Cake Recipes

Miniature Chocolate-Mint Cupcakes

Richer than traditional cupcakes but lighter than brownies, these irresistible little cakes are topped with a mint-infused ganache. The recipe is simple, but remember to begin the ganache a day ahead to allow time for the mint leaves to flavor the cream.

Ganache
1/4 cup lightly packed coarsely chopped fresh mint
3/4 cup heavy whipping cream
7 oz. white chocolate, very finely chopped

Cupcakes
3/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa
1/4 teaspoon salt
14 tablespoons unsalted butter, cut up
4 oz. 70% bittersweet chocolate, coarsely chopped
1 1/3 cups sugar
1 teaspoon vanilla extract
4 eggs

Garnish
36 mint leaves

Stir chopped mint into cream. Cover and refrigerate at least 8 hours or overnight.

Strain cream, pressing gently on mint to release as much liquid as possible; discard mint. Place white chocolate in medium bowl. Bring cream to a simmer in small saucepan over medium heat; immediately pour over white chocolate. Stir until completely melted and smooth. Cool; cover and refrigerate at least 4 hours. (Ganache can be made 2 days ahead.)

Heat oven to 350°. Line 3 (12-cup) mini muffin pans with paper liners. Whisk flour, cocoa and salt in small bowl.

Heat butter and bittersweet chocolate in large heatproof bowl placed in skillet of almost simmering water; stir frequently until chocolate and butter are melted and quite warm to the touch. Remove bowl; whisk in sugar and vanilla. Whisk in eggs one at a time until blended. Add flour mixture; whisk just until smooth and blended.

Spoon about 1 1/2 tablespoons batter into each muffin cup (batter will come almost to top of liners). Bake 15 to 20 minutes or until toothpick inserted in center comes out with just a few moist crumbs attached. Cool on wire rack. (Cupcakes can be made 3 days ahead. Cover and store at room temperature.)

Remove ganache from refrigerator. Check consistency: If it’s smooth and creamy, it can be used right away. If too fluid or too soft to spread without dripping, stir vigorously with a rubber spatula for a few seconds (ganache will remain soft) and return to refrigerator for a few minutes to stiffen slightly. Spread over cupcakes; garnish with mint leaves. Makes 36 cupcakes

Savarina

Even though the recipe calls for topping the cake with blueberries and strawberries, feel free to use whatever fresh fruit you have on hand and to experiment with different types of preserves.

Cake
6 eggs, separated
2 tablespoons vegetable oil
6 tablespoons plain dry bread crumbs
2 tablespoons all-purpose flour
1 teaspoon baking powder
1 cup sugar
1/4 teaspoon salt

Syrup
1 cup sugar
1/2 cup water
1 tablespoon lemon juice
1 teaspoon vanilla
1 teaspoon rum extract

Topping
2 cups whipping cream
1 tablespoon sugar
1 1/2 cups raspberry preserves
1 cup blueberries
1 cup halved strawberries

Heat oven to 350°. Spray 13x9-inch glass baking dish with nonstick cooking spray. In small bowl, whisk together egg yolks and oil until well blended. In another small bowl, stir together bread crumbs, flour and baking powder.

In large bowl, beat egg whites, 1 cup sugar and salt at medium-high speed until soft peaks form. Fold yolk mixture gently into beaten egg whites. Add bread crumb mixture, folding in until well mixed. Pour batter into baking dish.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack (cake will sink slightly as it cools).

Combine all syrup ingredients in medium saucepan. Bring to a boil over high heat. Reduce heat to low; simmer 2 minutes. Immediately pour hot syrup over cooled cake. Let stand until cool.

In large bowl, beat cream and 1 tablespoon sugar at medium-high speed until soft peaks form. Spread preserves over cake. Cover with whipped cream. Decorate with blueberries and strawberries. Store in refrigerator. Makes 12 servings

Outrageous Carrot Cake

This lavish cake boasts three layers loaded with carrots, pineapple, coconut and walnuts. It’s filled and crowned with a cream cheese frosting. While cake layers are often created by slicing a single layer horizontally, the fruit and nuts in this cake make that difficult, so the batter is baked in three pans.

