A compilation of sixty-five of the greatest cake recipes from the South, plus plenty of baking tips, from the author of Southern Pies.

It’s time to relax on the porch swing and feast your eyes on some of the tastiest cakes you’ll ever sink your fork into. There are recipes here for everything from Brown Sugar Pound Cake and fluffy white coconut cakes layered with lemon curd or raspberry jam to the chocolatey goodness of Mississippi Mud Cake and the extravagant elegance of Lady Baltimore Cake. With cakes this delectable, it’s no wonder Southerners are so proud of their baking history. Jam cakes and jelly rolls; humble pear bread and peanut cake; cakes with one, two, three, and four layers; and even Eudora Welty’s bourbon-soaked white fruitcake—each moist and delicious forkful represents the welcome-to-the-South attitude of the sultry Southern states.

The Baking 101 section explains the basics, including buying the proper equipment, mixing the perfect batter, putting on the finishing touches (that means frosting, and lots of it!), and the how-to’s of storing your lovely cake so that the last slice tastes as delightful and moist as the first.

As you page through Southern Cakes, you’ll surely come across some old favorites as well as many new delectable treats, plus a generous helping of Southern hospitality in each and every slice.

Soft Cover

About the Author: Nancie McDermott is a North Carolina native, born in Burlington, raised in High Point, and educated at the University of North Carolina at Chapel Hill. She has written 13 cookbooks.

Nancie's first 10 cookbooks focus on Asian kitchens, Her three years as a Peace Corps volunteer in Thailand gave her a lifelong love for the cuisines, history and cultures of Asia, and she has spent the last twenty years cooking, reading, traveling, writing, and teaching about Asian food.

Since moving back home to North Carolina in 1999, she has written three more cookbooks which focus on recipes of the American South, the place she fell in love with cooking in her grandmother's dairy farm kitchen.

Now living with her family in Chapel Hill, NC, Nancie writes, researches, and teaches about both her beats, while serving as a contributing editor for Edible Piedmont magazine.