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Tuesday, June 2, 2015

Southern Homesick Cake

Ah - finally back in the groove after a tough winter! No details - just glad summer is finally here in Ontario. I spent some time down south recently and when I came home, made this cake to remind me of my favorite southern flavours. Thanks as always for sticking with me. I really appreciate your loyalty.
All the flavors of the south.

Rosie's Southern Homesick Cake  

Layers: (use your favorite recipe, or this one)
2 1/4 c flour
1 c sugar
3 eggs
2/3 c buttermilk
1/2 c butter
1 tsp salt
4 tsp baking powder
1 tsp vanilla

Pre-heat oven to 350. Grease and flour 3 8-in. cake pans. Combine dry ingredients and set aside.
Cream butter until fluffy, add sugar and continue beating til fluffy
add eggs one at a time, combine thoroughly. Alternating between buttermilk and dry ingredients, add remaining ingredients and mix thoroughly then beat on high for 1 minute. Pour batter into pans and bake for 20 mins or until done.


Seedless raspberry jam, your favorite brand

Lemon filling: 1/4 c lemon juice
                         1/3 c cornstarch
                         1/2 c sugar
                         1/4 tsp salt
                         1 tbs grated lemon peel
                         2/3 c water
                          small amount yellow food colouring (optional)

Combine cornstarch, salt and sugar in small saucepan, slowly add water and heat on med high heat until mixture comes to a gentle boil. Boil for one minute, stirring constantly. Remove from heat and stir in lemon juice, grated peel, and food colouring if desired. Set aside until cool.

Coconut buttercream frosting  
1/2 c butter
4-5 c powdered (icing) sugar
1/2 c buttermilk, divided
1 tsp vanilla extract
1 tsp coconut extract
pinch salt
Cream butter until very fluffy; slowly add powdered sugar and buttermilk until frosting is desired consistently: slightly stiff but still spreadable.
Sweetened shredded coconut
Toasted pecan pieces

To assemble cake:
On a cake plate, place one layer and spread with a very thin coating of buttercream. When set, spread layer with about one-half cup of lemon filling.
Repeat with second layer, except spread layer with about 1/2 c of raspberry jam. (Start with a little and add more as desired.)
Place top layer of cake and give top layer a thin coating of buttercream.
Ice entire cake, keeping top free. Finish cake sides with a mixture of sweetened shredded coconut and toasted pecans. Spread remainder of lemon filling on top of cake, finishing edges with a coconut garnish.
Serve it up to all your friends and get ready for the compliments! Let me know how it turned out.
Thanks again for reading.