Recipezaar: Presentation,Cakes recipes

Tangy Lemon Cheesecake

Sun, 08 Feb 2009 23:58:47 -0500

I like the sound of this with the lemon sauce poured on cheesecake.This does take time to make because of refrigerating cake and sauce overnight before serving. -- posted by Barb in WNY

Hg's Best of My Lava Chocolate Cake - Ww Points = 4

Wed, 11 Feb 2009 00:14:48 -0500

From Hungry Girl: "Breaking Ooze! We've whipped up a cake SO chocolatey and decadent, your head may ACTUALLY explode. (Consider yourself warned -- we're not going to be responsible for sweeping up the mess.) You'll need four baking ramekins (about 4 inches in diameter) for this recipe." Serving Size: 1 individual lava cake Calories: 182 Fat: 4.5g Sodium: 433mg Carbs: 32g Fiber: 1.5g Sugars: 18g Protein: 4g POINTS. value 4* -- posted by senseicheryl

Rich Date and Coconut Cake

Wed, 11 Feb 2009 17:24:24 -0500

This is from a Cooking Light magazine (but don't let that dissuade you!). I was served this at a friend's house and thought surely it was chocolate! It tastes so decadent and rich, with a lovely caramelized coconut crunch on top. Easy to make and a big hit with company. Serve with vanilla ice cream. -- posted by Frau Frau

Orange Marmalade Cake

Mon, 16 Feb 2009 01:11:36 -0500

A moist orange marmalade cake with a lovely creamy frosting. -- posted by English_Rose

Yummy Scrummy Carrot Cake

Mon, 16 Feb 2009 01:19:40 -0500

The lightest and most enticingly moist carrot cake you will ever come across - just find a good hiding place for it! Can be frozen too! -- posted by English_Rose

Apricot & Blueberry Crumble Cake

Mon, 16 Feb 2009 01:20:16 -0500

This crumble cake is great for a picnic, dessert, or for afternoon tea with friends. -- posted by English_Rose

Orange Shortcake

Mon, 23 Feb 2009 11:33:16 -0500

In a word, gorgeous. This gaily flavored dessert comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Golden, Moist Carrot Cake

Tue, 24 Feb 2009 11:10:20 -0500

From Taste of the South magazine by Shirley Corriher. Perfect with Recipe #357351. She recommends using a baking stone to insure a steady baking temperature in the oven. Refrigerate leftovers. -- posted by Kat's Mom

Swedish Pancakes

Tue, 24 Feb 2009 15:03:59 -0500

An old family recipe. Very good! The batter makes a ton of pancakes, so portion out how much you think you could eat (I wouldnt go past two per person. They can give you a stomach ache if you eat too much.), and save the rest for dessert or breakfast the next day. Keep the batter cold in a Tupperware container. If you have one of those handheld rotary egg beaters, use it rather than a Kitchen Aid electric mixing bowl. -- posted by Tristy

Cherry Bakewell Cake

Sun, 01 Mar 2009 18:04:03 -0500

Based on the classic english bakewell tart. If you know someone who likes almonds and cherries, then they will just love this cake its full of almond flavour and sandwiched with cherry preserves. -- posted by English_Rose

Fresh Cherry Cake

Sun, 01 Mar 2009 18:04:25 -0500

Delicious and perfect for a picnic. For a picnic, make the cake up to 24 hours ahead and return it to the clean tin when cold. Dust liberally with icing sugar, then wrap in cling film or foil. -- posted by English_Rose

Choc-Cherry Muffins

Sun, 01 Mar 2009 18:04:32 -0500

If youve got a spare half-an-hour, whip up these easy muffins and freeze them for when you need them. To freeze: Pack the cold muffins in a freezer bag, seal and freeze for up to 1 month. To serve, defrost in the bag for a couple of hours then warm through on a baking sheet in an oven at 375F for 5-8 mins. -- posted by English_Rose

Apple Muffins With Pecan Topping

Mon, 02 Mar 2009 17:53:52 -0500

These muffins arent too sweet and are delicious warm with a slice of cheese. For a variation, try replacing the apple with a chopped banana and play around with the spices. -- posted by English_Rose

Banana-Caramel Cake

Sun, 08 Mar 2009 00:38:05 -0500

Banana cake + caramel icing = heaven on a plate. Overripe bananas are a must in this recipe. Country Living Newsletter November 27, 2008 edition. When you make the icing, be sure to have a candy thermometer on hand, it will help you get this icing right every time. Cool the cake pans on a wire rack for 15 minutes. -- posted by Manami

Bailey's Irish Cream Cupcakes

Wed, 11 Mar 2009 01:23:29 -0400

Here's a yummy treat to help celebrate your St. Patrick's Day celebration. These from-scratch cupcakes are moist and festive! Recipe is from Woman's World. -- posted by Lainey6605

