sugar is dissolved and mixture thickens (do not boil). Remove from the heat. Stir in bourbon, orange zest and salt. Fold in the raisins, coconut, pecans and cherries. Cool., Place 1 cake layer on a serving plate; spread with a third of the filling. Repeat layers twice. Frost sides of cake with whipped cream. Refrigerate until serving.
Nutrition Facts : Calories 677 calories, Fat 36g fat (20g saturated fat), Cholesterol 167mg cholesterol, Sodium 469mg sodium, Carbohydrate 81g carbohydrate (58g sugars, Fiber 2g fiber), Protein 8g protein.
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