Maida Heatter's Cakes by Maida Heatter

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Notes about this book

  • Donna2u on March 13, 2014

    I love this book. This and The Cake Bible are the only ones I use for cakes. Includes recipes for sweet breads, yeast cakes, ice cream and sauces. 's Heatter gives very detailed information for a successful outcome, with wonderful stories of the cakes origin or development. You can not go wrong with a Mida Heatter recipe.

Notes about Recipes in this book

  • East 62nd Street lemon cake

    • mfto on December 30, 2011

      I do not own this book but there are several online copies. I am a lemon lover so, of course, this cake is a hit with me.

    • bwhip on May 25, 2017

      We've tried a bunch of other lemon cakes, but we keep coming back to this one again and again. Perfection. The texture/crumb is just right, and the lemon flavor from the cake and glaze is fantastic. I like to increase the lemon zest to three lemons rather than the two in the recipe, but either way it's excellent.

  • The best damn lemon cake

    • SugarTreeBaking on May 08, 2019

      Delightful tea cake! Be sure to let it sit a day, flavor intensifies over time.

  • Cowtown chocolate cake

    • jenmacgregor18 on January 21, 2015

      My mother reported it was the best chocolate cake she'd ever had! My favorite too. Very rich & chocolaty.

  • Sauerkraut chocolate cake

    • jenmacgregor18 on January 29, 2015

      I did NOT like the little bits of sauerkraut in the cake.

  • Joan's pumpkin loaf

    • hillsboroks on February 06, 2021

      This pumpkin loaf came together quickly but I was a bit disappointed in the flavors. The dates and spices were more subdued than I expected. Also the instructions say to bake two 8 inch pans 60-65 minutes but based on the way the looked and smelled I pulled them out of the oven after only 30-35 minutes and they were already a bit over baked. I will start checking them at 25 minutes next time.

  • Blueberry muffins

    • Rachaelsb on August 04, 2018

      So easy to make. Not too cakey..lots of blueberries in a bite. great texture.

    • angrygreycat on August 07, 2018

      Made this tonight as a change from my normal blueberry muffin recipe. Nice texture, not too sweet, good proportion of blueberries to batter. It was done at the 20 minute mark. She suggests making it in a muffin pan with no liner to improve crust, but I used muffin cups and they were fine.

  • Walnut cake

    • Lepa on May 09, 2019

      This is everything I wanted in a walnut cake. It has a mild buttery flavor accented with nutmeg and brandy. It is full of walnuts and the walnut coated pan makes a wonderful crunchy crust. This is going into the permanent rotation. The baking time, btw, is a bit off. My cake was done in an hour and twenty-five minutes but five minutes less might have been perfect.

  • Whole wheat banana bread

    • Lepa on June 08, 2019

      This is pretty good. I ground too much mace and decided it wouldn't hurt to throw it in and, in retrospect, that was a bad idea because the flavor dominated the others. I would make this again but it's not my favorite banana bread.

  • Dutch honey bread

    • Lepa on November 13, 2019

      We love spicy, old fashioned cakes and this was a nice version filled with cloves, ginger, cinnamon, raisins and orange peel. This is a bit sweeter than I normally like but it was so nice with a cup of coffee (and my house smells marvelous!!)

  • Georgia pecan bread

    • Lepa on May 15, 2019

      This is more like bread than cake because it doesn't have much fat. We enjoyed it toasted with butter. It was good and easy but not as good as other cakes/breads in this book.

  • Tomato soup cake

    • Lepa on May 22, 2019

      My mother in law makes a version of this cake and my husband loves it so when I saw a lonely can of tomato soup in my cupboard I decided to try this recipe. It is a rich, delicious spice cake. Maida suggests a chocolate frosting but we don't love frosting and skipped it. The cake was perfect- not too sweet.

  • Irish whiskey cake

    • Lepa on May 13, 2019

      This is such an odd, and compelling, little cake. I didn't have the narrow loaf pan Maida recommends and I was concerned the cake wouldn't cook in the middle so I made three small loaves. They each took about 50 minutes to bake. I refrigerated them overnight, as recommended, so I could cut them. They seemed hard and unappetizing when I took them out but then I toasted the cakes and added a slick of butter and they are fantastic. The cake is dense with orange peel, raisins and pecans. In addition, it has a lovely taste from mace, whisky and butter. Caraway seeds provide a nice little crunch. It's the perfect cake to eat with some coffee or tea. I usually have a tiny bite of cake and put the rest aside for my family but I cannot stop eating this!

  • California carrot cake

    • angrygreycat on December 09, 2018

      Made this because I was looking for a smaller recipe than my go-to carrot cake from The Happy Baker (which makes a huge cake). This cake tastes lovely with the spices, nuts, and pineapple. It is a bit on the sweet side for me, it contains a lot of honey and doesn't have the common cream cheese frosting to tone down the sweetness. It also stuck to the bundt pan despite my greasing and flouring it. It appeared to be where pineapple came in contact with the pan. Not sure that I would make again, but if I did I would probably use loaf pans instead. Then I could line with parchment.

  • East Blue Hill blueberry coffee cake

    • angrygreycat on August 21, 2018

      Made this for book club. Other club members seemed to like it and even took the leftovers home. I felt it was way too sweet - the sweetness seemed to mask any blueberry flavor. I don't think I would make it again.

  • Cranberry upside-down cake

    • angrygreycat on September 14, 2018

      Made this with frozen cranberries and it worked great. Loved the jelly topping on top of the cranberry. Nice tartness comes through and released from the pan cleanly following the directions in the recipe. Would make again.

  • Zucchini loaf from Seattle

    • angrygreycat on August 08, 2018

      Made this for book club. Makes a very generous loaf. Easy recipe and very nice tasting. No need to even get out the mixer.

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Reviews about this book

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Reviews about Recipes in this Book

  • Blueberry-nut loaf cake

    • Lisa Is Cooking

      Unlike a dense and buttery pound cake, this one is lighter and filled with berries, nuts, and citrus. ...Don’t get me wrong, I do love a buttery pound cake. But, that’s just not what this was.

      Full review
  • Fig bread

    • Lisa Is Cooking

      ...I got a fruit- and nut-filled bread that was perfect for breakfast. It wasn’t too rich or heavy, and it packed enough flavor of its own that toppings weren’t even necessary.

      Full review
  • Boston cream pie

    • Lisa Is Cooking

      This was exactly what's expected from a Boston cream pie. The cake was tender and fluffy, the filling was rich and nicely vanilla-flavored, and the chocolate ganache was the perfect contrast on top.

      Full review
  • Cinnamon buns

    • Lisa Is Cooking

      Declaring something 'the best' is tricky, but I can easily proclaim something like these cinnamon buns to be 'my favorite' I've ever made. And, I've made lots of different cinnamon buns or rolls.

      Full review