Lemon Cupcakes With Lemon Cream Cheese Frosting

Thu, 12 Mar 2009 14:11:51 -0400

I've been on a lemon and lime kick lately! Maybe it's related to being pregnant, or that lemons remind me of Spring! Either way these cupcakes are DELICIOUS! Let your inner artist shine. Cupcakes are a fun way to experiment with piping frosting and trying out new decorating ideas. If you mess up, just eat it! Found on countryhome.com -- posted by kittycatmom

Chocolate Lava Cakes

Tue, 17 Mar 2009 20:10:47 -0400

Adapted from a recipe (Chocolate Muck Muck Cake) by Bob Cody at allrecipes.com -- posted by DrGaellon

Pumpkin Spice Cake With Pumpkin Cream Cheese Frosting

Thu, 19 Mar 2009 17:08:14 -0400

Layers of cake cushioned with Pumpkin Cream-Cheese Frosting create a lasting impression even before you take the first bite. One taste of this moist cake and creamy icing, and the traditional pumpkin pie may have to make room on the for a new holiday favorite. -- posted by kittycatmom

Berries and Cream Trifle

Sun, 22 Mar 2009 03:10:15 -0400

This is so easy and pretty. Great for summer barbecues or holiday parties! Prep time does not include refrigeration time. -- posted by newmama

Victorian Spring Posy Cake for Easter or Mother's Day

Sun, 22 Mar 2009 03:11:13 -0400

One of my recent cake inventions - a standard Victoria Sandwich Sponge with a few delicious additions! Fresh oranges and lemons, lemon curd, crystallised violets and mascarpone cheese make this basic sponge cake moist and special enough for the Easter Sunday tea-time table, or for Mum on Mother's Day! I used lemon curd for the icing, but orange curd would also work if you wanted a mellow flavour. I have a recipe for crystallised violets on Zaar, Recipe #216296, and if you don't have any fresh violets, use any sugar paste flowers or cake decorations that work for you - the object is to make a Posy of flowers! This makes a big cake with one layer, you can cut the cakes again and make a three layer gateau if you wish. This cake disappeared quite quickly, but if you have any left, it keeps EXTREMELY well in a tin for up to one week. The sponge cakes can be frozen before icing, cutting back on time if you are going to be busy for the special event. -- posted by French Tart

Strawberry Shortcake Cupcakes

Sun, 22 Mar 2009 03:43:01 -0400

A sweet treat for anyone who loves strawberries! Recipe is from Redbook. -- posted by Lainey6605

Burnt Sugar Chiffon Cake

Mon, 23 Mar 2009 15:57:36 -0400

Adapted from a recipe by Ellen at allrecipes.com. A caramel/custard flavored chiffon cake. Use extra-large eggs to get enough egg white (large eggs will be a little shy of the needed volume). -- posted by DrGaellon

Blackberry Cupcakes With Chocolate Frosting

Fri, 10 Apr 2009 14:06:42 -0400

A uniquely tart and sweet treat! Perfect as a solo snack, after a meal, or paired with a foamy latte. -- posted by John_L

Autumn Spice Pound Cake W/ Pomegranate Glaze

Wed, 15 Apr 2009 02:01:25 -0400

Thank God for modern day supermarkets because I can make this cake year round! This combines some of my all-time favorites ( pumpkin, apple, and pomegranate), and is not too sweet but just perfect with a cup of coffee or tea. -- posted by kalamitykris

Green Tea Pound Cake

Thu, 16 Apr 2009 01:57:30 -0400

This cake has a subtle green tea flavor, and is one of my Mom's favorite desserts. Not overly sweet which is just fine for us! I hope you will enjoy this Japanese treat! -- posted by kittycatmom

Sweet Potato-Pecan Cupcakes With Cream Cheese Frosting

Thu, 16 Apr 2009 14:41:53 -0400

Ok, I know, sweet potatoes in a cupcake? If you like pumpkin you will like this too! I'm on the hunt for "all things healthy" these days, and this fits right into my menu! I hope you'll enjoy these as much as we do! Cooking time does not include cooling time! -- posted by kittycatmom

Petits Fours

Thu, 23 Apr 2009 01:24:19 -0400

This is a pretty traditional recipe used to make fancy litttle cakes that adorn weddings, showers and high tea parties. Make subtle changes to make it your own signature dessert and watch the crowds oooh and awww over your marvelous creations. Adapted from a Betty Crocker recipe. -- posted by it'scolleen

Cherry Bakewell Cake

Thu, 23 Apr 2009 01:34:54 -0400

One of my culinary discoveries since moving to the UK is the Cherry Bakewell Tart. They are just so yummy and feel very British to eat. So, when I saw this cake version in BBC Good Food magazine I simply had to add it for sometime when I am allowed to cheat on my diet and there are other people to share it so that I don't eat the whole thing myself! -- posted by Sarah_Jayne