Cake
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon plus 1 teaspoon ground cinnamon
6 eggs
2 1/2 cups sugar
1 1/2 cups canola oil
2 1/2 cups finely grated carrots (about 6 carrots)
2 (8-oz.) cans crushed pineapple in juice, well-drained*
1 cup shredded sweetened coconut
1 cup finely chopped walnuts

Frosting
12 oz. cream cheese, softened
1 cup unsalted butter, softened
2 teaspoons vanilla extract
6 cups powdered sugar
11/2 cups finely chopped walnuts, if desired

Evenly space 2 baking racks in oven. Heat oven to 350º. Spray bottom and sides of 3 (9x2-inch) round cake pans with nonstick cooking spray. Line bottoms with parchment paper; spray parchment with nonstick cooking spray.

Sift flour, baking soda, salt and cinnamon into medium bowl.

In large bowl, beat eggs and sugar at medium speed 1 to 3 minutes or until thickened and slightly lighter in color. Beat in oil at low speed. Stir in flour mixture until blended. Stir in carrots, pineapple, coconut and 1 cup walnuts until blended. Divide batter evenly among pans. Bake 25 minutes; turn and reverse cake pans.

Bake an additional 10 minutes or until toothpick inserted in center comes out clean and cake pulls slightly away from sides of pan. Cool in pans on wire rack 15 minutes. Invert onto wire rack; remove parchment. Cool completely.

To make frosting, beat cream cheese and butter in large bowl at medium speed 3 minutes or until blended and smooth. Beat in vanilla. Add powdered sugar; beat at low speed 1 minute or until blended and smooth.

Place 1 cake layer on serving platter or cardboard round; spread with 1 cup frosting. Repeat. Top with remaining cake layer; spread top and sides with thin layer of frosting. Coat sides with another smooth layer of frosting; spread remaining frosting on top.

Press 11/2 cups walnuts onto sides of cake. (Cake can be made up to 2 days ahead and refrigerated, or 3 weeks ahead and frozen. To freeze, place cake in freezer until frosting is firm; wrap in plastic wrap, then heavy-duty foil. To defrost, place in refrigerator overnight; remove wrapping. Serve at room temperature.) Refrigerate leftovers.

Note - If pineapple has any large pieces, finely chop. Makes 20 servings

Triple-Chocolate Pound Cake

Make sure to use cocoa powder that’s labeled Dutch-processed or Dutched in this chocolate-intense cake. It’s less acidic, providing a smoother taste and richer color. If you use regular cocoa powder, the flavor and height of the cake will be affected.

Cake
1 cup unsalted butter, softened
2 cups sugar
3 eggs
2 teaspoons vanilla extract
2 1/3 cups sifted cake flour
2/3 cup Dutch-processed cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
3/4 cup mini chocolate chips

Glaze
5 oz. semisweet chocolate, finely chopped
2/3 cup whipping cream

Heat oven to 350°. Grease 12-cup Bundt pan with shortening; sprinkle with cocoa powder. In large bowl, beat butter at medium speed 1 minute or until smooth and creamy. Add sugar; beat 5 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Scrape down sides of bowl.

In large bowl, sift together flour, cocoa, baking soda, baking powder and salt. At low speed, add flour in 3 portions alternately with sour cream, beginning and ending with flour mixture; beat 5 seconds after each addition. Add chocolate chips; finish stirring batter with rubber spatula until completely blended.

Spoon batter into pan. Level with spatula; tap pan firmly on counter to settle batter. Bake 45 to 50 minutes or until wooden skewer inserted in center comes out clean and edges of cake pull away from sides of pan. Cool on wire rack 10 minutes. Invert cake onto wire rack. Cool completely.

To prepare glaze, place chocolate in medium bowl. Pour cream into microwave-safe container; microwave 60 to 90 seconds or until bubbles form around outside edge. Immediately pour over chocolate.

Let stand 1 to 2 minutes or until chocolate is softened; whisk until smooth. Let cool until slightly thickened but still pourable. Pour over cake, allowing glaze to flow down sides. Let stand until glaze is set.

Note - If using dark-coated Bundt pan, reduce oven temperature to 325°. Makes 12 servings

Alpine Chocolate-Cherry Layer Cake

This dark chocolate cake is capped with a mound of snowy white chocolate frosting and layered with a triple-cherry filling made from dried cherries, cherry liqueur and chunky cherry preserves. It’s finished with a garnish of chocolate-covered cherries.

