Southern cakes tend to play off the area's deep historical connection with soul food, combing pre-packaged ingredients with fresh natural ingredients, to create mouth watering dishes that please the palate. Take for instance the classic carrot cake, which mixes together fresh carrots with pantry staples that any good baker should have on hand. Cakes that use fresh fruits and vegetables are quite common; peaches, apples, bananas, carrots, etc. But when it comes right down to it, there's really three cakes that the South is most known for; Lady Baltimore, Apple Stack, and Lane.

The Lady Baltimore cake originated in South Carolina when a Charleston native created the cake for author Owen Wister. Wister named his next book after the cake, and described characters being served the food.

To create the Lady Baltimore cake, combine cup of butter with 1 cups of sugar, and then slowly add in 1 cup of water, a few teaspoons at a time until incorporated. Slowly add in 3 cups of flour and 2 teaspoons of baking powder, followed by 4 beaten egg whites and a teaspoon of vanilla. Butter and flour 3 cake pans of the same size (8 inch rounds work best), and back at 375.

The frosting is fast and easy, and can be made while the cake are backing. Heat together 1 cups of sugar and 1 teaspoons of light corn syrup until the sugar dissolves. Bring to a 240 degree boil and remove from heat. Stiffly beat 2 egg whites, and pour the hot liquid over the egg whites slowly, and continue to beat the mixture with a whisk. Once the mixture is combined, add 2 teaspoons of vanilla. Separate 1/3 of the frosting, and combine with 1/4 cup of chopped pecans, 1/4 cup chopped figs, 1/4 cup of raisins, 1/4 of candied cherries, and 1/4 cup of candied pineapple. To assemble the cake, set one layer down and cover with the fruit/nut/frosting combination, top with a second layer of cake and frosting, and add the top. Cover the sides and top of the cake with frosting and enjoy!

The Lane cake came from a woman in Alabama (Emma Lane) who printed the recipe in a cookbook in the late 1800s. The Lane cake is a little less time consuming as the Lady Baltimore.

Begin by beating together 8 egg whites and 1/4 teaspoon of salt until peaks form. In a separate bowl mix together 1 cup of softened butter, 1 cups of sugar, and 1 teaspoons of vanilla. Once combined, fold in the egg whites and 5 cups of flour and 1 tablespoon of baking powder. If the mixture is too thick, you might need to add a tiny

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