Going to Alabama: Football and Good Food

Although I’m a native Atlantan, my Alabama roots are deep. Mother was born in Sulphur Springs, blessed with a breathtaking eastern view of Lookout Mountain. I located my Great-grandfather’s grave in Montgomery near the grave of Hank Williams.

Alabama this time of year means college football and good food. For Georgia football fans headed to Tuscaloosa for the BIG Game, tailgating will be difficult. Why not dine at the Bright Star in Bessemer which I found to be one of the very best in Alabama and for that matter, the Deep South?

Although Bessemer is inland, the Bright Star’s menu is loaded with fresh seafood dishes, particularly Snapper, Oysters and Shrimp. Steaks, Prime Rib and Chicken dishes along with fresh vegetables reflect the Greek heritage of the founders and current owners. The Bar is classic “old school,”with stools, old mahogany, mirrors, and special touches of nostalgia.

Since 2016, Alabama has an official state cake. Lane Cake, named in honor of its 1898 creator Mrs. Emma Lane of Clayton, Alabama. Harper Lee mentions Lane Cake a few times in To Kill a Mockingbird, and President Jimmy Carter, in his memoir Christmas in Plains, describes his father’s baking skills at Christmas when he made Lane Cake containing a “strong dose of Bourbon.”

This recipe is courtesy of esteemed Chef Linda Rogers Gillette, which she credits her Alabama grandmother, Irene Murray Rogers

Mama Irene’s Lane Cake

Cake:

2 cups sugar

1/2 pound butter

1 1/3 cups whole milk

3 teaspoons baking powder

3 1/2 cups cake flour

7 egg whites, stiffly beaten

1 teaspoon vanilla flavoring

Preheat the oven to 325 degrees. Prepare 3 (8-inch) cake pans by lining the bottoms and side of the pans by buttering or greasing. Cream butter and sugar until fluffy. Sift all dry ingredients. Add dry ingredients alternating with the milk. Add flavoring and beaten egg whites. (I add the egg whites into the mixer on low speed. I finish the folding with a spatula, by hand). Divide batter evenly between the 3 pans. Bake for 30-35 minutes or until cakes are lightly brown and a cake tester comes out clean. Cool in the pans for 10 minutes and then turn out onto a wire rack to cool.

Filling:

1 1/2 cups sugar

7 egg yolks

1/2 pound butter

Cook in a double boiler until thick and mixture coats the back of a spoon.

Add:

1 cup raisins

1 cup toasted, chopped pecans

1 cup crushed pineapple, drained

1 cup coconut

Cook for another minute, and then remove from heat. Cool. See instructions on assembly.

Seven minute icing:

1 3/4 cups sugar

1 tablespoon corn starch

pinch of salt

1/3 cup water

3 egg whites

1 teaspoon vanilla

Set the mixture, except the vanilla, in the top of a double boiler over simmering water. Beat for 7 minutes with an electric mixer. Beat in vanilla. Follow cake assembly instructions.

Cake assembly:

Place the first cake layer on the pedestal. Place parchment or wax paper around the edge for easy clean-up. Add a good amount of filling. Cover with a layer of seven minute icing. Add another layer of filling and repeat with icing. Add the top layer and cover with filling and let some of the filling go over the side. Use skewers to keep cake in place if needed. Ice the top and sides of the cake with icing.

Fluffy Meringue Icing

You can also use your own 7 minute or seafoam icing recipe.

6 egg whites

2 cups water

3/4 cup water

In a large bowl, beat egg whites at medium-high speed with an electric mixer until stiff peaks form, set aside.

In a medium saucepan, combine sugar and water. Bring to a boil over medium-high heat and boil until temperature reaches 248 degrees on a candy thermometer.

With the mixer running at medium-high speed, very slowly pour the syrup over beaten egg whites. Continue beating mixture until it reaches room temperature and is a spreadable consistency. Use icing immediately.