Sugar Rush love's celebrating seasons with the perfect dessert. This article from Southern Living has great choices for seasonal desserts.
For 2023, baking is at the top of our New Year’s resolutions. Not only does finishing a baking project come with a personal sense of accomplishment, but we think your family will get behind this monthly tradition as well. Think of this list as your baking bucket list to get you started. Drop off a seasonal cake to make your neighbor's day or volunteer to bring dessert to Mother's Day brunch this year. Expert home bakers and novices alike will love concocting these sweet treats that range from playful takes on classic Southern cakes to new recipes worth celebrating. With the variation of cake recipes on this list, you'll hone your decorating abilities and try something new. Celebrate the holidays with new cake traditions and make the sweetest memories with your family while baking. Whether you prefer cupcakes, cheesecake, luscious layers, or Bundts, there's a cake for every taste and skill level on this list. No matter the resolutions you leave undone, there's always, always, always cake. If you're ready to up your baking game, preheat the oven and pencil in these recipes—it's time to get started.
Let's look at July.
Key Lime Ice Box Cake
Nothing can be certain but death, taxes, and the fact that the South will be hot in July—too hot to turn on the oven, at least. And that's the beauty of the icebox cake. Not only will this cool, creamy, no-bake dessert hit the spot on a balmy summer day, but it can also be made ahead of time for the family Independence Day cookout (just add some red and blue berries!) or any seasonal celebration.
3/4 cup granulated sugar
1/4 cup cornstarch
1/8 teaspoon kosher salt
4 large egg yolks
2 cups half-and-half
3 tablespoons butter
2 tablespoons Key lime zest*
1/2 cup fresh Key lime juice*
45 graham cracker squares
1 cup whipping cream
1/4 cup powdered sugar
Whisk together first 3 ingredients in a heavy saucepan. Whisk together egg yolks and half-and-half in a bowl. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute; remove from heat. Whisk in butter and zest until butter melts. Gradually whisk in juice just until blended. Pour into a metal bowl, and place bowl on ice. Let stand, stirring occasionally, 8 to 10 minutes or until custard is cold and slightly thickened.
Meanwhile, line bottom and sides of an 8-inch square pan with plastic wrap, allowing 4 inches to extend over sides. Place 9 graham crackers, with sides touching, in a single layer in bottom of pan to form a large square. (Crackers will not completely cover bottom.)
Spoon about 3/4 cup cold custard over crackers; spread to edge of crackers. Repeat layers 3 times with crackers and remaining custard, ending with custard; top with remaining 9 crackers. Pull sides of plastic wrap tightly over cake; freeze in pan 8 hours.
Lift cake from pan, and place on a platter; discard plastic wrap. Cover loosely; let stand 1 hour.
Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread on top of cake.
*Regular (Persian) lime zest and juice may be substituted.
Time to enjoy! Try this recipe and let us know how it came out.