Spring Blossoms

Thursday, March 13, 2008

Cran-Orange Coconut Cake


TIME: Prep: 30 min. Bake: 50 min. + cooling

Ingredients:
1/2 cup dried cranberries
1/4 cup orange juice
1/2 cup chopped pecans
2 tablespoons grated orange peel
2 tablespoons brown sugar
3/4 cup butter or margarine, softened
1 cup sugar
4 eggs
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup plus 2 tablespoons sour cream
1-1/2 cups flaked coconut
Confectioners' sugar
Directions:
In a small saucepan, combine cranberries and orange juice. Cook over medium-high heat for 2-3 minutes or until juice is absorbed. Remove from the heat. When cool enough to handle, finely chop cranberries. Place in a bowl; add pecans, orange peel and brown sugar. Set aside.
In a large mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the dry ingredients; add to creamed mixture alternately with sour cream, beating just until smooth. Fold in coconut.
Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Spoon half of the cranberry mixture over batter. Repeat layers. Carefully spread remaining batter over cranberry mixture.
Bake at 325° for 50-60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 12-16 servings.
nge Coconut CakeCran-Orange Coconut Cake

Taste of Home

Fried Green Tomatoes


1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste


Preparation
Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.

Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

Yield
Makes 4 to 6 servings

Southern Living, JULY 2003

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