This Mediterranean revival hotel, completed in 1926 has gone through many changes. The seven-story structure featured a roof top garden and band stand at one time. It became a senior home and hotel, then renovated again as a senior vacation center, then renovated again as an assisted-living facility. We watched the metamorphisis of this hotel transformed back to the beauty of the original 1920’s building. Listed on the National Register of Historic Places, some of the original stone flooring is still in place along with other features of the once thriving hotel.
Today, it is the Historic Hampton Inn in downtown Bradenton and they offer Mixon Fruit Farms orange-swirl ice cream in their gift shop. Mixon Fruit Farms in Bradenton is known for its citrus and orange-swirl ice cream. Bill Mixon was a third-generation Floridian and pioneer in the citrus industry. He started the farm with his parents in 1939.
Here is one of my favorite recipes from my cookbook Easy Breezy Florida Cooking for ‘Sunlight Fluff’. Served with vanilla ice cream it reminds me of Mixon’s Orange Swirl.
1⁄2 cup orange juice
1 teaspoon orange zest
1 cup sugar
2 tablespoons butter, melted
3 eggs separated
2 tablespoons flour
1⁄8 teaspoon salt
1 1⁄2 cups milk
6 scoops vanilla or nutmeg ice cream
• Preheat oven to 350 degrees F.
• Mix together juice, zest, sugar, butter and egg yolks; beat well.
• Whisk together flour and salt in a medium-size mixing bowl. Add sugar to mixture. Stir in milk.
• Beat egg whites until they form soft peaks. Fold into sugar mixture.
• Spoon the batter into 6 buttered custard cups. Place cups in a larger pan that has been filled with enough hot water to reach 1 inch up the side of the pan.
• Bake for 45 minutes or until set.
• Serve hot or cold with nutmeg ice cream.