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Cottage Strawberry Cake…

Cottage Strawberry Cake… http://www.camelliascottage.com

There may be no Spring layer cake that’s as welcome as Cottage Strawberry Cake. I’ll admit my skills as a cake decorator are few- yet decorating this cake with fresh strawberries makes it look so appealing and beautiful! I sort of went overboard and pulled some wild and domesticated strawberry leaves and runners (washed well mind you! Then kept them fresh in damp paper towels until time to decorate the Cottage Strawberry Cake.

Whole strawberries may be served alongside the slices and provide a welcome tang to the sweet cream cheese frosting. Not being a proficient Cake baker either, with few exceptions. I used a name brand good quality cake mix and enriched it with milk, melted butter, pure vanilla extract and an extra egg to make a denser more flavorful cake.

I think anytime you use a boxed cake mix of any kind, it’s a good idea to enrich it and also to make homemade frosting! This frosting has fresh strawberries in it- which changes the texture a bit- the recipe has a few suggestions if you prefer the smoother texture. Here’s how you make Cottage Strawberry Cake–

Cottage Strawberry Cake

A beautiful 2 layer cake with cream cheese icing and sugared strawberries. Impressive showing for Spring- especially if fresh strawberries and if you can find wild strawberry leaves and stems! 

  • 1 Box Duncan Hines Strawberry Cake Mix (* made according to our swap outs)
  • 3/4 Cup Whole Milk (reduced by 1 Teaspoon)
  • 7 Tablespoons Melted and cooled Butter (Plus more unmelted butter for pans)
  • 3-4 Large Eggs
  • 1 Teaspoon Pure Vanilla Extract

Strawberry Cream Cheese Frosting

  • 1 Cup Fresh Strawberries- hulled and chopped (Sprinkle sugar over berries and cover)
  • 12 Ounces Cream Cheese (Room temperature )
  • 2 Sticks Butter (Room Temperature )
  • 1 Teaspoon Pure Vanilla Extract
  • 1-1 1/4 Pound Powdered Sugar (Sifted)
  • 1 Quart Fresh Strawberries- whole for decorating the cake

  1. For Cake- prepare 2 – 8 inch cake pans: grease with butter, then flour lightly. ( Lining pans with parchment paper rounds is also a good idea) Preheat oven to 350 degrees. (If using dark coated pans- reduce oven temp to 325 degrees) Blend cake mix, milk, melted and cooled butter and 4 eggs(3 eggs unless you want a denser cake)  in a large bowl until moistened. Add vanilla extract. Blend well.  (Do not mix according to box Directions!) Divide the batter equally between prepared pans. Bake cake layers on center oven rack for 26-30;minutes or until toothpick inserted into center comes out clean. (Check after 25 minutes) Cool layers in pans on a rack for 15 minutes! Turn out of pans and cool completely – this is important! 

  2. For Frosting- In a deep bowl or your stand mixer bowl fitted with paddle attachment- not whisk! Blend together cream cheese, butter and vanilla extract. Add powdered sugar until thick consistency. Drain Room Temperature! sugared strawberries very very well. Fold into frosting. * Frosting may change texture when strawberries are added, you may add more powdered sugar if needed. Chill frosting until slightly firm before frosting cake layers. decorate with whole strawberries and greenery- if you don’t have wild strawberry leaves, mint leaves work well. Chill cake before serving. 8-10 slices. 

Feel free to add a few drops of red food coloring to Frosting, though strawberries should add the color you want. If concerned about the texture of the frosting, you may substitute up to 1/2 cup of strawberry jam. 

 

Our Cottage Strawberry Cake reminds me of a sweet and dear friend every time I make it, and isn’t that what any dish we make supposed to do? Good memories of sweet folks we’ve known and loved is the best reason I can think of to bake or cook anything! Hope you’re enjoying this Spring weather and dreaming of all the good things ahead…

Love y’all, Camellia

* All photographs are obviously mine.

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Camellia’s Roulage…

D894872E-91AB-4372-BA0E-FD462A1AE946My first serving of Roulage was at a tiny tea room where ladies met for elegant brunch, where mother-daughter luncheons or bridesmaids’ met the day before a wedding to dine with the bride and her female family members. This beloved place was down a cobbled lane on Southside, a place aptly named Cobb’s Lane. When I was a mere teenager, yet I believed I had never tasted any dessert that was more decadent. A deep rich chocolate roll around a cloud of whipped cream. Yes, there were other dishes we enjoyed there, a beautiful salad plate, a chicken imperial, if not in name- regal in taste, though as someone recently recalled- ‘We went to Cobb’s Lane for the roulage.’ And we did.