Easy Tiramisu Cupcakes

Fri, 24 Apr 2009 10:17:38 -0400

***Use foil wrappers instead of paper wrappers to make cupcake wrapper removal easy. -- posted by Jesse "jWo" Wong

Pineapple-Coconut Layer Cake

Sun, 26 Apr 2009 21:48:30 -0400

This recipe was featured in an email this morning from the www.lifescript.com website. "For everyone who loves the flavors of the Caribbean, this festive cake has it all. Two layers of coconut-flavored cake are filled with sweet pineapple curd and topped with creamy coconut frosting, chunks of fresh pineapple and toasted coconut." -- posted by senseicheryl

Pink Lamingtons

Sat, 09 May 2009 00:48:56 -0400

Entered for safe-keeping for ZWT. From Marie Claire. This is the most popular Australian snack, a sure winner at a bake sale. And is it easy! The more traditional Lamingtons have cocoa, but dare to be different. If using cornmeal, pulverize it in a food processor to get a fine flour texture. Preparation time includes 8-hours sitting time. -- posted by KateL

Pistachio Cake With White Chocolate Buttercream

Sun, 10 May 2009 19:57:45 -0400

This recipe is fabulous! It is the kind of cake that brings WOW's from your guests! ;) I've had it for eons just never posted! The caramelized pistachio shards make the cake look & taste like it was specially baked in a high-end bakery! BH&G Magazine, published in 2002, Meredith Corp. It has an hour chilling time and an hour standing time, for which I didn't factor in the time..It has a long laundry list but you will see it all goes together quite nicely, as it has a few item repeated.;) It is truly worth it!! :) -- posted by Manami

Carrot Cake With Buttermilk Glaze

Tue, 12 May 2009 16:57:05 -0400

This is Grandma Great's recipe. What makes this cake different from other's posted here is additional coconut and walnuts in the glaze and the technique of broiling the cake with the glaze. The amounts are a little different too. This is by far our favorite carrot cake. If you don't want a cream cheese frosting, this glaze is a perfect compliment to a moist but very dense cake. Do not Beat the cake mix, stir by hand - very important! -- posted by Vseward (Chef~V)

Lemon and Ricotta Mini Cheesecakes

Thu, 14 May 2009 16:10:20 -0400

Not sure where i got this from, i have made a few small changes, but made this for Easter dessert and it was a favorite!! very rich and filling. For extra flavor in the milk mixture add a little orange and lemon zest!! Suprisingly good! Individual serving sizes: makes about 8 6oz cakes (in ramekins or custard cups) -- posted by TipperFun

Chocolate Chestnut Roll

Tue, 19 May 2009 02:03:56 -0400

A decadent, chocolate-y delight a little like a buche de noel from an old issue of Family Circle magazine. Cooling time not included in preparation time. -- posted by Molly53

Summer Perfection With Lime and Berries

Fri, 22 May 2009 12:10:32 -0400

A perfect summer combo that's easy to assemble last minute as long as you have the lime curd already chilled in the refrig. Take advantage of seasonal fresh berries and contrasting flavor of fresh limes in this over-the-top very popular dessert. Substitute with lemon curd if necessary. -- posted by Chef #1273968

Cocoa Chiffon Cake

Sat, 23 May 2009 18:28:41 -0400

This was my mothers recipe and I have no idea where she got it. Anyway, it is a very light and moist one layer cake which adapts to a lot of different toppings - your choice. Very important that you use an 8" square deep tin totally free of grease and follow directions exactly as written. Baking time given is approximate so please check after 20 mins. Oven 350 -- posted by Chef #570804 Halifax Liz

Strawberry Lemon Trifle

Mon, 25 May 2009 22:37:54 -0400

A wonderful trifle recipe modified to be on the lower fat side of dessert! -- posted by Chef #738454

Can't Be Beet Chocolate Cake

Tue, 26 May 2009 01:12:58 -0400

Entered for safe-keeping. From Woman's World, 6/01/09. Sneak in some nutritious beets and yogurt... they'll never know! -- posted by KateL

Hong Kong Style Egg Roll (Swiss Roll)

Tue, 26 May 2009 01:55:17 -0400

Similar to a Little Debbies Swiss Roll except no chocolate. This untried recipe comes from Hong Kong and has a filling of whipped creme. You could also line your favourite fruit in the middle of the roll. -- posted by Celticevergreen

