Books for Cooks: Head south without leaving your kitchen

Whip up some of the offerings from two new cookbooks and you’ll be transported south of the Mason-Dixon Line faster than you can say “whippersnapper.”

Chronicle Books has come out with “Southern Cocktails: Dixie Drinks, Party Potions & Classic Libations” by Denise Gee, to go along with “Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations” by Nancie McDermott.

So, get cooking. Grab a rocking chair, put it on the front porch and serve up a big batch of southern hospitality.

Here are a couple of recipes from the books to get you started.

Hummingbird Cake

If you want to skip the frosting, simply spread the layers with sweetened whipped cream.

3 cups all-purpose flour

2 cups sugar

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

3 eggs, slightly beaten

3/4 cup vegetable oil

1 1/2 teaspoons vanilla extract

One 8-ounce can crushed pineapple (do not drain)

2 cups mashed ripe bananas

1 cup finely chopped pecans

Pecan Cream Cheese Frosting (recipe follows)

Heat oven to 350 degrees. Grease and flour three 8-inch or two 9-inch round cake pans and set aside.

Combine the flour, sugar, cinnamon, baking soda and salt in a large bowl and use a fork to mix well.

With a large wooden spoon, mix in the beaten eggs, oil, vanilla, pineapple, bananas and pecans. Mix well, stirring gently, just enough to blend into a thick batter.

Divide batter evenly among cake pans and bake for 20 to 25 minutes, until the cakes are nicely browned and pulling away from the sides of the pans.

Cool the cakes in pans on wire racks or folded kitchen towels for about 15 minutes. Turn out the cakes onto wire racks or plates. Turn layers top side up and cool completely.

To finish the cake, place one layer, top side down, on a cake stand or a serving plate, and spread frosting on the top. Place the second layer, top side up, on the frosting. Frost the sides and then the top. Refrigerate the cake for 30 minutes or so, to help the icing set.

Yield: 16 servings

Approximate nutrition per serving: 580 calories, 27 grams fat (7 grams saturated, 41 percent fat calories), 6 grams protein, 80 grams carbohydrate, 2 grams dietary fiber, 75 milligrams cholesterol, 210 milligrams sodium.

Pecan-Cream Cheese Frosting

One 8-ounce package cream cheese, softened

1/4 cup butter, softened

One 16-ounce box confectioners’ sugar

1 teaspoon vanilla extract

1/2 cup finely chopped pecans

Combine cream cheese and butter with a mixer at low speed in a medium bowl. Add confectioners’ sugar and vanilla and beat until the frosting is fluffy and smooth, stopping once or twice to scrape down the bowl and blend everything thoroughly. Add the pecans, stir well.

The Bee’s Knees

4 ounces gin

1 1/2 ounces honey syrup (recipe follows)

1 ounce freshly squeezed lemon juice

Lemon curls (optional garnish)

Pour all ingredients except the garnish into a cocktail shaker filled with ice; shake well. Strain into chilled cocktail or martini glasses. Add the garnish, if desired.

Serves 2.

Honey Syrup

1 1/2 cups honey

1/2 cup water

1/4 cup freshly squeezed lemon juice

1/2 teaspoon grated lemon zest

Combine all ingredients in a medium saucepan. Heat to a boil while stirring. Reduce the heat and cook, stirring occasionally, until the mixture is reduced by one-fourth. Set aside and cool. Using a funnel, pour into a clean container and store in the refrigerator for several months.

Makes about 1 3/4 cups.