The Roulage recipe I have is old, it has no attribution, yet I’ve always been told it was the famous Cobb’s Lane Roulage. And while I’ve updated the technique, the ingredients are essentially the same.  Eggs separately beaten, confectioners sugar, a few tablespoons of cocoa- no flour no butter- poured into a squeaky clean and dry jelly roll pan. Filled and rolled with lightly sweetened whipped cream – the presentation is always impressive even if the cocoa is uneven when dusted or whether the roll cracks a bit. It’s imperfections are just part of a fresh made Roulage.0D5D4885-50C6-4B54-BEEB-4E6A403203C1

The French call the method a roulade, other cultures call it a Swiss Roll. Some have been redundant in calling this version- a chocolate roulage- in the the South, the essence of a Roulage is that it’s a chocolate roll. I suppose I thought of roulage as a jelly roll, but it’s not exactly a simple sponge cake, since the batter does contain egg yolks, but no flour- though the baker does indeed use her jelly roll pan. There are those who’ve tried to improve the unimproveable by adding Bourbon or Grand Mariner to the whipped cream, or by setting a slice of Roulage in a pool of raspberry sauce- still, the classic is best. To be honest, I don’t make Roulage often enough. Or at least that’s what I think every time I make it. Still. When I make a roulage, it takes me back to a tiny, elegant, hidden-away place, called Cobb’s Lane. BD24B08F-2F33-4DA2-B9EA-615C94A40DD9

Here’s how Camellia’s Roulage is made….

Camellia’s Roulage

The classic dark chocolate roulage, is a light flourless sponge cake filled with whipped cream and rolled, then dusted with cocoa powder. 

  • 5 Large Egg Yolks
  • 1 Cup Confectioners Sugar (Sifted)
  • 3 Tbs Dutch Processed Cocoa (Plus more for dusting)
  • 5 Large Egg Whites (Stiffly Beaten)
  • 1/2 Pint Heavy Cream (Whipped and chilled)

  1. Preheat oven to 325 degrees. With the whisk attachment, stiffly beat 5 large egg whites and set aside. In another mixing bowl Beat 5 egg yolks until pale yellow. Add 1 cup confectioners sugar. Blend in 3 Tbs of Dutch Cocoa until blended well. Fold in gently, the stiffly beaten eggs whites. Smooth mixture lightly into an untreated 9×13 jelly roll pan. Bake at 325 degrees for 12-15 minutes making sure mixture springs back lightly to the touch. During bake time, dampen a kitchen towel *Or you may use a silicone baking mat, which is what I have used with very good results. Put 3-6 Tablespoons Dutch Cocoa in a small bowl with a small sieve. Sift cocoa over a large piece of parchment paper.  When roll is baked, turn out onto silicone damp towel immediately. (You may  need to quickly loosen lightly before turning out) Trim edges of roll, then roll in damp towel – while still hot. Cool , while covered with an additional kitchen towel. ( Note: I have had excellent results turning the Roulage base in a silicone baking mat, instead of the damp towel, then wrapping the mat in a damp towel. When cool, remove the towel covering the  roll and unroll  on a cocoa covered parchment which coats the outside of roll. Spread whipped cream over surface, then roll. Place roll on waxed paper, cover. Cover this in plastic wrap securely and chill. With a serrated knife, slice roulage and serve on dessert plates, garnished with berries. ( Roulage may be frozen,if not serving right away. Serves 6 beautifully.  

You will need a 9×14 jelly roll pan with a 1 inch rim or a similar size baking pan with rim.  The pan must be squeaky clean and undressed to accept the batter.

A silicone baking mat or a dampened flour sack kitchen towel must be used to roll the roulade for cooling. A good grade of parchment paper or a second dry silicone mat or flour sack towel  covered with sifted cocoa must be ready to unroll the  Roulage, before filling with slightly sweetened whipped cream( you will need 2 approximately 2 cups of whipped cream- please do not use non-dairy whipped topping!

Very old recipes call for the dampened flour sack towel, I used silicone baking mats to roll and cool- with excellent results. 

Roulage is best served fresh rolled, chilled and cut, however it may also be made a day ahead, placed infilled with whipped creamin freezer. The roulade must allowed to thaw  completely to unroll. Fill with whipped cream, roll gently. Slice and place carefully on dessert plates. 