Orange Chocolate Ganache Cake

Wed, 27 May 2009 22:36:36 -0400

Creamy Chocolaty and a tinge of orange on top! -- posted by Yummy Piece of Cake

Dark Chocolate Cupcakes With a Hint of Coffee

Wed, 27 May 2009 22:42:49 -0400

These dark, bitter-chocolate cakes with a hint of coffee are delicious with a soft, squidgy crumb. They're so moreish that everyone will love them, whatever their diet. Suitable for vegans, and for people on nut, egg and/or dairy-free diets. Top with a chocolate frosting or icing to finish. (Recipe from Cupcake Heaven, by Susannah Blake. (Ryland, Peters & Small, London, 2008)) -- posted by Evil Miss Sarah

Fresh Oj and Strawberry Cream Cake

Thu, 28 May 2009 01:48:15 -0400

Tastes as good as sunshine! -- posted by Yummy Piece of Cake

Chocolate Sticky Date Pudding With Whiskey Butterscotch Sauce

Thu, 28 May 2009 23:26:30 -0400

Entered for safe-keeping. From Super Food Ideas, September 2008 (#1 Australian food magazine). Leftover cake and sauce can be saved for up to 3 days: store cake in airtight container at room temperature. Refrigerate sauce in an airtight container. Whiskey is an optional ingredient. I have tried to give U.S. equivalents of measurements. Double cream is the name in Britain for a very rich cream containing 48% butterfat. Whipping cream in this country, by contrast, contains between 30% and 40% butterfat. Single cream in Britain is comparable to American half and half (and may also be called pouring cream), with between 10% and 12% fat. I am guessing that spreadable mascarpone will yield a similar rich creamy taste to finish off this dessert. -- posted by KateL

White and Dark Chocolate Spiral Cheesecake

Mon, 01 Jun 2009 00:15:52 -0400

This recipe is originally a Karin Goren masterpiece. Karin Goren is a local Israeli food personality, always smiling, always baking the most wonderful things. I watched her do this cheesecake on her show, Sweet Secrets, and was able to recreate this wonderful dish over the past weekend. Of course, not being able to leave well enough alone, I played around with her recipe, made a few changes, and here is my version -- posted by Mirj

Frozen Layered Vanilla Raspberry Cake

Thu, 04 Jun 2009 10:15:43 -0400

From Taste of Home site, this was a huge hit when I served it to friends. Everyone loved it, but someone suggested it would be "over the moon" with a little chocolate. So next time, I'll probably replace one of the sorbet layers with chocolate ice cream or sorbet. Either way, it's easy and delicous as it stands. As written, it's 5 WW pts per serving. Prep time includes final chill. -- posted by Amy020

Mixed-Berry Tiramisu With Lime Curd

Sat, 06 Jun 2009 01:43:40 -0400

Delightful variation of tiramisu for summer! -- posted by KathyP53

Ice Cream Cake

Sun, 07 Jun 2009 22:29:13 -0400

This cake is so easy to assemble, since all the ingredients are ready made. The most time consuming task is the unwrapping of the ice cream sandwiches. If you want to see a picture of this cake you may got to: http://suburbangrandma.com/saving-money/ice-cream-cake-%E2%80%93-recipe/ -- posted by Suburban Grandma

Deep Fried Cupcakes

Sun, 07 Jun 2009 22:36:52 -0400

My friend and I thought we made this recipe up when we were trying to think of ideas for the cupcake shop we were opening, but when I googled it, I found it's been done. But here is the version we've been working on. You can use any kind of cupcake and frosting combo, but this one is a chocolate cupcake with a chocolate ganache frosting. Just be sure to eat them warm! -- posted by Italia bella chef

Cheesecake With Strawberries

Sat, 20 Jun 2009 01:54:44 -0400

I made this cake for a birthday and it has been a great success. Very easy-- I only baked the crusty bottom but not the filling. You can use all variety of fruits except kiwi and pineapple because the Gelatin will not work with those ones. The size of the tin depends on you, I used a smaller but deeper one to make it higher... good luck and enjoy! -- posted by dorika #2

Sour Cream Orange Cake

Fri, 26 Jun 2009 03:08:19 -0400

This recipe I found in an Alzheimer's cookbook (produced to raise money for this worthy cause). It is a wonderfully moist cake which I have made often and, when our daughter had her catering business, it was very popular. Keeps well and also freezes, but usually it never lasts that long! -- posted by Chef #570804 Halifax Liz

Spiked Fudge Cake

Sun, 28 Jun 2009 13:13:19 -0400

A chocolate-lover's recipe - one that will even be a favorite of yours, for years to come. Many great holiday desserts add to the spirit of the occasion with a dash of good-quality liquor or liquer. This has been one of our favorites and I hope it will be yours, as well. DianasDesserts.com 11/18/2002.;) -- posted by Manami

Chocolate Banana Cake from Canadian Living

Tue, 30 Jun 2009 00:42:20 -0400

The name "Chocolate Banana Cake" does not do this dessert justice. Not even remotely. Banana-chocolate chip cake is layered with white chocolate whipped cream and banana slices, while the entire thing is covered in white chocolate whipped cream and topped with chocolate ganache. Just incredible. Add nuts for extra flavor. The recipe comes from a Canadian Living cookbook and can be found on the Canadian Living website. Worth the time it takes to make, particularly for special occasions. -- posted by KimEBdos

