This cake is included in my book, Seasonal Recipes from the Garden. It’s a modified version of my grandmother Margie Hanes Smith’s recipe. I believe this recipe came to her from her mother, my great-grandmother Hanes, who used blackberry jam as a way to sweeten the cake. Back then sugar was scarce, so jam and sorghum molasses were often used as sweeteners.
This cake can be served with or without Ma Smith’s caramel sauce.
Poaching eggs can seem overwhelming, but if you follow a few simple steps, they’ll turn out perfectly! Place them on top of a bed of spinach with a light shallot dressing, and you have a beautiful, healthy meal for you and your guests.
I just love eggs any way I can get them. If you’re looking for something to do with those dyed Easter Eggs, I have the perfect recipe for you. This egg salad can be served as an appetizer or as a sandwich for a main course.
My good friend Vickie Newton shared this delightful recipe for preserving pears. It’s so simple, and the finished product lets the flavor of the pears truly shine. It’s absolutely divine over ice cream or other desserts.