 

It does take a bit of self confidence to make a Roulage, just remember that the imperfections of a Roulage, only add to its beauty. For really, it’s a dessert that shouldn’t-couldn’t-wouldn’t want to be mass produced perfection. Here’s hoping that some time, you’ll challenge yourself to make a Roulage.

Love y’all, Camellia

*All photographs are obviously mine.

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‘Can’t tell a lie’ Cherry Crumble

63D8CAAD-C974-410C-B96E-2B2852568EE4When I was in grammar school, George Washington’s birthday was apparently an opportunity to teach students about our very first president, to have us do a coloring sheet of Washington’s profile or standing beside a cherry tree with an axe in his hand and to teach a basic value- truth telling.

The way the story went… as a young man, George chopped down a cherry tree on his home property. Some teachers embellished it by saying how valuable the cherry tree was or that Washington had been told not to cut down this particular tree and in show of strength and prowess with an axe or as an act of rebellion, young George chopped down the cherry tree. I’m not sure exactly how the story goes, but I imagine the whole country became fond of cherry pies because of this famous legend.

Allow me to digress here… I went to grammar school after oil lanterns and quill pens went out of style- the electric light bulb had been in use for decades by then… and we had heroes like Superman- who leaped tall buildings in a single bound and lo and behold-here he comes to save the day … Superman even hopped through windows in a swirling cape, tights and a rigged up superhero outfit as the announcer proclaimed that Superman was for ‘Truth, Justice and the American Way’. A holdover no doubt from patriotic reels during World War II.  I miss those old black and white yet colorful TV shows!

Anyway, Truth was taught as a value though the retelling of George Washington’s youth– for when the harsh question was asked- ‘Who chopped down the cherry tree?’ George didn’t shift blame…he boldly said, ‘I cannot tell a lie, it was I who chopped down the cherry tree.’ Now, lest you think we as a nation were the only ones profoundly affected by the tale of George and the cherry tree- the nation of Japan, donated cherry trees that surround the Tidal Basin right in the midst of our capitol city- also named Washington! A celebration which is well attended every year- the Cherry Blossom Festival.

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So! Recently I concocted a humble cherry crumble and had to name it-  ‘Can’t tell a lie’ simply because… the cherry crumble was a failure on my part. I was trying to recreate my grandmother’s beloved recipe for Apricot Casserole by substituting sweet cherries! The failure was due to the fact that I didn’t calculate how many cherries would be needed and it just didn’t come out as I hoped it would. Still. I liked the flavor and the texture. And! Here it came to save the day! An heroic crunchy dessert topper for Sunday Dinner. I thought I would save this recipe for President’s Day weekend after we’ve all had lots of Valentine’s chocolate and need to get back to simple honest food. So here’s how you make Camellia’s Can’t tell a lie’ Cherry Crumble:

‘Can’t Tell a Lie’ Cherry Crumble

To honor Our first President, George Washington- According to legend, as a young man, Washington cut down a valuable Cherry Tree. Rather than allow someone else to shoulder the blame- The young George uttered the famous line ‘I cannot tell a lie.’ This cherry crumble is a particularly good topping for ice cream. 

  • 1 Stick Butter (Melted)
  • 2 Sleeves Ritz Party Crackers (Crushed roughly)
  • 2 14 ounce cans Sweet Cherries (Reserve liquid from 1 can)
  • 1/2 Teaspoon Pure Almond Extract
  • 1 1/2 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Nutmeg (Freshly grated)
  • 3/4 Cup Granulated Sugar (Plus 1/2 cup sugar for reserved cherry liquid)
  • 3/4 Cup Brown Sugar (Packed )
  • 3/4 Cup Sliced Almonds

  1. Preheat oven to 350 degrees. Melt one stick of butter. In a small saucepan, add 3/4 cup reserved liquid from cherries and add 1/2 cup sugar and boil gently to make a simple syrup. Add almond extract to this mixture. While syrup is cooling- add drained cherries.  Crush party crackers roughly, add spices and sugars, then pour melted stick of butter over the  crumbs. In a buttered deep dish pie pan or 9×9 baking dish, press one half of buttered cracker crumb mixture. Layer cherries and syrup over the crumbs. Top this with the rest of the crumb mixture and top with sliced almonds. Bake at 350 degrees for 25-30 minutes until golden. Allow to cool.  Cherry Crumble is delicious over ice cream. 