Cake
2 cups all-purpose flour
3/4 cup unsweetened cocoa
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cup unsalted butter, softened
1 3/4 cups sugar
3 eggs
2 tablespoons kirsch or cherry juice
1 1/2 teaspoons vanilla extract
1 1/4 cups hot water

Filling
2/3 cup dried cherries
3 to 4 tablespoons kirsch or cherry juice
1 cup cherry preserves or jam, preferably Morello or sour cherry

Frosting
4 oz. high-quality white chocolate, chopped
1 (8-oz.) pkg. cream cheese, softened
1 tablespoon kirsch, if desired
3/4 to 1 cup powdered sugar, sifted

Chocolate-Covered Cherries
12 large maraschino cherries with stems
2 oz. bittersweet chocolate (preferably 60% cacao), chopped

Heat oven to 350°. Grease 3 (9-inch) round pans; dust with cocoa, tapping out excess. Whisk flour, cocoa, baking soda, salt and baking powder in medium bowl. Beat butter and sugar in large bowl at medium-high speed 3 to 4 minutes or until light and fluffy.

Beat in eggs one at a time until well-blended and fluffy, about 2 minutes. Beat in 2 tablespoons kirsch and vanilla. At low speed, beat in flour mixture alternately with 1 1/4 cups hot water just until blended, beginning and ending with flour mixture.

Divide batter between pans. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Invert cakes onto wire rack; cool completely. (Cakes can be made 1 day ahead. Cover and store at room temperature.)

Meanwhile, heat dried cherries and 3 tablespoons kirsch in small saucepan over low heat until very warm. Stir in preserves; cook and stir until preserves are melted. Cool completely. If mixture is too thick to spread, stir in additional kirsch 1 teaspoon at a time. (Filling can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

Microwave white chocolate in small microwave-safe bowl on medium 30 to 60 seconds or until almost melted; stir until smooth. Beat cream cheese in large bowl at medium-high speed until smooth and fluffy. At low speed, beat in melted chocolate and 1 tablespoon kirsch. Beat in 3/4 cup of the powdered sugar until soft and fluffy, adding additional powdered sugar to reach desired consistency.

Drain maraschino cherries; pat dry with paper towels. Microwave bittersweet chocolate in small microwave-safe bowl on medium 30 to 60 seconds or until almost melted; stir until smooth. Holding cherries by the stems, dip halfway into chocolate; place on wire rack. Refrigerate a few minutes to set chocolate.

Place 1 cake layer on serving plate or platter; spread with half of the filling. Repeat with second layer and remaining filling. Top with third layer; spread top with frosting.

Right before serving, gently press chocolate-covered cherries, stem-side up, around top edge of cake. (Cake can be assembled 4 hours ahead. Cover and refrigerate. Remove from refrigerator 1 hour before serving.)

Note - Morello cherry preserves have a sweet-tart taste due to the sour Morello cherries. Makes 12 servings

Very Lemon Cake with Lush Lemon Frosting

This cake bursts with lemony flavor, thanks to a triple dose from peel, curd and juice. The soft frosting is a creamy contrast to the coarse texture of the cake, and there’s enough of it to generously cover every inch.

Cake
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups sugar
1 tablespoon grated lemon peel
3 eggs
2/3 cup whole milk
2 tablespoons lemon juice
1 teaspoon vanilla extract

Frosting
1 (8-oz.) pkg. cream cheese, softened
1/2 cup unsalted butter, softened
1/2 cup purchased lemon curd
2 tablespoons grated lemon peel
4 cups powdered sugar

Heat oven to 350°. Spray 13x9-inch baking pan with cooking spray. Whisk flour, baking powder, baking soda and salt in medium bowl.

Beat 3/4 cup butter and sugar in large bowl at medium speed 4 minutes or until light and fluffy. Beat in 1 tablespoon lemon peel. Add eggs one at a time, beating well after each addition. Combine milk, lemon juice and vanilla in small bowl. At low speed, beat in flour mixture in 3 parts alternately with milk mixture just until blended, beginning and ending with flour mixture.

Spread batter in pan. Bake 35 to 40 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool completely on wire rack.

Beat cream cheese, 1/2 cup butter, lemon curd and 2 tablespoons lemon peel at medium speed 2 minutes or until smooth. Slowly add powdered sugar; beat 2 minutes or until light and fluffy. Spread frosting over cake. Cover and refrigerate. Serve at room temperature. Store in refrigerator. Makes 24 servings

White Chocolate-Hazelnut Cake

The perfect addition to a dessert buffet, this two-layer cake is rich yet light in texture. The luscious White Chocolate-Cream Cheese Frosting complements the cake beautifully.

