Troll Cake with Puckerfruit Icing by Alexandra Rushe


  • 2 cups sugar, sifted three times.
  • 2 cups all-purpose flour, sifted three times.
  • 2 sticks butter, softened to room temperature.
  • 5 eggs, beaten until frothy
  • 1 teaspoon vanilla extract

Directions for cake:

Combine sifted sugar with room temperature butter and cream until smooth. Add sifted flour and eggs, alternating, until thoroughly mixed. Add vanilla extract and beat. Pour batter into a greased and floured tube pan. Place in COLD oven and bake at 325 degrees for one hour. Remove pan from oven and place on rack for thirty minutes, then turn cake out onto rack to cool.

Puckerfruit Icing:

  • 1 cup powdered sugar
  • ½ teaspoon finely grated puckerfruit zest (Earthlings call them “lemons”)
  • 2 and ½ tablespoons fresh puckerfruit juice. (See note above)
  • 1 teaspoon salted butter, melted.
  • In a medium bowl, whisk ingredients together until smooth. Drizzle over cooled troll cake and let sit for 20 minutes.
  • Enjoy, but beware of fairies. It’s well-known that fairies delight in sweets.

What’s a nice Southern girl doing in a place like this?

Whisked from humdrum Alabama to the fantastical land of Tandara by a mage who won’t take no for an answer, Raine Stewart finds herself tangled in a muddle of magic. A Dark Wizard is out for her blood, a demonic golem has orders to dispatch her . . . and she stinks at magic. Being a wizard, even a baby wizard, is harder than Raine thought.

Raine and her companions find sanctuary amongst the famed warriors of the snow-capped nation of Finlara, and Raine is reunited with her dear friend, the frost giant Tiny Bartog. In short order, she unearths a magic mirror, a dread curse, and a tragic, ill-fated love affair.

Safety, however, is an illusion. The dreaded Magog’s Eye is still missing, and war looms. It seems an entire world hangs in the balance, waiting to see whether Raine will be able to harness her magic. But with a little help from her friends, she’ll survive . . . she hopes.