If desired, more butter may be dotted over top of crumb and almond mixture before baking. Cherry crumble is a quick and delicious dessert any time of year! 

Full disclosure, with the leftover crumble, I decided to try making an ice cream dessert with some of the crumble on the bottom of a loaf pan, vanilla ice cream layered on top, then added more sweet cherries and to finish, topped it with more of the cherry crumble. The sweet cherries may freeze, so if you decide to do this variation, here’s my suggestion: Slice the ice cream dessert ahead of time- to allow the cherries to thaw out a bit! Or.. omit the sweet cherries and save them as a topper! I can’t tell a lie about this- if I make it again, I’ll probably make the ice cream cake and add the sweet cherries as a garnish but- oh my! it did make a pretty dessert!

I hope y’all are having a restful enjoyable President’s Day weekend. I also hope they’re still handing out coloring sheets and teaching about ‘Honest’Abraham Lincoln and ‘Cant tell a lie’ George Washington in schools- I personally colored his hair light brown with reddish streaks instead of the all white styled wig we see in his portraits. Oh me! I hope we won’t forget to tell the stories and be thankful for this nation and our historic heroes!

Love y’all, Camellia

  • *All photographs are obviously mine.
  • *We’re still working on and updating this site, thank you for your long suffering patience! Just blame it on the tech challenged blogger!
  • *Soon, I’ll be posting that famous Apricot Casserole so you can try it or save it, with our new features- the WPRecipe Makerand the shopping app from Chicory.
  • *While this site is being updated, I hope you will follow us on Instagram- @brendawyatt7769 or click the icon link on this page…we’re posting something almost everyday over there!  And… any advertising you see on this page does not necessarily represent the views of Camellia’s Cottage!
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Camellias,Chocolate and Love…

If there’s one thing about February that always delights me- it’s that camellias are in bloom, chocolate is on the menu or in a heart shaped box and love seems to be in the crisp cool air. This year, the red camellias are showing out, a bumper crop of ruffled blooms, and this tickles me because they’ve taken their own sweet time about getting to a point of consistent blooms- the shrub was chosen for it’s double ruffled petite blossoms- in honor of my mother in law- who I loved with all of my heart- who was petite, beautiful and …well, it just seemed fitting to plant a camellia to honor her life with our state flower, the Camellia.

Valentine’s seems to be an oddly conflicting  holiday. Oh yes, it’s supposed to be all about flowers and chocolate and romance, yet it’s often a disappointing holiday, even with all of the gift ideas, hearts and beautiful sentimental cards- disappointment often stands in the shadows. Still. Love itself comes in many forms- romantic love, yet also love of family, love of friends and yes, love of place. Other than my own home- there is possibly no place on this earth that I love more than a beautiful historic hotel in Point Clear, Alabama which combines all kinds of love… camellias bloom profusely and a certain form of chocolate stole my heart many years ago.

The Grand Hotel is her name. Close by is Mobile Bay and  a quaint town called Fairhope; just down the road is a beautiful small town named Magnolia Springs…now if fair hope, beautiful sunsets, camellias, magnolias and a grand old lady doesn’t give you a clear point of view… I don’t know what possibly could. The pace is slower, Afternoon Tea is served every afternoon, the grounds are filled with huge live oaks that have long gray beards of Spanish moss- under their spreading branches- camellias, azaleas and all manner of distinctly southern plants bloom in profusion around a mossy lagoon. I have visited there during every season of the year, yet February is the time of year I’ve probably enjoyed most- in the lower coastal south- it might get chilly but never so cold as to discourage the camellias or the guests. I’ve been there in formal dress several times in February- it seemed to me, the most glamorous place anyone could be!

Yet, my best memories of the Grand, are of the ones when my children were young and truly learned the exquisite art of dining and dressing for the occasion at a champagne brunch with live music playing softly- tunes like ‘Stars fell on Alabama’ or the more lively- ‘The Alabama Jubilee’. And if there is ever a place on earth for ‘jubilee’ it’s on the shores of Mobile Bay where that amazing phenomenon happens when it’s least expected!

