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    You are in: Home / Cookbooks / Cakes
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    97 recipes in

    Cakes

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    From "Cook's Country by America's Test Kitchen," episode 101, "Forgotten Cakes." A homemade version of the 1960's Jell-O classic. If you don't use strawberry-flavored gelatin, the color will be wrong...

    Recipe #327737

    From "Cook's Country by America's Test Kitchen," episode 101 "Forgotten Cakes." This is their version of the original Blackout Cake, made at the sadly now-closed Ebinger's Bakery in Brooklyn, NY.

    Recipe #327729

    from Mom's notebooks

    Recipe #322680

    Adapted from a recipe by Helen Wong on allrecipes.com

    Recipe #324096

    From Maryanne Esposito's "Ciao Italia!", episode "Cucinando con Vino Rosso" (2006)

    Recipe #323437

    From Mom's notebook

    Recipe #323320

    From Mom's notebooks

    Recipe #323319

    From Mom's notebooks.

    Recipe #323316

    From Mom's notebooks.

    Recipe #323249

    From Marlies Monika at allrecipes.com. Original author's note: "This is an Austrian recipe that was passed on from one generation to the next in my family. The secret of this cake's full flavour and softness: Prepare it one day in advance before eating it!"

    Recipe #318532

    Incredibly chocolatey. From the Syllabub blog at blogspot.com. Ounce amounts are BY WEIGHT, not volume. Use the best bittersweet chocolate you can get, and grate it superfine - don't cut corners! Made as written, in a Bundt pan, try serving it with the center filled with raspberries and lightly-sweetened whipped cream. You could also bake it in round cake pans, fill the layers with recipe #292600 (try splitting each layer in half to make four thin cake layers and three layers of buttercream) and douse the whole thing in recipe #292602. Don't put buttercream on the top and sides if you're using the ganache!

    Recipe #292701

    This is one of my favourite Christmas cake recipes & is usually the one I end up making. It is a make-ahead cake which gets better for maturing a while. It's very fruity & has a delectable mulled wine taste to it - the nuts make it a very special cake too. I don't usually marzipan or ice this cake, although I have done when under pressure from my family - who want a "Traditional Cake with all the little Father Christmas figures & Robins on top!!!" It is nice with a fruit and nut glazed topping - as well as just being served plain with a festive frill around it! I will post more photos when I have decided how I am going to decorate it this year!

    Recipe #193383

    Adapted from Land 'o Lakes

    Recipe #316300

    Very light and moist cake using diet soda per an idea from Weight Watchers.

    Recipe #194563

    A Rosh HaShanah tradition. Use with Recipe #251441 (Honey Glaze).

    Recipe #251440

    Recipe #130793

    Glaze to go with Recipe #251440.

    Recipe #251441

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