Here are a few of some of my many sweet favorites for spring. I have three recipes for you this week. My mama’s homemade Orange Buttercream Supreme Cake, which has received numerous comments since its inception. This cake is the most delicious cake I believe I have ever eaten. Just ask Mrs. Joy McAdory and Mr. Bill McAdory in Noxapater how delicious it is! We love you Joy and Bill. The second recipe is a famous recipe known around The Grove at Ole Miss, Strawberry Brownies. They are very popular in the south during spring. And believe me, they’re super easy, and super strawberry-delicious. No chocolate here folks! And the final recipe is a Dump Southern Peach Pound Cake that is unbelievably scrumptious and a simple pound cake to make and enjoy. Hope you enjoy all these this week! Keep sending me your favorites. I look forward to your recipes each week via e-mail. Enjoy, readers!
Mama’s Orange Buttercream Supreme Cake
Note: This cake is a grand goodbye to winter – hello to spring and summer—- type of cake. And it’s one of the best cakes in the world that my mother bakes!!!
Cake:
One and one third boxes Duncan Hines orange supreme cake mix
3 large eggs
One and one half cups water
One half cup oil
1 small box orange Jell-O
Frosting:
One and one half large bags confectioner’s sugar
8 oz. cream cheese, softened
One and one half sticks butter, softened
2 tsp. orange extract
3-4 drops orange food coloring
For cake, mix all ingredients on med-high speed for 4 min, and then pour into three greased and floured round cake pans. Cook layers for 17 min at 350, and then cool them completely after taking them out of the pans. My mother freezes them covered with parchment paper or aluminum foil just to make it easier when frosting time comes. To ensure doneness, use the toothpick clean test. Stick toothpick in middle of cooked cake, and if it comes out clean, the cake layer is done. For frosting, cream the cream cheese and butter together, then gradually add the confectioner’s sugar and beat until very smooth. Mix in the orange extract and coloring. Icing should have no lumps, and it should be very smooth. After cake layers have cooled completely, you can ice the cake, top, sides, and in between layers. Decorate with orange zest and orange peel, or a couple of orange slices. Refrigerate the cake for about 3 hours before serving it.
Strawberry Brownies
Note: These brownies are super strawberry and are primarily used around spring time in the Deep South for weddings, showers, birthday parties, and general get-togethers. They are a rich strawberry base with a tremendous glaze, which makes them even more tempting! Super easy!
1 box strawberry cake mix (Duncan Hines)
2 large eggs
One third cup oil
1 cup powdered sugar
1 -2 Tbsp. water or milk
Half tsp. vanilla extract
Preheat oven to 350 degrees. Line 9 in square baking pan with parchment (and spray with cooking spray). Mix strawberry cake mix, eggs, and oil with hand mixer until well combined. Spread batter evenly into pan. Bake for 15 minutes or until just set; be careful not to overcook. Allow brownies to cool for 10 minutes; lift carefully from pan using ends of parchment to lift. For the glaze, mix powdered sugar, water and extract until smooth. Add just enough water until thick but spreadable. Pour glaze over brownies, spreading to edges so that glaze will drip down sides. Allow brownies to cool and glaze to set before cutting into squares.
Dump Southern Peach Pound Cake
Note: This peach pound cake is a winner recipe. And you just dump the ingredients and mix. That’s it! And it may be used for any occasion. Everybody loves it, especially in Mississippi, Alabama and Georgia!
4 cups all-purpose flour, sifted once
3 cups sugar
2 cups butter (sweet cream, salted), softened
Half cup buttermilk
Half cup peach Schnapps
6 lg. eggs
2 tsp. vanilla
Two and one half cups diced fresh peaches
Preheat oven to 325. Grease and flour a tube/pound cake pan. In order listed add flour, sugar, butter, buttermilk, peach Schnapps, eggs and vanilla to the bowl of an electric mixer. Beat at low 1 min. Scrape sides. Mix another 2 min at med speed. Fold in peaches. Pour into tube pan and bake 1 hour 30 min. Test cake with a wooden pick for doneness. Serve warm over vanilla or peach ice cream.
Editor’s note:
Brock Wetherly Rogers is an educator, overseas traveler, musician, experienced southern food writer and a passionate student of the culinary and pastry arts. You may contact Brock at brockrogers1@gmail.com.