The first time I ever tasted- Flourless Chocolate Cake was at the Grand Hotel, and I recall thinking- ‘What an elegant dessert! Surely, someone could have come up with a more decadent name!’ Somehow, over the years- I was given their recipe for this decadent chocolate dessert. For years, I’ve thought I couldn’t recreate it- and the truth is? Without the backdrop of the Grand Hotel it would no doubt ever taste the same. So! I took the recipe and tweaked it to make the recipe my own – and while our camellia’s are blooming their fool heads off? I decide to try my hand at making it and decorating it with those festive red blooms! So, it was only  appropriate to name it- Camellia’s Flourless Dark Chocolate Cake. It’s way easier to make it than I’d ever have thought- and decorated with red camellias grown right here at the cottage- it was downright gorgeous and…well, it took me back… Here’s how you make it-

Camellia’s Flourless Dark Chocolate Cake…

A dense rich dark chocolate cake, made with baking chocolate and cocoa, a mere 1 cup of sugar, no flour at all, and- to deepen the flavor- espresso powder is added. A small slice garnished with whipped cream is an elegant dessert. 

  • 2 Sticks Butter (Cut in pieces- plus more for pan)
  • 1/4 Cup Unsweetened Cocoa Powder (More for dusting pan)
  • 2 Teaspoons Instant espresso or coffee granules
  • 1/4 Cup Heavy Cream
  • 8 Ounces Unsweetened Baking Chocolate (Chopped )
  • 5 Large Eggs
  • 1 Cup Granular Sugar
  • 1/4 Cup Powdered Sugar (As needed for dusting)
  • Whipped Cream
  • Fresh Mint Leaf, Berries or flowers (For garnish)

  1. Preheat oven to 350 degrees. Prepare 9 inch springform pan (or a 9 inch cake pan lined completely with parchment paper) Butter pan and dust with cocoa powder. Set aside. In a heavy medium saucepan, melt butter on medium low heat, add baking chocolate pieces and carefully stir until melted. In a medium mixing bowl, whisk together large eggs, add granulated sugar, espresso powder and cocoa powder until fully combined. Carefully incorporate melted chocolate and butter until th batter is blended well. Pour batter into prepared pan lightly smooth batter. Bake at 350 degrees on center rack until puffed and set, approximately 35 minutes. Allow cake to cool for a full hour in the pan. If needed run a knife around sides of pan (if a baking pan is used, lift out of pan and fold down parchment ) unmold cake on serving platter. (Cake may be wrapped well after cooling and stored for up to 2 days before serving.) When ready to serve, dust with powdered sugar, add whipped cream and  garnish as desired. This is a very rich dense cake, small slices are preferable. 12-16 slices. 

And while we’re talking Camellias, Chocolate and Love… here’s a few ideas to make Valentine’s special:

  • Give or plant a camellia shrub, a special rose even a gardenia to honor a loved one or to beautify your landscape.
  • Bake a special dessert, cookies or a cake to give to friends and loved ones.
  • And, since the Grand Hotel has a spa that has been named one of the best in the country- why not make Spa Water for yourself and loved ones- decorated with rose petals?
  • Or give a spa certificate to a loved one, a friend or even treat yourself to a manicure or pedicure? Maybe find some seasonal flowers (like Camellias) and give a bouquet?

I know. I know. We tend to think of Valentine’s Day as just for couples in love…. I’ve come to believe- love, the sweetest kind is love that’s spread around a bit… so my best idea this year- Determine in the next few days to find folks who could use a hug or a bit of extra love and care- make a card, send a goofy text, write a note, give a call or just visit for a while? Sometimes the best thing of all is to say-

. Love y’all, Camellia

*All photographs are obviously mine. *The photograph of that gorgeous sunset was taken by me at the Marriott Grand Hotel several years ago- I’ve been reassured the sunsets are still glorious! *Choose flowers to decorate food or water that are organically grown or that you know the source. *The dark chocolate flourless cake can be made ahead two days before it’s served- so you’ll have plenty of time to make it this week!

Health and Beauty tip: Tea Tree Oil is an amazing oil for skin treatments and comes from the same family as the Camellia. And did you know? Dark Chocolate has been known to soothe a cough more readily than hot tea or chicken soup? Of course, that a bite of dark chocolate that slowly melts in your mouth! And, if the weather permits at all- the best health advice I can give you this week- is to try to spend 15-20 minutes outside everyday- it lifts the spirits and fresh air is a total body treatment!

