Notes about Recipes in this book

• Lemon pound cakes

  • swegener on February 17, 2015

    This was really good--I split it in two and made half blood orange and half lemon. I used yogurt instead of sour cream.

• Cream-cheese pound cake

  • Astrid5555 on November 09, 2013

    As promised a very moist pound cake that tastes absolutely delicious. Quick and easy to make too.

  • Igmspain on August 19, 2020

    Best pound cake ever!!

• Lemon-ginger bundt cake

  • Melanie on March 02, 2014

    Lovely light cake to serve with a cup of tea (I brought this one to work). I added extra ginger however this could have been better with even more ginger and lemon as the flavours were not very pronounced. Quite a fluffy cake. Note - I couldn't fit all the batter in my cake tin.

• Peaches-and-cream bundt cake

  • Laurendmck on August 10, 2025

    p 54. A lovely cake that feeds a lot of people. Travels well, too.

• Banana chiffon cake

  • Astrid5555 on January 18, 2015

    Very quick to put together. Tastes amazing with an incredibly light and airy texture. Got rave reviews from the total family.

• Coconut-rum raisin cake

  • Kfaber on November 30, 2013

    Very good. Nice rum flavor and love the addition of the coconut

• Zucchini bundt cake

  • znorman on December 10, 2022

    Double the amount of anise. This cake is my favorite way to use up those giant zucchini.

• New York-style crumb cake

  • mamacrumbcake on August 02, 2016

    This is a very good cake--tastes good, looks good. The base is a tender buttermilk cake. The crumb topping is very generous, in fact, there is more flour and butter in the crumb topping than in the cake itself. My crumb topping was wetter than I expected. The recipe says you should have large crumbs, but mine looked like a mound of dough. I broke it into crumbly bits and it baked up fine. In the future I might add a bit more vanilla, or use vanilla paste in the cake and add toasted pecans and more cinnamon to the crumb topping. It wouldn't be a classic NY Crumb Cake, but it would still be yummy.

• Cinnamon streusel coffee cake

  • mamacrumbcake on September 02, 2019

    While this cake actually turned out delicious, I have some misgivings about recommending it. The good: flavor is excellent—cinnamon, toasted walnuts, brown sugar; the contrast of textures between the crunchy topping and nuts and the tender cake is also very pleasing. Not so good: I have real concerns about whether I could have consistent success in baking this cake. The recipe calls for a 9” tube pan (which I have not been able to find for almost 20 years). I baked it in a 10” tube pan and had to be extremely vigilant in watching for all the signs that the cake was done. It was finished in 45 minutes (10 minutes less than recipe said, likely due to the shallower layers). The texture was good enough, but not perfect. The bottom layer did not rise well. The flavor is so good, it might be worth it to see if it will scale up to a standard size tube pan, or to see if it will bake successfully in a 9” round without tube.

• Plum-nectarine buckle

  • Rinshin on August 06, 2016

    Great way to use up home grown plums that comes in abundance this time of the year. This buckle is closer to coffee cake and pudding cake best served warm. Very tasty with lots of plum taste and the cake and topping part very buttery tasting. I used only plums and my plums are very meaty and not wet (satsuma plums) which really works great for baking. Delicious as it is, but also very nice with some small topping of yogurt or creme fraiche. Once cooled or refrigerated it is best to heat it a bit before serving.

• Almond-berry coffee cake

  • Lepa on June 25, 2016

    This was a bit too sweet and the taste wasn't complex. I ended up throwing half away because we didn't eat it all (in a house with two boys!)

• Maple cake

  • Frogcake on November 30, 2016

    We love this cake, which I've made several times for my sons' birthdays. Quick, simple and delicious.

• Almond semolina cake

  • Lepa on January 03, 2017

    This was really good. My cake had a sunken/gooey spot in the middle and I thought it hadn't baked but then realized that the almond paste hadn't been evenly distributed in the batter, even after all that mixing. Next time I will cut the almond paste into small bits and scatter it throughout the batter to ensure even distribution.

  • retrocook on December 06, 2018

    Unfortunately, I did not have much luck with this recipe. There was too much batter for my 22cm/9" cake tin and I had to use a 24cm tin instead. This then meant that the recipe for topping was not enough to spread across the surface of the cake. I think this cake could have also done with some lemon zest or something else to complement the almond - the very strong almond flavour became a bit boring for my tastebuds. Disappointing overall.

• Banana pecan cake

  • cookw0rm on May 12, 2026

    It is very easy to make and it’s not too sweet. Nice and moist, everyone loved it.

• Strawberries-and-cream cheesecake

  • AgusiaH on March 15, 2014

    I made it with fromage fraise (no mascarpone and no cream cheese added). It came out very smooth and creamy but I am not sure if I like strawberry flavour in baked cheesecake. I think it might be better in no-bake cheesecake.

• Margarita cheesecake

  • Jane on April 30, 2016

    I made this for a Mexican themed dinner and it was so good. The margarita flavors are quite subtle but definitely there. Would make this again.

• Strawberry cake

  • Astrid5555 on May 18, 2015

    The end result was good, but I had my issues with the baking time. Despite tenting the cake with parchment paper, the edges were already browned and dry after 35 minutes (total baking time is stated with 70 minutes) while the center was still underbaked. I had to take it out at 40 minutes as not to burn the cake completely, despite not being done in the middle. Maybe due to using a pie plate as recommended instead of my usual springform pan. Will not repeat.

  • ckbkaddict on April 04, 2016

    Baked in a deep ceramic pie plate. Served warm with fresh pouring cream. Delicious, quick and very easy.

• Sugar-and-spice cake

  • Lepa on January 16, 2017

    This is good BUT it is very rich -and huge. I would make it for a crowd and slice it very thinly. The icing is especially lovely.

• Vanilla layer cake

  • julesamomof2 on June 26, 2019

    I was searching for an easy cake where I had the ingredients on hand, and I usually don't have buttermilk in my fridge, so this one fit the bill. Easy, very moist and delicious. Definite keeper!

• Carrot cake

  • Frogcake on December 27, 2019

    Very good. I replaced the butter with canola oil and added about three cups of shredded carrots ( a bit more than the recipe called for). My sons were craving a good carrot cake when they were home for Christmas. Easy cream cheese icing was made as follows: 6 oz cream cheese, half cup of butter, two tsp vanilla, two cups of icing sugar and a pinch of sea salt. If I make this too often I will resemble Humpty Dumpty.