Roll cakes take a bit of practice but aren’t particularly difficult, and frosting or powdered sugar will cover over any number of flaws. In fact, there are few cakes more visually impressive. This one is also terrifically elegant and delicious, and can be made a day in advance.
This is based on a recipe from the long-defunct Apple Annie’s Tea Room and Bakery in San Antonio, although I’ve made changes over the years to accommodate our preferences. It makes a tall, large three-layer cake that you’ll be proud to serve. Devon loves carrot cake, and we think this one is excellent.
This recipe replaces the typical crushed pineapple in a carrot cake with canned mandarin orange segments, and amps up the orange note with fragrant orange zest. Orange and carrot are a delicious pairing, and this cake is fairly easy crowd-pleaser.
Fruitcake really can be wonderful – dark, spicy, fragrant and delicious. But you won’t get that from the boxes of dodgy candied fruit mix sold at the grocery store at the holidays. Take the time to assemble ingredients that actually taste good – namely a selection of dried and candied fruits that you’d be happy to eat on their own.
This is the perfect holiday party cake. The layers are dark, moist, spicy and sophisticated enough to please adult palates. The unusual cooked icing is bright, delicious, and extremely stable at room temperature. The assembled cake is tall and handsome, an impressive addition to any buffet table.
A classic from Commander’s Palace in New Orleans back in the 80s.
Simultaneously rich and light with bright lemony flavor, this makes a perfect dessert at an Easter dinner. But it’s easy enough for any spring or summer meal.
Fragrant with orange and spices, this unusual and easy cake is lovely for the holidays (and makes a tall and handsome addition to a buffet table). If you have a fancy bundt pan, use it here.
This is a type of cake that often crops up in community cookbooks. It’s sometimes called Oatmeal Cake. It’s a snap to make, but the unusual broiled topping makes it uniquely appealing.
The famed Reine de Saba (Queen of Sheba), a rich cake of chocolate and almonds under a glossy chocolate ganache icing. This cake more than compensates for its unassuming appearance with a magnificent depth of flavor. The rum works beautifully with the chocolate in this cake, but cognac or strong dark coffee make a fine substitute in both the cake and the icing.