Chocolate Oatmeal Pancakes (Guilt-Free & Gluten Free)

Tue, 14 Jul 2009 01:21:48 -0400

Don't tell your kids and they'll never know these moist chocolaty pancakes are actually healthy for them! Packing over 7 grams of protein and over 3 grams of fiber each, these pancakes are made without oil or sugar, combining egg whites, oats, cocoa powder, and a combination of bean & brown rice flour to make a nutrient packed breakfast that is high in fiber and protein and low in fat. A well mashed banana is used for sweetener, but unexpectedly you will not taste it. Serve w/a bowl of Cool Whip for dipping or simply pour hot soymilk over them (so they're moist like adding syrup w/o the calories!). Have fun experimenting with the way you like to eat them! -- posted by Emily Elizabeth

Warm Double-Chocolate Brownie Cakes

Wed, 15 Jul 2009 01:42:00 -0400

From delish.com - Brownie meets cake in this fun dessert from Emily Luchetti, a cookbook author and the executive pastry chef at San Franciscos Farallon. She bakes the batter in muffin cups so the edges turn crispy and chewy like a brownie, but the inside becomes soft and fluffy like a cake. **The brownie cakes can be stored in an airtight container at room temperature up to 2 days. Rewarm cakes before serving. Prep time includes cooling. -- posted by alligirl

Sunshine Farm Lavender Tea Scones

Sun, 19 Jul 2009 12:54:52 -0400

These are some of the best scones I've ever eaten! Lovely served warm or cooled with butter, recipe #247961 or recipe #383209, lemon curd, or British clotted cream, and a cup of tea. From my friend Cameron. -- posted by BecR

Tropical Ice Cream Cake

Wed, 22 Jul 2009 10:56:37 -0400

This is so delicious and colorful not to mention refreshing! You need a springform pan for this cake. The prep time does not include the time to freeze overnight. Recipe is from Woman's Day. -- posted by Lainey6605

Lemon Cake

Thu, 23 Jul 2009 01:45:06 -0400

The buttermilk in this luscious lemon cake produces a moist yet fluffy crumb.Time-saver: For cake anytime, make this ahead and freeze it. Wrap completely cooled layers well in plastic wrap; store frozen for up to 4 months. Thaw and frost as desired. ** See my buttercream recipe to use in this recipe. This is from Country Living. -- posted by Ceezie

Magnolia Bakery's Lemon Curd Filling

Sat, 25 Jul 2009 03:01:53 -0400

This is a very tart, lemony and sweet curd. The directions given in the Magnolia Bakery Cookbook which I recently bought, gives very shallow directions with just enough information to make the recipe. It was my first time making custard/curd and it was surprisingly good. I hope you like it. Note: it is called a filling because it can be used as a cake filling but it is also wonderful on toast or scones for a sweet breakfast or teatime treat. This recipe yields 3 1/2 cups or enough filling for 1 two or three layer 9-inch cake. -- posted by Baking Latina Girl

Rummy Sponge Cake Trifle: a Festival of Flavors in Your Mouth

Fri, 31 Jul 2009 12:40:08 -0400

Sponge cake is drizzled in rum, sprinkled with almonds and dates, layered in vanilla pudding and whipped cream, and garnished with chocolate curls. It's a dessert that is so moist and sumptuous, you are sure to experience "A Bit of Heaven and a Hint of Rum." Experiment with this recipe by adding your own favorite ingredients, like lemon curd, orange zest, or white chocolate crumbles. -- posted by Feast Your Eyes!

Elaine's Famous Zucchini Bread

Thu, 06 Aug 2009 11:25:17 -0400

This recipe has been in my family since I can remember. Always a big hit no matter who makes it. The honey makes the crust a little chewy. I like the nuts finely crushed use different kinds. It's pretty sweet and great warmed up with some butter on it; hard to believe there's Zucchini in it! -- posted by jimjam63

Tropical New York Style Cheesecake

Sun, 09 Aug 2009 21:27:00 -0400

This a gluten-free cheesecake with a macaroon/meringue type crust. The filling is thick and creamy but not too sweet. Serve topped with fluffy vanilla frosting and fresh fruit or pie filling. Honey can be used in replace of the juice if needed. -- posted by CoconutGirl

Best Ever Quadruple Chocolatey Chocolate Brownies

Thu, 20 Aug 2009 01:53:19 -0400

Well i found this recipe on itv.com/cooks. there are many recipes on it but this is one of the best. All the family love these and i always get asked to do more so i tend to double the recipe, even though the normal one makes 18! Hope you enjoy :) -- posted by Chef #1040421

