3 cups all-purpose  flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

2 cups sugar

3 eggs

1/2 cup buttermilk

1/2 cup of sour cream

4 tablespoons lemon juice

1 tsp. of fresh ginger, minced

Zest of 2 lemons ( about 2 tbsp.)

1 teaspoon of vanilla

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Instructions

Pre-heat oven to 325 degrees

1. Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest.

2. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray.

3. Bake for 70 to 80 minutes or until a knife inserted in the center of the cake comes out clean.  Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter. Spread  the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the lemon cream cheese frosting over the cake.

Lemon Glaze

1 1/2 cup powdered sugar

3 tablespoon lemon juice, at room temperature

1. Whisk the  powdered sugar and lemon juice together and mix until the glaze is smooth.

Lemon Cream Cheese Frosting

4 oz. of cream cheese, softened

1 tbsp. of lemon zest

1/4 cup of lemon juice

2 cups of powder sugar

1. Mix the all the ingredients together until smooth and creamy.

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Make sure that the fish is nice and clean before anything else, then set it to the side.

In a large bowl add the self-rising flour, cornmeal, and cajun seasoning. Mix well.

In a separate bowl beat the two eggs, then add in the hot sauce, and mix.

Next, add the fish into the bowl with the hot sauce & egg mixture.

Make sure that the fish is nicely coated with the wet mixture, then coat with the flour mixture.

Once all of the fish is coated, let it sit for about 5 minutes so that the cornmeal & flour mixture can stick well.

Heat the oil between 350 – 375 F.

Once the oil is nice and hot, carefully add the fish into the skillet or deep fryer, but do not overcrowd.

Fry the fish until golden brown, then remove from the oil, and set on a paper towel-lined plate or cookie sheet.

Let sit until it’s cool enough to eat.

Serve and Enjoy!

3 sticks 340g butter, room temperature

2 cups 400g granulated sugar

6 eggs room temperature

3 cups 300g cake flour

1 cup 250ml heavy whipping cream

1/2 tsp. Korintje cinnamon

2 inch piece of vanilla bean

1 cup 130g chopped pecans, toasted

Filling

1/4 cup 55g brown sugar
1 T. 15g Korintje cinnamon

Icing

3/4 cup 85g powdered sugar

1 T. 14g butter

1 inch piece of vanilla bean

4 T. 60ml heavy whipping cream

Glaze

3 T. 45g butter, unsalted

3/4 cup 165g brown sugar

3/4 cup 180ml heavy whipping cream

2 inch piece of vanilla bean

Pinch of salt

1 cup 130g chopped pecans, toasted

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####SIKI####

INSTRUCTIONS

Preheat oven to 325 degrees. Spray a bundt pan with Pam baking spray.

Cream 3 sticks of room temperature softened butter in your mixing bowl and begin adding the sugar in a gradual stream until the entire mixture becomes creamy.

Then add 6 room temperature eggs one at a time just until the yellow disappears.

Add 3 cups of sifted cake flour and 1 cup of heavy whipping cream alternatively starting and ending with the flour. Add vanilla seeds scraped from a 2 inch piece of vanilla bean along with 1/2 tsp. of Korintje cinnamon.

Then fold in 1 cup of toasted, chopped pecans. For the filling, mix 1/4 c. brown sugar and 1 T. Korintje cinnamon.

Pour half of the batter into prepared bundt pan and layer filling mixture on top of the batter. Pour remaining batter over the filling.

Bake in 325 degree oven for 1 hour and 15 minutes or until inserted toothpick come out clean. Cool in the pan for 15 minutes on wire rack then remove from the pan immediately to continue cooling.

While your cake is baking, make the icing and the glaze. For the icing, melt 1 T. butter and add 3/4 c. of powdered sugar, the vanilla seeds scraped from a 1 inch piece of vanilla bean and 4 T. of whipping cream.

Add more whipping cream if necessary to get that pourable consistency.

For the glaze, melt 3 T. of unsalted butter, add 3/4 c. brown sugar, 3/4 c. heavy whipping cream, vanilla seeds scraped from a 2 inch piece of vanilla bean, and a pinch of salt .

Bring to a boil while constantly stirring until it thickens for several minutes.

Remove from the heat and add 1 c. of toasted, chopped pecans.
Once the cake has cooled completely, pour the icing over it and then finish it with the caramel pecan glaze. Say Grace and enjoy!

source: www.saygraceblog.com