Still had buttermilk left from making the biscuits so I decided to try out this cake recipe.
The ingredients list was easy enough to follow. I hope I followed the directions like they wanted you to. I was trying to add the flour mixture and the buttermilk in the portions that they called for but each time I went to mix them, some of the flour would shoot out or the buttermilk would splatter a little outside of the bowl. I spread the finished batter out as evenly as I could in the baking dish and let it bake in the oven for 25 minutes. When I pulled it out the cake looked so pale on top that if it hadn’t been for doing the toothpick test, I would’ve thought it was still raw ! To be honest, even though the toothpick looked clean, I was still expecting it to look like liquid batter under the surface when it eventually came time to cut the cake. Regardless, I left the cake to cool for a couple of hours before making the frosting.
The directions for making the frosting are simple and easy enough to follow. I would suggest trying to make a mark or something for every cup of powdered sugar that you measure out or add straight from the bag into the mixing bowl so you don’t lose track ’cause while I’m pretty sure I added the 5 cups called for, I started to get distracted and do wonder a little if I only added 4 cups instead.
The frosting was made and it was time to assemble the cake and cut it afterwards:
Oh man was I relieved to see that the cake was fully cooked ! The frosting did seem a little looser than it did in the picture that went with the original recipe but boy did it taste good. Between the cream cheese in the frosting and the buttermilk in the cake. The frosted cake had a nice tanginess to it to balance out the sweetness. The recipe never says whether to refrigerate the cake after it’s made so I stored half of it on the counter and half in the fridge. As humid and warm as it is around here, the counter cake had a good texture on the cake (still light, soft and tender) but the frosting was a little loose. The cake from the fridge however had the opposite problem. The cake had turned dense in the fridge but the frosting firmed up more which I liked. Oh yeah, I don’t know if it’ll happen to you but my frosting turned out a really light shade of pink compared to what the magazine’s version was. Don’t know if I just used a different brand of strawberry preserves or what, but the difference in color didn’t affect how good it tasted.
This recipe came from a special collector’s issue of Taste of the South titled Southern Cakes. It’s supposed to be on display until July 27, 2020. Unfortunately there’s no online version of this recipe.
I wasn’t paid in any way to mention Taste of the South.
Take care y’all !