Sherbet Angel

Wed, 26 Aug 2009 10:12:07 -0400

I actually won a newspaper-sponsored recipe contest many years ago with this! My Mom has been making it for cook-outs since I can remember. It is absolutely the most refreshing dessert to have on a hot summer evening. Freezing time of completed cake not included in times. -- posted by davianng

Frozen Lime Meringue Torte

Wed, 02 Sep 2009 18:03:18 -0400

This is a recipe from 'Company's Coming Decadent Desserts By Jean Paré' This is a book I received as a gift and have decided to work my way through it. I made this cake for my grandfather's 91st birthday and it's pretty tasty! There are a number of steps involved, but each step is easy. Preparation time is only a guess and does not include freezing time. The book says to put the meringue into a rectangular shape, but I'm sure any shape would work. -- posted by Shark Lover

Mini Raspberry Cupcakes

Fri, 04 Sep 2009 11:19:52 -0400

These can be done a day ahead. Just keep them in an airtight container in the fridge. If you can't find raspberry extract at your store, you can substitute strawberry or even vanilla. Or get it online. -- posted by lazy gourmet

Crock Pot Cherry Cola Chocolate Dessert

Mon, 14 Sep 2009 17:50:21 -0400

Posting for safekeeping from Country Woman. -- posted by WiGal

Pio Quinto

Tue, 15 Sep 2009 12:19:38 -0400

The other evening, my friend Ana, came over and brought a bite to eat for us before she went to church and then she unpacked this little bit of heaven!! I was allowed to have like three little bites - but it was wonderful. ;) Pio Quinto is a Nicaraguan dessert consisting of cake drenched in rum, topped with a custard, and dusted with cinnamon. Some recipes also include raisins. Pio Quinto is eaten after meals or during Christmas time. The cake is believed to have been named after Pope Pius V, but the connection is unknown. -- posted by Manami

Narni Cake

Fri, 18 Sep 2009 17:39:18 -0400

A nice and simple but deliscous banana cake -- posted by djmastermum

Apple Spice Crumb Cake

Mon, 21 Sep 2009 13:12:41 -0400

This recipe is from the "best foods" website. Looks amazing and just in time for Thanksgiving! It had good reviews so I will try this tonight! -- posted by Dizalexa

Chocolate Cheesecake

Sun, 04 Oct 2009 01:30:52 -0400

this recipe is good. -- posted by Chef #1402471

Sour Cream Toffee Fudge Cake

Mon, 05 Oct 2009 16:41:39 -0400

Sour cream cake with toffee and fudge -- what is not to like? All the ingredients go so well together! Chef Emeril shared this recipe with Good Morning America. In his new book "From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants" chef Emeril has combined his most frequently requested major dishes from his menus. Inactive prep time 30 minutes.;) Am just keeping this here so I won't misplace it. -- posted by Manami

Apple Coffee Cake With Crumble Topping

Tue, 13 Oct 2009 15:40:21 -0400

I got this recipe from food network and it tastes amazing it even has an optional brown sugar glaze -- posted by rachtach123

Mini Pumpkin Cakes With Cinnamon Buttermilk Glaze

Wed, 14 Oct 2009 14:19:04 -0400

These pumpkin cakes are the perfect dessert for the holiday season! -- posted by Chef #1394825

Autumn Maple Pecan Layer Cake With Penuche Fudge Frosting

Thu, 15 Oct 2009 16:08:20 -0400

This wonderful cake recipe is an adapted one from the Magnolia Bakery Cookbook. The penuche fudge frosting is an old Southern recipe. Makes a very attractive presentation, especially when the cake plate is adorned with beautiful autumn leaves. This cake freezes beautifully, just allow the cake to defrost completely before filling and frosting the layers. I recommend Canadian or Vermont maple syrup and Georgia or Texas pecans, but you can use any pure maple syrup and could use walnuts, although we prefer pecans in this recipe. -- posted by BecR

Banana Ginger Parkin

Mon, 26 Oct 2009 13:16:01 -0400

This is a great way to use up soft bananas. This nutritious and energy giving cake doesn't break up easily,making it good for the childrens packed lunch boxes.The parkin keeps really well in a covered container for up to two months. -- posted by Noo

Hannah Obee's Salted Caramel Chocolate Cake

Mon, 02 Nov 2009 10:53:55 -0500

This cake is unreal! It is so scrumptious and I only allowed myself a tiny taste! Delizzzzous! Thi cake is one of the final three in the 20th birthday cake competition at BBC Good Food. This dark, rich, moist delectable cake is one of the desserts we are serving for our Thanksgiving Dinner. All family members are invited and we fill up the DR, the patio off the DR, the two lobbies and the hallways! Good Food magazine, November 2009 issue.:) The recipe calls for golden syrup and since the recipe is English, I think it called for Lyle's Golden Syrup. I know it can be found in NYC & other large cities - we found it in a specialty store here in South Miami. A good substitute - Steen's Cane Syrup - good luck. That is what came up when I googled it ;) -- posted by Manami

Christmas Muffins - Wholemeal.

