Notes about Recipes in this book

• Poached pear and quince crumb cake

  • EmilyR on October 16, 2022

    Recipe here : https://edibleeastbay.com/2020/11/11/re-inventing-a-favorite-tradition/

• Blueberry gooseberry crumb cakes

  • Astrid5555 on July 22, 2021

    Excellent no-fuss summer berry cake with a crumb topping that is also used inside the cake. Halved the recipe to make only one cake. Got rave rewies from my co-workers who I baked this cake for.

• Applesauce cake

  • NancyCanCook on October 19, 2024

    Delicious moist cake. When baking again, I'd go a little more heavy-handed on the spices. I made my own applesauce. For speed, I'd try using premade.

• Coconut pound cake

  • Lepa on July 07, 2024

    This tasted good but was unfortunately very dry. I followed the directions and baked it for 70 minutes but now think that was a mistake. I may try this again and start checking at 55 minutes. I also added a bit more salt after tasting the batter. The taste of this cake is lovely so I would like to tweak this recipe for a better texture.

• Raspberry Dacquoise cake

  • Jane on April 26, 2021

    This was a great special occasion dessert. Not especially hard or time consuming, especially as the meringues are made the day before. His instructions are really thorough and clear. The raspberry buttercream between the meringues was fabulous. The chocolate dribbles weren’t too pretty - it would be easier if the top layer was slightly smaller so the ganache drips down the sides rather than dropping straight to the bottom of the cake.

• Chocolate, cherry, and orange cake

  • dinnermints on November 08, 2024

    Luxurious chocolate flavor, fudgy texture, hints of orange and cherry. I made this for my birthday cake earlier this week and it did not disappoint. It's not too sweet; predictably my 5-yr-old hated it (which is probably for the best since it's a tiny bit boozy). It's also easy to make - the hardest part is chopping up dried cherries, which is acknowledged as being obnoxious but necessary by the author. It is quite a plain cake, so I dusted it with powdered sugar. Served with vanilla ice cream.

• Fig, Port, and chocolate cake

  • dinnermints on January 01, 2023

    I’ve been eyeing this cake ever since I bought this book, and it delivered. Very celebratory feeling for a New Year’s eve dessert (although maybe now I have to freeze it for dry January?). It is quite chocolatey, which overpowers the fig flavor a bit. I baked this in a 12-cup Bundt cake pan, and it was done at 65 minutes.

• Pan goo

  • EmilyR on October 16, 2022

    recipe here : https://edibleeastbay.com/2020/11/11/re-inventing-a-favorite-tradition/

• Eat Your Books

  There are baking books and then there are baking books that wow and amaze me - this is one of those!

  Full review