The Southern Baker by The Editors of Southern Living Magazine

Author:The Editors of Southern Living Magazine
Language: eng
Format: epub
Tags: COOKING / General
Publisher: Liberty Street
Published: 2015-10-06T04:00:00+00:00

sweet idea

For a dessert that’s over-the-top, serve slices of this cake with scoops of cinnamon ice cream and crumbled gingersnap cookies sprinkled on top.

ginger pound cake with glazed cranberry ambrosia

Spicy and sweet thanks to grated fresh ginger, this pound cake is complemented by a cranberry-orange topping that also makes for a gorgeous presentation. Make the ambrosia a day ahead so it has time to set up in the refrigerator.

makes 1 (9-inch) loaf hands-on 15 min. total 10 hours, 40 min., including ambrosia

2/3 cup butter, softened

1 cup sugar

3 large eggs

21/4 cups all-purpose flour

1 tsp. baking powder

1 tsp. table salt

1/2 cup milk

2 Tbsp. minced fresh ginger

1/2 tsp. vanilla extract

Glazed Cranberry Ambrosia

1. Preheat oven to 325°. Beat butter at medium speed with an electric mixer 2 minutes or until creamy; gradually add sugar, and beat 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.

2. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in ginger and vanilla. Pour batter into a greased and floured 9- x 5-inch loaf pan.

3. Bake at 325° for 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack. Serve with Glazed Cranberry Ambrosia.

GLAZED CRANBERRY AMBROSIA

1 cup fresh or frozen cranberries, thawed

1/4 cup sugar

1 Tbsp. minced fresh ginger

1 Tbsp. loosely packed orange zest

5 oranges, peeled and sectioned

1. Combine first 3 ingredients in a small saucepan; cover and cook over medium heat 2 minutes. Uncover and cook, stirring constantly, 3 more minutes or until cranberry skins begin to split. Remove from heat, and stir in orange zest. Cool 15 minutes.

2. Stir in orange sections, and chill 8 hours. Makes 21/2 cups.

blackberry jam cake

An entire jar of blackberry jam and a generous helping of spice give this pound cake vibrant flavor, even when blackberries are out of season.

makes 12 servings hands-on 30 min. total 3 hours, 45 min.

1 cup buttermilk

1 tsp. baking soda

1 cup butter, softened

2 cups granulated sugar

4 large eggs, at room temperature

1 tsp. vanilla extract

3 cups all-purpose flour

11/2 tsp. ground cinnamon

1 tsp. ground allspice

3/4 tsp. ground cloves

1/2 tsp. table salt

1 (18-oz.) jar seedless blackberry jam

1 cup toasted finely chopped pecans

Powdered sugar (optional)

1. Preheat oven to 350°. Stir together buttermilk and baking soda.

2. Beat butter at medium speed with an electric mixer until creamy. Gradually add granulated sugar, beating until light and fluffy and stopping to scrape bowl as needed. Add eggs, 1 at a time, beating just until blended after each addition. Beat in vanilla.

3. Stir together flour and next 4 ingredients in a large bowl; gradually add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Add jam, and beat at low speed just until blended. Stir in pecans.

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