Notes about Recipes in this book

• Coconut buttermilk pound cake

  • jdjd99 on August 16, 2020

    Delicious. Used the second loaf in a tropical trifle and it was perfect.

• Vanilla buttermilk cake with chocolate-buttermilk frosting

  • stef on August 08, 2019

    This is a very nice tender cake. Icing nice and smooth. Baked it in 2 6" pans. Just a nice size for us.

• Grilled browned butter pound cake with berries [browned butter]

  • jdjd99 on September 13, 2020

    To be honest, I didn't grill the slices because it was too hot to turn the stove on again, but I don't think it suffered at all. Very flavorful, moist cake. Put the extra loaf cake in the freezer for maybe a future trifle.

• Orange-cardamom loaves [orange glaze]

  • jdjd99 on October 06, 2020

    Moist, nice citrus flavor. Cardamom was very subtle, in fact I’d probably double it next time.

• Strawberry cream cheese pound cake loaves [strawberry sauce]

  • jdjd99 on July 26, 2020

    Moist, dense cake. Would probably increase the amount of strawberry puree in the cake next time.

• Cardamom flourless chocolate cake

  • jdjd99 on March 01, 2021

    Very rich flourless chocolate cake. The cardamom, however, was not perceptible. Maybe if I made it again I would increase the amount or freshly grind my own cardamom.

• Sugared jam cake [quick blackberry-blueberry jam, cinnamon-sugar]

  • Shewi128 on March 11, 2022

    This was good, but it didn't keep very well. The cake got denser by the day. I wouldn't make it again.

• Beaumes-de-Venise cake with apricots

  • apattin on February 09, 2019

    Moist, delicious. Any kind of sweet wine should work. I used a California Moscato wine. I was worried about 1 cup of liquid, but the apricots absorbed just the right amount.

  • sqhall on February 15, 2019

    Delicious, moist buttery cake with plenty of fruit and nice sugary topping. Very good served warm.

• New York style cheesecake

  • jdjd99 on April 23, 2020

    Absolutely delicious. Next time I would increase the amount of crust by 50 or even 100%. The crust on my cake ended up being a little thin it was hard to get the serving knife under the lip of the springform base for serving. Served it with Ina Garten’s raspberry sauce recipe, which was equally delicious.

  • kellilee on February 14, 2022

    Here were my challenges. First, the recipe uses melted butter along sides and bottom. No stick on the bottom but the I felt like there was a fair amount of cheesecake that stuck to the sides of the springform pan. I was also challenged by the water bath. I had to buy a disposable roasting pan big enough for my springform pan - found one for $1 at the grocery so no big deal. My tinfoil wrapping did NOT form a watertight seal as there was some water seepage when I removed the cheesecake from the roasting pan. There was no cracking on the top of the cheesecake (so that worked) but it took hours of cooling and chilling before I discovered that I did not end up with a soggy crust. Internet research indicates that 18" tinfoil is the answer. This cheesecake tastes great but will not win a beauty contest.

• Double chocolate spice bundt cake [bittersweet chocolate glaze]

  • lawrencecharcuterie on January 30, 2021

    This was good, but I found the spices compete with the chocolate. When I want chocolate cake, I usually want a DEEP chocolate flavor. This does not offer that depth.

• Cinnamon sugar doughnut bundt cake

  • Shewi128 on October 30, 2024

    The cake was highly spiced and I liked the chunks of apple. However, the cinnamon sugar on the outside was very messy and looked ugly when it was done. I don't know if I'd make this again, but it was good.

• Tres leches pound cake

  • Shewi128 on January 10, 2022

    Wow, this flavor combo and cake were intense, but right on. My husband loved it. It definitely had a good pound cake texture.

• Mexican hot chocolate bundt cake [chocolate glaze]

  • Shewi128 on February 28, 2026

    Delicious and moist. Do not skimp on the chile powder--it's subtle enough to add a little heat without being overwhelming. I honestly couldn't see the difference in color between the 2 batters. Also, the glaze was perfect. I'd definitely make this again.

• Blackberry-almond upside-down cake

  • jdjd99 on July 26, 2020

    One of my favorite cakes. I accidentally left the sliced almonds out of the cake batter, but would do it again the same way because the soft, moist cake texture contests so nicely with the sugary almond topping. Excellent flavor, perfect textures, visually beautiful.

• Rum raisin coffee cake [spiced rum raisins, cinnamon-walnut crumble, rum glaze]

  • jdjd99 on October 01, 2023

    Really good, even though I don’t generally like raisins or rum. My teenage kids liked it too. It did take an additional 10-15 minutes in my oven- it was still liquid at 50 minutes.