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‘Where the Sugarcane Grows’ Gingerbread…

The Gulf Coast states from Florida on over to Louisiana is where the sugarcane grows; you’re in cane syrup and molasses country. Sugarcane is responsible for the famous Southern Sweet Tooth, and most folks think the old fashioned molasses pie was responsible for what we know today as Pecan Pie- and where would be without that? Sugarcane is the number one cash crop in Louisiana, molasses is made by milling sugarcane and sugar beets together, it takes an astounding one ton of sugarcane to make just five gallons of molasses! So… what does that have to do with this gingerbread – well… this adaptation of an old gingerbread recipe calls for one full cup of molasses! And it’s full of spices like cinnamon, ginger, nutmeg, cloves, black pepper along with coffee and cocoa- we southerners have always loved our spices! Then, for good measure- this one also uses the zest of several oranges and at least half a jar of orange marmalade and who would argue that southern states like Florida produce bumper crops of citrus! When I was tweaking this recipe- I recalled how my grandmother wouldn’t let a grain of sugar near her cornbread but occasionally she would butter me a slice straight from the oven and say- ‘Put some of that marmalade on it!’ And oh..  it was so good! I don’t recall eating gingerbread very often- mainly it would be a wintertime cake topped with a lemon curd… any citrus does seem to brighten up a winter day! And… while I was at it? Why not make a cream cheese frosting- the classic for Carrot Cake- another wintertime favorite!

So! that’s how ‘Where the Sugarcane Grows’ Gingerbread came about! Now, you don’t even have to put frosting on it- it’s good with orange marmalade or on it’s own. And since molasses is nutrient rich- and the spices tend to settle a queasy stomach- you might even get away with calling it health food…It’s a dense rich cake filled with enough spices to make the whole house smell wonderful, maybe seem a bit warmer and have a little something sweet on hand! Here’s how you make it: 

 

‘Where the Sugarcane Grows’ Gingerbread

A moist spicy gingerbread, glazed with orange marmalade while warm then topped with cream cheese icing.

  • 1/2 cup granulated sugar
  • 1/2 cup butter
  • 1 cup molasses (thick and dark)
  • 2 1/2 cups all purpose flour
  • 2 Tablespoons dark cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon nutmeg (freshly grated preferred)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground ginger
  • 2 eggs large (lightly beaten)
  • 1 teaspoon pure vanilla extract
  • 1 cup hot strong coffee
  • 1 teaspoon orange zest (or the zest of one small orange)
  • 6 oz. orange marmalade

Cream Cheese Icing

  • 1 stick butter (softened)
  • 1 8 ounce package cream cheese (softened)
  • 1 teaspoon pure vanilla extract
  • 1 one pound package of confectioner’s sugar (sifted)
  1. Preheat oven to 350 degrees. Cream sugar and butter until light and fluffy. Add molasses mix well. Add eggs, mixing well, then add vanilla extract. Sift flour, salt, cocoa, baking soda and spices together. Add dry ingredients- in 3-4 portions mixing well. Add hot coffee and orange zest to mix. Mix thoroughly but do not overmix ingredients. 
  2.  Put mixture into a 9×9 well greased baking dish, bake 30- 40 minutes, or until center is still slightly moist. (If you prefer to make a gingerbread loaf, add an extra large egg; butter and line a loaf pan with parchment paper. Bake at 350 degrees for up to one hour.)  Remove gingerbread from oven, allow to cool slightly then glaze with 3/4 cup of orange marmalade being generous. When the gingerbread has cooled- frost with Cream Cheese Icing.  

For Cream Cheese Icing

  1. In a mixer cream softened butter and cream cheese, add vanilla extract. Then mix in confectioner’s sugar one cup at a time until thoroughly mixed and fluffy. Ice glazed Gingerbread. * May decorate with thin strips of orange zest. Chill iced gingerbread for 15 minutes before slicing.

Gingerbread often dries out quickly, the glaze and icing help keep it moist. After the initial chilling, any leftover gingerbread should be wrapped with plastic wrap and covered. Makes 9-12 servings. This is a very spicy gingerbread that I think you will enjoy.

Next time you feel like you need a bit of spice in your life – I hope you’ll try… ‘Where the Sugarcane Grows’ Gingerbread.  And as always…

Love y’all, Camellia

* If you want to make a loaf cake- add an extra egg and an extra 20 minutes more bake time, just don’t peek while it’s baking or it will fall! Or, if you prefer more of a bar cookie- pour the batter in a 10x 15 inch sheet pan- seriously reducing the bake time… just until the center is almost set. Cut in cute shapes or squares… oh just do whatever you want to!

*All photographs are mine.