Free Home Cooking With Trisha Yearwood: Stories and Recipes to Share With Family and Friends by Trisha Yearwood

turned seventy. He was a pretty humble guy and was embarrassed that so much attention was being focused on him, but he ultimately loved visiting with all of his friends, some he hadn’t seen in a long time. Over two hundred friends and family signed the guest book that night; that’s a testament to the man. I think of him when I make this cake because we served it that night. I miss my daddy, but there are always things to remind me of how much fun we had as a family.
    SERVES 12
    Cake
    1 3-ounce package lime-flavored gelatin
    1⅓ cups granulated sugar
    2 cups sifted all-purpose flour
    ½ teaspoon salt
    1 teaspoon baking powder
    1 teaspoon baking soda
    5 large eggs, slightly beaten
    1½ cups vegetable oil
    ¾ cup orange juice
    1 tablespoon lemon juice
    ½ teaspoon vanilla extract
    ½ cup Key lime juice (from about 25 small Key limes or 4 large regular limes)
    ½ cup confectioners’ sugar
    Cream Cheese Icing
    ½ cup (1 stick) butter, room temperature
    1 8-ounce package cream cheese, room temperature
    1 1-pound box confectioners’ sugar
    Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans.
    In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks.
    While the layers are still hot, mix the lime juice and confectioners’ sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.
    Cream the butter and cream cheese. Beat in the confectioners’ sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake.
    The cream cheese icing is optional. This cake is beautiful and tastes great with just the glaze poured over it.
    Key limes can be hard to find. Substitute regular lime juice for Key lime juice without sacrificing flavor.
    FROM BETH: This is a very moist cake. It can also be baked in a 9 x 12 x 2-inch pan to be easily served in squares.

FROM GWEN: This recipe comes from family friend Angela Spivey. She uses whichever variety of lime is available in the local grocery.

cold-oven pound cake
    My dad’s aunt Marie had eight children to rear during the Great Depression. Starting a cake in a cold oven was just one way to save on fuel at a time when every penny counted. Times have changed, but I like to make this cake the way Great-Aunt Marie did, and try to imagine what it must have been like to be a mother to eight children. Maybe I’ll just preheat the oven!
    SERVES 15
    1 cup (2 sticks) butter, room temperature
    3 cups sugar
    6 large eggs, room temperature
    3 cups all-purpose flour, sifted
    1 cup heavy whipping cream
    1 teaspoon vanilla extract
    Do not preheat the oven. Grease and flour the bottom, sides, and tube of a 9-inch tube cake pan.
    Cream the butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition, but do not overbeat. Set the mixer on slow speed and stir in the flour and cream alternately, beginning and ending with the flour. Add the vanilla and stir well. Pour the batter into the prepared pan and put the cake in a cold oven. Set the oven temperature to 325°F. Begin timing now and bake the cake for 1 hour and 15 minutes. Test for doneness by inserting a toothpick in the center of the cake. The toothpick should be clean when it is removed. Cool in the pan for 30 minutes, then turn out onto a rack to continue cooling.

    Great-Aunt Marie Yearwood Bruce, my grandaddy Bo’s sister, in her cucumber patch.

old-fashioned strawberry shortcake
    I’m a fan of salt and sweet mixed together. My grandmother Lizzie Paulk often used biscuits in