Anne Powers's Blog: Smoke From Small Fires - Posts Tagged "strawberry-cake"

Here's a "Foodie" analogy for "Smoke From Small Fires": It's like poisonous, tart, spinybarbed tidbits served on a bed of grits and southern mountain nostalgia! Yummy!


And "Smoke" made some Foodie Blogs! Go look!

Gather with ME by KnoxFoodie

And finally, the book refers to squares of Pearlie's famous strawberry cake. Here's the recipe!
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PEARLIE’S FRESH STRAWBERRY CAKE

For STRAWBERRY CAKE PREHEAT OVEN to 350 Degrees
• 1 cup fresh ripe strawberries, chopped up
• 1 tablespoon water
• 2 cups flour
• 1 1/2 cups (heapin’) of sugar
• 1 tablespoon bakin’ powder
• 1 teaspoon salt
• 1 stick softened unsalted butter
• 4 egg whites
• 1 cup milk
• 1 and 1/2 teaspoons vanilla extract
• A drop of red food coloring

STRAWBERRY BUTTER ICING
1 box confectioners sugar
1 stick butter
1 tsp vanilla
3 large ripe strawberries, mushed

Cake
1. Grease up two 8-inch round cake pans.
2. In a large saucepan, cook the strawberries, 2 tablespoons sugar, and water. Stir this and boil it down, and cool it.
3. Mix together the flour, 1 1/2 cups sugar, baking powder, and salt. Beat in the butter until the dough is crumbly.
4. Combine egg whites, milk, and vanilla with a whisk. Add about half of the mixture into the mixing bowl and beat it together. Add the remaining milk mixture and the cooked strawberry mixture. Add a few drops of red food coloring to make the cake pink.
5. Divide the batter between the two cake pans and bake 25-30 minutes or until the tops get brown and a toothpick stuck in the center comes out clean. Cool for 15 minutes then turn the cakes out on cooling racks. Cool before icing.

Icing
1. Blend icing ingredients in a large mixing bowl and frost the cake!