My new year’s resolution is to share the backlog of baking recipes that I’ve made and photographed, but never wrote the blog post. Two years ago I made a Mint Chocolate cake for my little brother’s birthday, and then it again to audition for one of those baking competition shows. I’ll share my recipe for Mint Italian Meringue Buttercream and some tips on how I stack cakes.
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Hey Y’all! Today I’m writing about this blueberry cake from Edna Lewis’ cookbook, The Taste of Country Cooking. This might be the best cake I’ve ever made. The best part? This Blueberry cake doesn’t require a mixer– a whisk will do!
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The BraveTart cookbook came out a little over 2 years ago, but very quickly the Devil’s Food Chocolate Cake recipe became my go-to chocolate cake recipe. Why do I love this recipe? Let me count the ways:
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Pound cake is the little black dress of southern baking. Like a LBD, a pound cake can be casual and plain, or they can be dressed up with flavor, like the lemon cream cheese pound cake recipe I am sharing today.
Everyone (and their mama) has a lemon pound cake recipe, some were passed down from generation to generation, while some are modern rifts on the classic. I can’t tell you how many church functions growing up, ended with a dessert table filled with pound cakes. Funerals, weddings, potlucks, family reunions, Thanksgiving, Christmas. Somehow magically, there was always a pound cake.
I finally checked the angel food cake off my “baking bucket list”. My long-running excuse for not making this cake was that I didn’t have a tube pan. Then I bought a tube pan at one of the local kitchen stores, let it sit in the cabinet for months. Literally so long that I couldn’t return it, only to find out that I bought the wrong pan! For this recipe you need an aluminum tube pan that is NOT non-stick and has stilts. Fun fact, most tube pans are NON-stick.
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