Mon, 02 Nov 2009 22:23:34 -0500

Green, Red and Gold: The colours of Christmas. Make this festive muffin for friends and family, and give another option for those who don't love fruit cake. Happy holidays! -- posted by TALIA #3

Gingerbread Cake in a Mug

Tue, 03 Nov 2009 08:03:09 -0500

If you have a mug that will hold 1-1/2 cups, you can make this delicious ginger- bread cake mix for a gift for someone special -- or for yourself -- to celebrate the upcoming season. Make up the cake mix and enclose it in a sandwich-size ziplock bag. Place the sealed bag in a mug and present it with the following directions. -- posted by Lorraine of AZ

Guinness Cupcakes

Wed, 11 Nov 2009 10:35:49 -0500

Nigella Lawson's Guinness Cake is much talked about. This is a downsized version of my adaptions to her recipe, perfect for making 12 delicious cupcakes that look like miniature pints of Guinness. It's a bit of a grown up delicacy, the flavours might be a little rich for young kids, but chocoaholics and Guinness lovers will be delighted. -- posted by Jillsybean

Lardy Cake

Fri, 13 Nov 2009 17:13:18 -0500

This recipe has been in my family for at least 4 generations, since at least the 1870s. It is recommended that it be served hot, with real butter. The amount of honey is a guess - the original recipe said "Honey to drizzle" but didn't give a quantity. -- posted by SnoBahr

Louise Read's Coffee-Crunch Cake

Sun, 22 Nov 2009 18:30:39 -0500

This recipe pairs a nutty meringue with coffee-flavored Victoria sponge, the ultimate holiday, special occasion, or birthday cake. No wonder it made it into the top 3 in the 20th Birthday Cake Competion at bbcgoodfood.Now, I know why the English rave about their Victoria sponge - it is luscious and pleasant tasting! :) -- posted by Manami

Torta Negra Colombiana -- Columbian Black Cake

Sat, 28 Nov 2009 14:51:02 -0500

Bara brith, sometimes known as "speckled bread" (the literal meaning of the original Welsh-language name), is a fruit bread which originated in Wales. It is traditionally made with raisins, Zante currants and candied peel. Bara Brith was brought to South America by the Welsh settlers who started arriving in 1865 and is known as torta negra (black cake) , becoming a traditional food item there. There are many different recipes for this bread, which is baked and sold commercially. It is best eaten as soon as possible. Posted from an online source in response to a recipe request. -- posted by Molly53

Festive Bavarian Bites

Thu, 03 Dec 2009 00:33:38 -0500

This is from the December 2009 issue of First Magazine. They look beautiful! Total time does not include time to chill. -- posted by SmoochTheCook

Mississippi Fudge Torte

Thu, 03 Dec 2009 09:53:14 -0500

This is on the menu for an evening dinner for the Doctors' - these are planned well in advance and I am sure this will be wonderful. Trials & tests start after Thanksgiving. Godiva.com Didn't account for chilling or cooling times. -- posted by Manami

Easy Christmas Holly Bundt Cake

Mon, 07 Dec 2009 14:21:29 -0500

This is a quick and easy cake! Great for when you have company coming over for the holidays. Easy for people like me who aren't great at cake decorating! You can use any flavor for the cake, but I usually make chocolate. You can also make these using mini-bundt pans for individual treats. Enjoy! -- posted by Jennibear

Godiva Milk Chocolate Mousse Cake

Sun, 20 Dec 2009 20:42:44 -0500

This is an AHA moment - when you present this cake! As you can see, it's a bit labor intensive (to say the least!) but well worth it.This is one of the desserts that we are making to take to a friends' house on the 10th of December, where we are having a reunion of "old" friends. There is only 1 "girl" whom we have know for only 10 years up to 67 years. Godiva web site. ;) -- posted by Manami

Any Flavor Microwave Cake in a Mug

Mon, 21 Dec 2009 02:03:28 -0500

This is our Christmas present choice. We are making little baskets for all of our family and friends. We are all about convenience and ease of recipe, so it uses box cake mix to make recipes easily reproduceable for the recipients. Enjoy and share with your college bound students, teachers, but maybe not the dentist. -- posted by RejRocks

Chocolate Mousse Cake With Cinnamon Cream

Thu, 31 Dec 2009 02:26:56 -0500

Gourmet, February 1997 This has to be one of the easiest most decadent recipes I've ever found. I kept the issue of Goumet around for years and almost lost it so I finally wrote the recipe down. -- posted by Clara Maud

