Southern Plantation Cake Recipes
SOUTHERN HAM CORN CAKES
A great way to use the leftover Easter ham. These are wonderful with leftover yams, heated and mashed and dripping with butter; applesauce is a good accompaniment as well.
Provided by Barbara J. Morgan
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Ham
Time 20m
Yield 6
Number Of Ingredients 12
Steps:
- Combine ground ham, broccoli, onion, and beaten eggs in a large bowl. Mix with your hands for 1 full minute, or until eggs are evenly absorbed into meat.
- Sprinkle cornmeal, Asiago cheese, garlic, anise seed, basil, pepper, and salt over meat mixture and mix again with your hands until all ingredients are evenly distributed for 1 full minute.
- Heat oil in a large skillet over medium heat. Scoop about 3 ounces of ham mixture into your hands and form patties about 1/2-inch thick. Lay patties in the skillet and cook until browned, 3 to 5 minutes each side. Drain on paper towels. Repeat until all of the mixture has been used, then serve hot.
Nutrition Facts : Calories 312.9 calories, Carbohydrate 17.5 g, Cholesterol 143.3 mg, Fat 18.3 g, Fiber 3.4 g, Protein 20.6 g, SaturatedFat 6 g, Sodium 577.2 mg, Sugar 1.8 g
SOUTHERN PLANTATION CAKE
My mom used to make this cake for special Holidays and it is my husbands favorite cake. I am carrying on the tradition in her memory. It will always be mom's recipe.
Provided by Mirenda Vincent
Categories Cakes
Time 25m
Number Of Ingredients 7
Steps:
- 1. Mix cake mix, oil,eggs,and mandarin oranges with juice. Mix well and pour in round cake pans that have been lightly oiled and floured. For 2 layer bake 25 minutes on 350degrees for 3 layer 18-20 minutes. Cake is done when toothpick inserted comes out clean.
- 2. Icing: Add vanilla pudding,crushed pineapple w/juice and cool whip. Mix well and spread between layers and finish by covering cake. This cake has to be refrigerated and the longer it sits the better it gets. Happy eating!
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- Mrs Barwick’s Southern fruitcake recipe from Mississippi. Two pounds of raisins, two pounds of figs, one pound of shelled nuts, a half pound of citron, one cupful of jam, one cupful of molasses, one pint of sugar, one cupful of butter, ten eggs, one teaspoonful of soda in molasses, one teaspoonful each of cinnamon, spice and nutmeg.
- Mrs Hawkins’ Southern fruitcake recipe from Georgia. Twelve eggs, one pound of sugar, one pound of butter, one pound of flour, two pounds of seeded raisins, one and a half pounds of currants, one pound of citron.
- Mrs Howell’s Southern fruitcake recipe from Mississippi. One pound of raisins, a half pound of citron, one pound of currants, one teaspoonful of cloves, mace and cinnamon, wineglassful of brandy, two cupsful of brown sugar, a half cupful of molasses, a half cupful of buttermilk, two cupsful of butter, one teaspoonful of soda, four cupsful of flour, six eggs.
- Mrs Mackenzie’s Southern fruitcake recipe from Louisiana. One pound each of butter, brown sugar, and flour, one tablespoonful each of cinnamon, cloves and allspice, one teaspoonful each of vanilla and lemon, two coffee cupsful each of seeded raisins, currants, chopped figs and thinly-sliced citron, one coffee cupful each of molasses, chopped pecans and blanched almonds (chopped), one gill of cider, or black coffee, ten eggs, one-half teaspoonful of soda ; beat whites and yolks of eggs separately, cream butter and sugar ; add yolks and flour.
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