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Teresa Hatchell 2005

Teresa Hatchell

I am looking forward to our next family event – Easter dinner at the Mizzell pond house. Looking at the three recipes that I am considering making for that special day, I thought I would share them with you.

First in the lineup is the most flavorful Key lime pound cake, followed by the lightest, fluffiest recipe for Italian cream cake and a moist, delicious one for carrot cake.

If you decide to try one or all of these cakes, I hope the cakes will be well received by your family and friends and that they will become a regular part of your dessert table lineup!

Key Lime Pound Cake

1 cup (2 sticks) Land ‘O Lakes salted butter, room temperature

1/2 cup of shortening

3 cups sugar

6 large eggs

3 cups White Lily self-rising flour, sifted once

1 cup whole milk

1 teaspoon vanilla extract

1 teaspoon lime zest (optional)

1/3 cup fresh Key lime juice

Preheat your oven to 325 degrees. In a large bowl, use an electric mixer to beat the butter and shortening until they are creamy. Gradually add the sugar, beating at medium speed until the contents of the bowl are light and fluffy. Add the eggs, one at a time, beating just until blended after each addition.

Add the flour to the butter mixture alternately with the milk, beginning and ending with the flour. Mix the ingredients at low speed just until blended after each addition. Stir in the vanilla, lime zest and lime juice. Continue to stir until the batter is totally smooth. Then pour the batter into a greased and floured 10- inch tube cake pan.

Bake the cake at 325 degrees for one hour and 20 minutes or until a long wooden pick inserted in the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Remove the cake from the pan and allow it to cool on the rack. Prepare the Key lime glaze (optional) and brush it over the top and sides of the cake.

Key Lime Glaze

1-1/2 cups powdered sugar

3 tablespoon fresh Key lime juice

1/2 teaspoon vanilla extract

In a large bowl, whisk together the powdered sugar, fresh Key lime juice and vanilla extract until it is smooth. Immediately pour this glaze evenly over the top and sides of the cake. If you let the glaze sit in the bowl, it will harden. If this happens, add a drop (or two) of Key lime juice to reactivate the glaze.

Italian Cream Cake

1/2 cup (1 stick) butter, room temperature

1/2 cup butter-flavored Crisco

2 cups sugar

5 eggs, separated (read on)

2-1/2 cups cake flour

1 teaspoon baking soda

1 cup buttermilk

1 teaspoon vanilla extract

1 6-ounce package frozen coconut (optional or may use less)

1 cup chopped pecans (optional or may use more)

Preheat your oven to 325 degrees. In a large bowl, cream the butter and Crisco together. Add the sugar and mix with an electric hand mixer until the ingredients are fluffy. Add the egg yolks, one at a time, beating well after each. Sift the flour and baking soda together. Add this to the mixture alternately with the buttermilk.

Thoroughly stir in the vanilla, coconut and pecans. Fold in the stiffly beaten egg whites. Grease and flour (or use Pam baking spray) three 9-inch cake pans. Distribute the batter evenly among the three pans. Bake the layers at 325 degrees for 35 minutes or until done.

Allow the layers to cool for about 10 minutes before inverting them onto a cake rack so they may cool completely before you spread on the icing (recipe below).

Cream Cheese Icing

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(or Butter Cream Icing, see below)

1 stick butter, room temperature

1 (8-ounce) block of cream cheese, room temperature

1-1/2 boxes 10X powdered sugar

1-1/2 teaspoons vanilla extract

1 cup finely chopped pecans, optional

In a large bowl, use an electric hand mixer to cream together the margarine and cream cheese. Add the powdered sugar and mix until well blended, then thoroughly stir in the vanilla and chopped pecans. This should be enough to ice between the layers, as well as the top and around the side of the cake. PLEASE NOTE: If you don’t like cream cheese, you may omit the cream cheese and use two and a half sticks of butter instead of one stick of butter.

Carrot Cake

2 cups White Lily self-rising flour, sifted once

2 cups sugar

1-1/2 teaspoons cinnamon

3 cups very finely shredded carrot

1 cup vegetable oil

4 large eggs

In a large bowl, use a whisk to combine the flour, sugar and cinnamon. Add the carrot, oil and eggs and use an electric hand mixer to beat the ingredients until they are well combined – about five minutes, scraping the sides and bottom of the bowl continually to loosen clumps. Pour this batter into a greased and floured 9x13-inch cake pan. Bake at 350 degrees for 40 to 45 minutes (use the toothpick test). Cool the cake pan on a wire rack for 10 minutes before inverting it onto a rectangular cake serving surface. (I still have and cherish my Mom’s rectangular Tupperware cake container.)

You may alter this recipe as you like. My favorite variation is to add raisins and lightly toasted pecan pieces. Stir one cup of raisins and 3/4 cup of chopped, lightly toasted pecans into the batter. Or, you may add one small can of slightly drained crushed pineapple to the mix and bake it for an extra 10 minutes (50 to 55 minutes total).

Again, please use the toothpick test --- for those who are not experienced bakers, the toothpick test involves insertion of a round toothpick into the thickest part of the cake after the recommended cooking time has passed. If there is batter on the toothpick after you remove it from the cake, bake it for another 10 minutes and retest. The toothpick should emerge “clean” if the cake is done in the thickest part.) Use the same icing as is used for the Italian Cream Cake.

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Contact the writer at tgmhatchell@yahoo.com.

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