3 1/2 cups cake flour, sifted
1/4 cup hazelnuts, skins removed
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups unsalted butter, softened
2 cups sugar
6 egg whites
1 tablespoon vanilla
1 cup cold water
4 oz. white chocolate, finely chopped
White Chocolate-Cream Cheese Frosting (recipe follows)

Heat oven to 350°. Spray 2 (9x2-inch) round cake pans with nonstick cooking spray. Line bottom of pans with parchment paper; spray paper with cooking spray.

Set aside 1/4 cup flour. Place remaining 3 1/4 cups flour in food processor. Add hazelnuts; process until nuts are finely ground. Place flour mixture in large bowl. Add baking powder and salt; mix well. Set aside.

Place butter in large bowl; beat at medium speed until light and fluffy. Slowly add sugar; beat until well blended. Add egg whites one at a time, beating 1 minute after each addition. Beat in vanilla.

Add flour mixture alternately with water to butter mixture, beating until batter is smooth and well blended.

In small bowl, combine chopped white chocolate with reserved 1/4 cup flour; mix well. Gently fold into batter, being careful not to deflate mixture.

Pour batter into pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. Cool on wire rack 10 minutes. Invert cakes onto wire rack; remove pans and parchment paper. Cool completely.

To assemble cake, place 1 cake layer on serving plate or 9-inch cardboard round. Spread with 1/4 of frosting. Top with second cake layer. Frost sides and top of cake with remaining frosting. If desired, garnish with chopped hazelnuts. Store in refrigerator.

Note - To skin hazelnuts, place nuts on baking sheet. Bake at 350°. for 8 to 12 minutes or until lightly toasted. Place on kitchen towel; cover with second towel. Cool slightly. Briskly rub hazelnuts with towel until skins flake off. Some stubborn skins may remain, which is okay. Makes 20 servings

White Chocolate-Cream Cheese Frosting

2 (8-oz.) pkg. cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar, sifted
4 oz. white chocolate, melted, cooled

In large bowl, combine cream cheese and butter; beat at medium speed for about 4 minutes or until light and fluffy. Slowly add powdered sugar; mix at low speed until well blended. Increase speed to medium-high; beat 2 minutes. Add melted white chocolate; mix about 30 seconds or until well blended. Refrigerate frosting 30 minutes or until of spreadable consistency

Totally Chocolate Layer Cake

This moist chocolate cake with a fine, delicate crumb is made with unsweetened chocolate and cocoa. To slice each layer in half, use a serrated knife and, with a sawing motion, make a 1-inch-deep horizontal cut around the middle of each layer. Use this cut to guide the knife as you slice from one side through to the other.

Cake
2 oz. unsweetened chocolate, chopped
2 cups cake flour
1/4 cup Dutch-processed cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, cut up, softened
1 3/4 cups sugar
3 eggs
2 teaspoons vanilla extract
1 cup sour cream
1 cup strong coffee

Frosting
6 oz. unsweetened chocolate, chopped
5 cups powdered sugar
3 tablespoons Dutch-processed cocoa
1 1/2 cups unsalted butter, cut up, softened
2 teaspoons vanilla extract
1/2 cup heavy whipping cream, room temperature

Heat oven to 350°. Spray bottom and sides of 2 (9x2-inch) round cake pans with nonstick cooking spray. Line bottoms with parchment paper; spray parchment with nonstick cooking spray.

Place 2 oz. chocolate in small heatproof bowl; place over small saucepan of barely simmering water. Stir frequently until chocolate is smooth and melted. Remove bowl from saucepan; cool slightly.

Sift cake flour, 1/4 cup cocoa powder, baking powder, baking soda and salt into medium bowl. In large bowl, beat 3/4 cup butter and 1 3/4 cups sugar at medium speed 2 minutes or until light and fluffy. Stir in melted chocolate until combined.

Add eggs one at a time, beating well after each addition. Beat in 2 teaspoons vanilla and sour cream at low speed until combined. Add flour mixture alternately in three parts with coffee, beginning and ending with flour mixture; beat just until incorporated. Pour into pans, smoothing top with spatula.

