Innehållsförteckning för Cakes & Pies från Southern Lady

There’s nothing like a towering layer cake, freshly baked pie, or platter of pretty cupcakes to put the exclamation point on the end of a meal or to signal that this is a very special celebration indeed. And as far as I’m concerned, the sweet truth behind making such treats and gathering together with friends and family form a delicious circle—any opportunity for fellowship is an opportunity to break out my recipe cards, while a just-because cake or pie becomes cause for entertaining. We’ve filled this issue with so many of our Southern Lady team’s own personal favorites, from the Southern-classic Hummingbird Cake (page 56) to filled Strawberry Cupcakes (page 63). I adore the way the piled-high topping on our Chocolate Pomegranate Tartlets (page 25) feels like edible jewels, and…

Caramel Layer Cake MAKES 1 (9-INCH) CAKE 1 cup butter, softened2 cups sugar4 large eggs1½ teaspoons vanilla extract3 cups self-rising flour1 cup whole buttermilkCaramel Frosting (recipe follows)⅓ cup caramel, reserved from Caramel FrostingGarnish: toasted pecan halves 1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray again. 2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. 3. Gradually add flour to butter mixture alternately with buttermilk, beginning and ending with flour, beating just until combined after each addition. Divide batter among prepared pans.…

Creamy Orange Tart MAKES 1 (6-INCH) TART Crust:  ¾ cup all-purpose flour ¼ cup confectioners’ sugar ¼ cup cold unsalted butter, cubed ½ teaspoon kosher salt 1 large egg yolk 1 tablespoon heavy whipping cream Filling:  2 tablespoons plus 1 teaspoon sugar 2 teaspoons cornstarch 1 teaspoon orange zest 1/8 teaspoon kosher salt 1 large egg yolk ½ cup orange juice ¼ cup heavy whipping cream 1 tablespoon unsalted butter 1 teaspoon Grand Marnier Italian Meringue (recipe follows) 1. Preheat oven to 350°. 2. For crust: In the work bowl of a food processor, pulse flour, confectioners’ sugar, butter, and salt until crumbly. Add egg yolk and cream, and pulse until a dough forms. Remove dough from bowl, and knead a few times until dough comes together. Roll dough between…

Strawberry Cupcakes MAKES 24 1 cup butter, softened¾ cup sugar1 cup strawberry preserves4 large eggs3 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda½ teaspoon salt1 (16-ounce) package frozen sliced strawberries, thawed and puréed½ cup whole buttermilk2 tablespoons strawberry extractStrawberry Filling (recipe follows)Fluffy Strawberry Frosting (recipe follows)Garnish: fresh strawberries 1. Preheat oven to 350°. Line 2 (12-cup) muffin pans with paper liners. 2. In a large bowl, beat butter and sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in preserves. Add eggs, one at a time, beating well after each addition. 3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with strawberry purée, beginning and…

Red Velvet Sheet Cake MAKES 10 TO 12 SERVINGS 1 cup butter-flavored shortening 1⅔ cups sugar 2 large eggs, lightly beaten 2½ cups cake flour* ¼ cup unsweetened cocoa powder 1 teaspoon salt 1 teaspoon baking soda 1 cup whole buttermilk 1 (1-ounce) bottle liquid red food coloring 1½ teaspoons distilled white vinegar 1 teaspoon vanilla extract White Chocolate Frosting (recipe follows) Garnish: white chocolate curls 1. Preheat oven to 350°. Spray a 13x9-inch baking dish with baking spray with flour. 2. In a large bowl, beat shortening and sugar with a mixer at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. 3. In a medium bowl, whisk together flour, cocoa, salt, and…

Pecan Pie Diamond Bars MAKES 1 (13X9-INCH) PAN Crust: 1 cup unsalted butter, softened⅓ cup sugar1 teaspoon vanilla extract1 large egg3 cups all-purpose flour1 teaspoon kosher salt Filling: ½ cup unsalted butter1 cup firmly packed light brown sugar¼ cup granulated sugar½ cup cane syrup*4 cups pecans, coarsely chopped¼ cup heavy whipping cream1 teaspoon vanilla extract¼ teaspoon kosher salt 1. Preheat oven to 350°. Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan. Spray with baking spray with flour. 2. For crust: In a large bowl, beat butter and sugar with a mixer at medium speed until creamy. Add vanilla and egg, beating until combined. Add flour and salt, beating until combined. Press mixture into bottom of prepared pan. Using a fork, pierce crust several…