Southern Nation

08/25/2025

Apple fritters

08/19/2025

MINI PUMPKIN BUNDT CAKES

Cake:
1 cup canola or vegetable oil
1 (15 ounce) can of puréed pumpkin (not pumpkin pie filling)
2 cups granulated sugar
4 large eggs
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon table salt
1 teaspoon cloves
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger (powdered, not fresh)
1/4 teaspoon ground nutmeg

DIRECTIONS:

Cake:
Whisk together oil, sugar, pumpkin, and eggs until smooth. Add the dry ingredients and mix until just combined and no lumps of flour remain.

Spray the mini bundt pan liberally with Baker’s Joy (or baking spray and dusted with flour). Fill each bundt just under 2/3 full with batter. Bake at 350 F until cooked through and a toothpick inserted in the center comes out clean. This batch took 15 minutes to bake, but adjust the cooking time if your bundt pan is smaller or larger than the pan I used.

Let the cakes cool in their pan for 5 minutes. If any of the cakes have domed up over the bundt cavity, use a serrated knife to gently shave off the top of the dome off (see pictures above). This will enable the bundt cakes to sit flat on a platter. Let cool completely and decorate with sugar and cinnamon or a glaze.

08/15/2025

I’m loving our new man in the moon door hanger.

08/15/2025

Oatmeal raisin cookies! They make great ice cream sandwiches.

08/06/2025

Chocolate pound cake with a chocolate cream cheese icing.

08/05/2025

Cheese cloth and glue.. and go..

08/05/2025

I know it’s early but check these out

08/05/2025

Homemade everything bagel seasoning

08/03/2025

It’s pumpkin Sunday!! We are so ready for back to school and fall weather. Happy Sunday!!

08/03/2025

Loaded bbq potato! If you’ve never tried one you should!!

08/02/2025

Working on some Halloween decor. Tell me what your favorite fall treat is?

05/13/2025