Bake 35 to 40 minutes or until top springs back when gently pressed and toothpick inserted in center comes out clean. (Cake may crack slightly during baking.) Cool in pans on wire rack 15 minutes. Invert onto wire rack; remove parchment. Cool completely.

To make frosting, place 6 oz. chocolate in small heatproof bowl; place over small saucepan of barely simmering water. Stir frequently until chocolate is smooth and melted. Remove bowl from saucepan; cool slightly. In large bowl, sift together powdered sugar and 3 tablespoons cocoa powder.

In another large bowl, beat 1 1/2 cups butter at medium speed until smooth. Add sugar mixture; beat at low speed until blended and smooth. Beat in melted chocolate. Add 2 teaspoons vanilla and whipping cream; beat 2 minutes or until fluffy, smooth and lighter in color.

Cut each cake in half horizontally. Place 1 cake layer on platter or cardboard round. Spread generous 3/4 cup frosting over top. Repeat with 2 more cake layers and frosting. Top with fourth cake layer. Spread top and sides with thin layer of frosting.

Coat sides with another smooth layer of frosting; spread remaining frosting on top, swirling decoratively. (Cake can be made up to 2 days ahead and refrigerated, or 3 weeks ahead and frozen. To freeze, place cake in freezer until frosting is firm; wrap in plastic wrap, then heavy-duty foil. To defrost, place in refrigerator overnight; remove wrapping. Serve at room temperature.) Makes 12 servings

Sour Cream-Chocolate Chip Cake

This moist yellow cake packs a triple helping of chocolate chips. Bittersweet chocolate chips have a higher cocoa content and less sugar than semisweet chips, resulting in an extra-chocolaty glaze; look for the Ghirardelli brand.

Cake
3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
2 cups sugar
1 cup canola oil
2 teaspoons vanilla extract
1 cup sour cream
1 1/2 cups semisweet chocolate chips

Glaze
1/3 cup heavy whipping cream
1/4 cup unsalted butter, cut up
2 tablespoons corn syrup
1 cup bittersweet chocolate chips

Garnish
2 cups semisweet chocolate chips

Heat oven to 350. Spray 9 1/2- or 10-inch tube pan with fixed bottom and 3 3/4-inch-high sides with nonstick cooking spray. Line bottom with parchment paper; spray paper.

In medium bowl, whisk together flour, baking powder, baking soda and salt until blended.

In large bowl, beat eggs and sugar at medium speed 2 minutes or until thick, fluffy and lightened in color. Beat in oil and vanilla at low speed until blended. Beat in flour mixture just until blended. Beat in sour cream until blended. Stir in 1 1/2 cups semisweet chocolate chips. Spoon batter into pan.

Bake 55 to 60 minutes or until wooden skewer inserted in center comes out clean or with just a few crumbs attached. (If toothpick penetrates chocolate chip, success another spot.)

Cool in pan on wire rack 15 minutes. Invert cake onto wire rack; remove parchment. Leave bottom-side up for glazing; cool completely.

Meanwhile, heat cream, butter and corn syrup in medium saucepan over medium heat 2 to 3 minutes or until butter melts and mixture is hot. Remove from heat; add bittersweet chocolate chips. Let stand 1 minute. Stir until chocolate melts and glaze is smooth. Let stand at room temperature until slightly thickened.

With small spatula, spread glaze over top and sides of cake. Let stand 30 minutes or until glaze is set. Press 2 cups semisweet chocolate chips onto sides of cake. (Cake can be made up to 1 day ahead. Cover and store at room temperature.) Makes 16 servings

Strawberry-Orange Whipped Cream Cake

This four-layer cake, dressed with orange-accented whipped cream and whole strawberries, makes an impressive dessert for any occasion. To ensure that the cake layers rise as high as possible during baking, take care when folding in the beaten egg whites. Overfolding can cause the whites to deflate, leading to thinner layers.

Cake
2 3/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
2 cups sugar
2 teaspoons grated orange peel
1 teaspoon vanilla extract
1 1/2 cups whole milk
6 egg whites

Filling & Topping
1 1/2 pints strawberries, sliced (about 2 cups)
1 tablespoon plus 1/3 cup sugar, divided
3 1/2 cups heavy whipping cream
1 tablespoon orange-flavored liqueur or orange juice
2 teaspoons grated orange peel
1 teaspoon vanilla extract
12 whole strawberries

Heat oven to 350°. Spray bottom and sides of 2 (9x2-inch) round cake pans with cooking spray. Line bottoms of pans with parchment paper. Spray parchment; sprinkle with flour.

