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"This is one of those recipes that has been around for a long, long time. I remember one of my Aunt's making this recipe when I was a little girl. It brings back memories. The cake gets moister and more delicious after sitting for 24 hours."

Ingredients: eggs, evaporated milk, cocoa...

"I love lemon desserts. Tart and not too sweet. If the cake is going to stand for a while use the glaze as the sugar will be absorbed in humid conditions. I thank Bill's Personal Cook for this one:)"

Ingredients: confectioners' sugar, eggs...

"This comes from McCall's Cooking School cookbook."

Ingredients: dates, eggs, evaporated milk...

"For some, Jazz Fest can be a religious experience. For locals, it is a yearly pilgrimige and for myself, Sweet Potato Pone is the holy grail. I am still working on the crunchy, crumbly "crust" but this recipe for the filling is the closest I have come to the real deal. If you are ever in the neighborhood of New Orleans during late April or..."

Ingredients: cinnamon, cloves...

"A Blast from the Past!"

Ingredients: coconut, crushed pineapple...

"Another cake with fresh ginger -- I love 'em. This one is from Susan Spicer of Bayonna in New Orleans. The lime cream is really wonderful. The time shown assumes you make the lime cream while the cake is baking. It does not include cooling time."

Ingredients: eggs, unsulphured molasses...

"From Emeril's cookbook Louisiana Real and Rustic; posted for ZWT 5.
"Long ago, before modern highways, it was near impossible for country children to get the golden beignets that their city cousins enjoyed. However, they managed quite well with these little friend doughnut-like cakes. They are NOT like the classic French croquignoles,..."

Ingredients: eggs, nutmeg, powdered sugar...

"A Creole cake, also known as gateau au sirop. Recommended to use Steen’s pure cane syrup, made the traditional way in Abbeville, Louisiana since 1911. Recipe from Southern Cakes, Nancie McDermott.
Cake:"

Ingredients: cane syrup, eggs, hot water...