Mama Dip's Carrot Cake
This recipe from Chapel Hill, North Carolina, restaurateur Mildred "Mama Dip" Council is one of the best carrot cakes we've tested. The cake layers can be made ahead and frozen up to one month.
This classic frosting has a light and fluffy marshmallow-like texture that's cooked over a double boiler for approximately seven minutes.
Pickled peaches are a Southern classic, and plums take to preserving just as well. Acheson uses rice vinegar for a lighter, less acidic pickle. Be sure to choose firm plums so they don't turn to mush in the jar. Drizzle over vanilla cream or pair it with a pork tenderloin.