Combine cake flour, baking powder and salt in medium bowl. Beat butter, 2 cups sugar and 2 teaspoons orange peel in large bowl at medium speed 5 minutes or until light, creamy and fluffy. Beat in 1 teaspoon vanilla until combined. At low speed, beat in flour mixture in 3 parts alternately with milk, beginning and ending with flour mixture.

Beat egg whites in large bowl at medium speed 1 to 3 minutes or until soft peaks form. Stir one-fourth of the beaten egg whites into batter. Carefully fold in remaining egg whites.

Divide batter evenly between pans. Bake 30 to 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Invert cakes onto wire rack; remove parchment. Cool completely.

Combine strawberries and 1 tablespoon of the sugar in small bowl; let stand 30 minutes. Drain any accumulated juices from strawberries.

Beat cream, remaining 1/3 cup sugar, orange liqueur, 2 teaspoons orange peel and 1 teaspoon vanilla in large bowl at medium-high speed until firm but not stiff peaks form. Reserve 3 cups of the whipped cream to frost cake. Gently fold sliced strawberries into remaining whipped cream.

Cut cake layers in half horizontally. Place 1 cake layer, bottom-side down, on platter. Spread with about 1 1/2 cups of the whipped cream with strawberries. Repeat with second and third cake layers. Top with fourth layer, top-side up. Spread top and sides of cake with reserved whipped cream. (Cake can be made to this point 1 day ahead.) Arrange whole strawberries over top before serving. Cover and store in refrigerator. Makes 12 servings

Sticky-Top Pumpkin Cake with Brown Sugar Sauce

Cake
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup unsalted butter, melted, cooled slightly
1 cup sugar
3/4 cup canned pure pumpkin
2 eggs
1 teaspoon vanilla extract

Sauce
6 tablespoons unsalted butter, cut up
1 1/4 cups packed dark brown sugar
1 cup whipping cream
1 teaspoon vanilla extract

Topping
1 cup whipping cream

Heat oven to 350°. Grease bottom and sides of 9x5-inch loaf pan. Line bottom of pan with parchment paper; grease paper.

In medium bowl, whisk together flour, cinnamon, baking powder, baking soda, salt, nutmeg and cloves until combined. In large bowl, beat melted butter, sugar and pumpkin at medium speed until blended. Beat in eggs and 1 teaspoon vanilla until smooth. At low speed, beat in flour mixture until blended. Pour batter into pan; smooth top with spatula. Bake 30 minutes or until top feels firm (cake will be partially baked).

Meanwhile, place 6 tablespoons butter, brown sugar and 1 cup cream in medium saucepan. Cook over medium heat 5 minutes or until butter melts and sugar dissolves, stirring occasionally. Increase heat to medium-high; boil 2 minutes, stirring constantly. Remove from heat; stir in 1 teaspoon vanilla.

Remove cake from oven. Carefully pour 1/2 cup of the sauce over top of cake; reserve remaining sauce. Return cake to oven; reduce oven temperature to 250ªF. Bake 35 minutes or until sauce is bubbling gently and wooden skewer inserted in cake comes out clean. Cool in pan on wire rack 10 minutes. Run knife around edges to loosen cake from pan. Invert onto serving plate; remove parchment paper. Turn top side up. Serve warm or at room temperature.

To serve, warm reserved sauce over low heat. Cut cake into 3/4-inch-thick slices; cut each slice in half. Place 2 halves on each plate. Spoon remaining sauce over each serving; drizzle with 1 cup unwhipped cream. Makes 12 servings

Raspberry Cream Cake with Chocolate Glaze

Reminiscent of Boston cream pie, this light dessert is a combo of thin sponge cake with raspberry-flavored custard and topped with a chocolate glaze.

Cake
3/4 cup cake flour
1/4 teaspoon baking powder
1/8 teaspoon salt
3 eggs, separated, room temperature
1/4 cup cold water
1/2 cup plus 2 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar

Filling
1 cup whole milk
3 egg yolks
1/4 cup sugar
2 tablespoons cornstarch
1 tablespoon butter
1 teaspoon vanilla extract
1/2 cup raspberry spreadable fruit
4 drops red food coloring, if desired

Glaze
3 oz. semisweet chocolate, chopped
3 tablespoons butter, softened
1 tablespoon light corn syrup

Heat oven to 350°. Grease 2 (9-inch) round cake pans; line bottoms with parchment paper. Grease parchment; sprinkle with flour. In medium bowl, stir together flour, baking powder and salt.