Banana-Nutmeg Cream Cake

Sat, 02 Jan 2010 10:44:57 -0500

This cake is a great way to use up over-ripe bananas. It will become more moist and flavorful the longer it chills. It makes use of a yummy whipped cream based frosting! -- posted by breezermom

3-Layer Fudge Cake With White Chocolate Mousse Filling

Sun, 03 Jan 2010 17:23:49 -0500

I was looking for a beautiful, rich cake to make for Christmas this year and this was exactly what I was looking for! I found this recipe online and it originally came from Bon Appetit. I wanted something chocolate and peppermint to go with the season. It turned out to be the best cake I've ever made! My family wants it to be a tradition for me to make this cake every Christmas from now on. I hope it turns out just as wonderful for you as it did for me! It takes time but it is well worth it. The cooking/preparation time does not include the hours it needs to cool in between. -- posted by BrinaBear

Decadent Almost Fudge Brownies for the Church Bake Sale

Tue, 05 Jan 2010 11:11:09 -0500

Adapted from a microwave cookbook recipe that my family loved, this recipe was a "Most Requested" item for years every Sunday at my church bake sale. (It shared top honors with the Lemon Meringue Pies I made). PREP time does NOT include brownie cooking/cooling time - Frosting is made after the batch is out of the oven & cooled. -- posted by DriverMama

Marengo Cavour

Thu, 07 Jan 2010 00:58:16 -0500

A meringue torte filled with chocolate and liqueur-laced whipped cream. This recipe is in tribute to a decadent dessert I experienced this New Year's Eve. -- posted by Chef #271472

Almond and Lemon Polenta Cake

Sat, 09 Jan 2010 08:15:38 -0500

The polenta gives this cake a lovely moist texture. -- posted by English_Rose

Lily Vanilli's Honey, Lavender & Almond Cupcakes

Thu, 28 Jan 2010 09:50:38 -0500

The aromatic sharpness of lavender combined with soft honey flavours and toasted almonds give these cupcakes an intensity of flavour that is luxuriously decadent and festive. -- posted by Taste & Smile

Miniature Austrian Sachertorte

Thu, 04 Feb 2010 03:21:16 -0500

Sachertorte, one of Austria's most famous desserts, was created in the 1830s by baker Franz Sacher. Here is an updated version of the classic recipe, made into individual servings using a muffin tin. The moist, light cake is topped with a glistening chocolate icing and served with a dollop of warm Cointreau spiked apricot jam. A lovely special occasion dessert! Adapted from "The Opera Lover's Cookbook". -- posted by BecR

Panforte: Chocolate & Nut Cake

Fri, 05 Feb 2010 07:29:41 -0500

A scrumptious traditional Italian cake full of chocolate and nuts. -- posted by English_Rose

Mango Cake With Lemon Icing

Sat, 06 Feb 2010 00:34:53 -0500

What makes this cake so tastey is using pureed fresh mango. I don't advise using frozen or canned mango. This cake is incredibly moist! -- posted by breezermom

A Mere Trifle! Strawberries and Clotted Cream Trifle

Mon, 08 Feb 2010 10:20:30 -0500

Luscious fresh strawberries nestle amongst light sponge cake sandwiched with strawberry jam, which are then covered with creamy custard and topped with clotted cream. Simple! This trifle may be simple but it is the star on any tea-time or dessert table and if you cannot obtain clotted cream, use whipping cream, heavy cream or double cream instead. Madeira is used in place of sherry in this trifle, which gives a mellow flavour to the trifle. This is a recipe that my mum sent to me, from a cutting in a British magazine promoting Devon and Cornwall in the West Country - home of the Cream Tea! If you wish to serve this to children or non-drinkers, substitute the Madeira with fruit juice of your choice. In the summer scatter some pink rose petals over the top for the ultimate and romantic finish! (Prep time includes the chilling and soaking time.) -- posted by French Tart

Pain DÉpices - Spiced French Gingerbread Loaf With Honey

Mon, 08 Feb 2010 10:20:36 -0500

A French classic and one that I will me making myself from now on, having just paid a small fortune for a tiny, if delicious loaf from my local boulangerie! This is a cross between sticky ginger parkin and a gingerbread cake or a tea loaf. It is not as moist as parkin or gingerbread, but it is extremely good when spread with butter or even better, when toasted.......divine! It is also surprisingly good when served with cheese. Another idea that I discovered in a local café, is to serve it warm with a dollop of crème fraiche and a little bunch of fresh berries on top, a perfect dessert for an elegant dinner party! This improves with keeping and makes a wonderful gift for a foodie friend or hostess wrap in cellophane and attach a ribbon with serving suggestions. If you cannot source Quatre Épices, I have a recipe on zaar to make it at home! Recipe #283280 -- posted by French Tart