Light and Fruity Desserts Washington DC

Winter is over, and it’s time to pull out those spring recipes. Toni McCue of Springfield shares two of her favorite seasonal cakes.

Rosalyn Carter’s Strawberry Cake

1 package yellow or white cake mix
1 (3-ounce) package strawberry gelatin
3/4 cup vegetable oil
1 cup chopped pecans
4 eggs
2 tablespoons flour
1 (10-ounce) package frozen sweetened strawberries, thawed and drained
1/2 pint heavy cream plus 1 tablespoon sugar, whipped (or 1 container whipped topping, thawed)
Fresh strawberries, washed and sliced

Preheat oven to 350 degrees. Grease 10-inch angel food cake pan.

Combine cake mix, strawberry gelatin, vegetable oil, nuts, eggs, flour and strawberries in a large bowl. Beat at medium-high speed for 3 minutes or until well-blended.

Pour into prepared pan and bake 55-65 minutes or until done.

Cool 10 minutes on wire rack. Turn out to cool completely. Fill the hole in the center of the cake with sliced fresh strawberries, mounding them high. Frost top of the cake with prepared whipped cream. Refrigerate if not serving immediately.

Makes 8-12 servings.

Lemon Texas Cake

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
2 eggs, lightly beaten
1/2 cup sour cream
11/4 cups plus 2 tablespoons butter, divided
3/4 cup plus 2 tablespoons water
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice (not the bottled stuff)
1 tablespoon lemon extract
1/4 cup plus 2 teaspoons whole milk
1 teaspoon lemon extract
3 cups sifted powdered sugar

Combine first six ingredients in a large mixing bowl. Beat at medium speed with electric mixer until blended.

Combine 1 cup butter and next four ingredients in medium saucepan; bring to a boil. Add to flour mixture, stirring well. Pour into greased and floured 15-by-10-by-1-inch jellyroll pan.

Bake at 350 degrees for 18-20 minutes or until wooden pick inserted in center comes out clean. Be careful not to overbake. Cool in pan on wire rack 20 minutes.

Combine remaining 1/4 cup plus 2 tablespoons butter, milk and 1 teaspoon lemon extract in saucepan; bring to a boil. Remove from heat. Gradually add sifted powdered sugar, stirring until mixture is spreading consistency. Spread frosting on top of cake. Let cool completely in pan on wire rack.

Garnish each serving of cake with a sprig of fresh mint and a small piece of lemon peel.

Makes 24 servings.

* We’re looking for sangria recipes. If you have some good ones, please send to the Trading Post.

The Trading Post runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, or e-mail food@sj-r.com. Please include your name, city and daytime phone number.