ROUSES_NovDec2021_Magazine-Pages-NEW

ARROW-CIRCLE-RIGHT Satsumas , a type of mandarin citrus, are grown all over the Gulf Coast.

PHOTO BY ROMNEY CARUSO

the buttermilk, beginning and ending with the dry ingredients. When the batter is well-blended, spoon it into the prepared Bundt pan. Bake for 1 hour or until a toothpick inserted near the center comes out clean. Combine all glaze ingredients in a small saucepan and bring to a boil over high heat. When mixture boils and sugar is dissolved, pour evenly over the hot cake. Cake can be left in the pan for several days before serving.

2 eggs, lightly beaten Zest (grated rind) of 1 lemon Zest (grated rind) of 2 satsumas 21 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda

2 tablespoons (1 ounce) red food coloring 1 teaspoon vanilla extract 1 teaspoon apple cider vinegar 1 tablespoon butter For the Icing: 12 ounces full-fat cream cheese, softened 12 tablespoons unsalted butter, softened 1½ teaspoons vanilla extract 3 cups confectioners’ sugar, sifted Pinch of salt, to taste HOW TO PREP: Preheat oven to 350°F. Grease three 8-inch round cake pans with butter or baking spray. Sift flour, sugar, baking soda, cocoa and salt into a mixing bowl. In another bowl, using a handheld mixer, or in a stand mixer fitted with a whisk or paddle attachment, beat eggs, oil, buttermilk, food coloring, vanilla and apple cider vinegar until combined. Add dry ingredients and beat until smooth, 1 to 2 minutes. Pour the batter into the three prepared pans.

1 teaspoon salt 1 cup buttermilk

For the Glaze: Juice of 2 large satsumas Juice of 1 lemon 1 cup granulated sugar 2 tablespoons rum

RED VELVET CAKE Makes 1 8-inch cake

HOW TO PREP: Preheat oven to 350°F. Grease a 10-inch tube pan or Bundt pan well. In a mixing bowl, beat butter until light. Add sugar and beat until the mixture is light and fluffy. Add eggs and zest of lemon and satsumas. Beat until the mixture is very light. In a medium mixing bowl, sift or mix together well the flour, baking powder, baking soda and salt. Add dry ingredients to the creamed mixture alternately with

WHAT YOU WILL NEED: For the Cake: 3 cups all-purpose flour 1½ cups granulated sugar 1 teaspoon baking soda 1 teaspoon cocoa powder 1 teaspoon salt 2 eggs 1½ cups vegetable or canola oil 1 cup buttermilk

24 ROUSES NOVEMBER | DECEMBER 2021