Recipes From Trisha Yearwood's Kitchen
The singer is cooking again on the Food Network — learn how to make her Key lime cake and hubby Garth Brooks' pasta salad.
Photography: Used with permission from Home Cooking with Trisha Yearwood, © 2010 by Trisha Yearwood. Published by Clarkson Potter.
“If you have ever met Miss Yearwood and talked to her about family traditions and meals then you will understand what I’m about to say. I can’t tell which one she enjoys more: cooking or singing!” That’s Garth Brooks talking about wife Trisha Yearwood, whose two family-oriented cookbooks — Georgia Cooking in an Oklahoma Kitchen (2008) and Home Cooking with Trisha Yearwood (2010) — became New York Times bestsellers. Last April the country music star took to the airwaves on the Food Network and found a huge audience with her country cooking show, Trisha’s Southern Kitchen.
Picked up for a second season, the show will air again October 20 through the end of the year. On Saturday mornings, you’ll once again find Yearwood preparing the comfort food that she enjoys sharing with family and friends.
Pick up the December issue of Cowboys & Indians to read a Q & A with Trisha. In the meantime, find one of her scrumptious recipes below — for Key lime cake. On the next page, there are instructions for a pasta salad that’s a favorite of Garth’s.
Key Lime Cake
Trisha: “We had a big birthday party for my daddy when he turned 70. 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 200 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.”
1 3-ounce package lime-flavored gelatin
1 1/3 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 degrees F. Grease and flour 3 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 TRISHA’S SISTER, BETH: “This is a very moist cake. It can also be baked in a 9-by-12-by-2-inch pan to be easily served in squares.”
FROM TRISHA’S MOTHER, GWEN: “This recipe comes from family friend Angela Spivey. She uses whichever variety of lime is available in the local grocery.”
(Reprinted with permission from Home Cooking with Trisha Yearwood, © 2010 by Trisha Yearwood. Published by Clarkson Potter.)