• mjes on September 13, 2021

  Old Dominion Pound Cake (pg 24) uses whipped egg whites, cream of tartare, and baking sode to make a lighter cake. I prefer the heavier loaf pound cake. But if one is looking for a lighter texture, this is a good recipe.

Notes about Recipes in this book

• Carrot cake

  • CourtneyT on April 19, 2026

    Nice moist cake. Cloves are very forward so I pulled back on them slightly whilst slightly increasing the amount of carrot. I also cut the sugar to 450g. Makes a 10 cup bundt and about 6 cupcakes.

• Sour cream coffee cake

  • Kmcatee87 on May 24, 2026

    This was so good!! Everyone loved it!

• Oatmeal spice cake

  • CourtneyT on October 20, 2025

    I made a half recipe of this to try in my Nordicware skull cakelet pan. This recipe states to use a 10 or 12 cup pan. I used a US 1/2 cup to measure batter into the wells and was only able to fill 4.5 skulls so will scale up next time. Would have been perfect for a 10c traditional pan. The recipe was easy and straightforward. The resulting cakes were dense, moist and showed off the pan design well. I will add a bit more spice in the future but that is personal preference. Worth a try!

  • CourtneyT on April 19, 2026

    I made this in a 10 cup Bundt pan this time and it barely filled the pan when baked. Next time I will scale up a bit and make cupcakes with any leftover batter.

• Banana breakfast cake

  • Kmcatee87 on April 20, 2026

    Instead of butter I used half oil and half applesauce. This is a delicious banana bread