In large bowl, beat 3 egg yolks at medium-high speed 4 minutes or until thick. Slowly beat in water; gradually beat in 1/2 cup plus 2 tablespoons sugar until completely dissolved. Beat in 1/2 teaspoon vanilla. Sift flour mixture over egg yolk mixture; gently fold together with spatula.

In another large bowl with clean beater, beat egg whites and cream of tartar until stiff shiny peaks form. Fold whites into yolk mixture. Divide batter equally between pans.

Bake 18 to 20 minutes or until toothpick inserted in center comes out clean and center springs back when gently pressed. Cool on wire racks 10 minutes. Run knife around edges of pan; invert cakes onto wire racks. Cool completely; remove paper. (Cakes can be made up to 1 day ahead. Cover and store at room temperature.)

Meanwhile, to prepare filling, bring milk to a bare simmer in medium saucepan over medium-low heat. In medium bowl, whisk 3 egg yolks, 1/4 cup sugar and cornstarch until smooth. Stir in hot milk; immediately return mixture to saucepan. Bring to a boil, whisking constantly.

Boil 30 seconds; remove from heat. Stir in 1 tablespoon butter, 1 teaspoon vanilla, raspberry fruit and food coloring. Strain into medium bowl; place piece of plastic wrap directly on surface. Refrigerate 15 to 30 minutes or until well-chilled. (Filling can be made up to 4 hours ahead. Store in refrigerator.)

For glaze, place chocolate in microwave-safe bowl. Microwave 40 seconds or until almost melted; stir until smooth. Stir 3 tablespoons butter into chocolate until melted. Add corn syrup; stir until smoothly blended. Let stand until slightly thickened.

Gently spread chilled filling over top of 1 cake layer (do not stir cooled filling or it will begin to thin); top with
second cake layer. Pour glaze evenly over top. Refrigerate until ready to serve. (Cake can be assembled up to 2 hours ahead.) Score hardened glaze into 8 wedges; cut cake with serrated knife. Makes 8 servings

Pumpkin Pound Cake with Cinnamon Glaze

Pound cake takes on a golden fall color and an especially moist, dense texture with the addition of pumpkin and spices. The cinnamon glaze adds an irresistible, sweet finish.

Cake
3 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups unsalted butter, softened
2 cups sugar
6 eggs
1 (15-oz.) can pure pumpkin
1 teaspoon vanilla extract

Glaze
2 tablespoons unsalted butter, softened
1 (3-oz.) pkg. cream cheese, softened
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1 1/4 cups powdered sugar, sifted
2 to 3 tablespoons heavy whipping cream
1/3 cup coarsely chopped walnuts

Heat oven to 325°. Grease 12-cup Bundt pan with shortening. Sprinkle with flour; tap pan to remove excess flour. In medium bowl, whisk together flour, ginger, 2 teaspoons cinnamon, baking powder, salt and nutmeg.

In large bowl, beat 1 1/2 cups butter and sugar at medium speed 2 minutes or until light and fluffy. Add eggs two at a time, beating well after each addition. At low speed, beat in pumpkin and 1 teaspoon vanilla until well-blended. Slowly add flour mixture, beating just until incorporated. Spoon batter into pan.

Bake 1 hour 20 minutes to 1 hour 30 minutes or until deep golden brown and wooden skewer inserted in center comes out clean. Cool on wire rack 15 minutes. Invert cake onto wire rack; cool completely.

In large bowl, beat 2 tablespoons butter, cream cheese, 1 teaspoon vanilla and 3/4 teaspoon cinnamon at low speed 1 minute or until blended. Slowly beat in powdered sugar until smooth.

Beat in cream until of desired consistency. Pour glaze over cake; sprinkle with walnuts. Let stand until glaze is set. (Cake can be made up to 2 days ahead.) Makes 16 servings

Peppermint Brownie Cake

This is the ultimate holiday dessert, a fudgy cake festively dressed in a robe of rich chocolate ganache and decorated with crushed peppermint candies. Inside the cake is a delightful surprise: Chocolate-covered peppermints stud the brownie-like batter.

Cake
1/2 cup unsalted butter
4 oz. unsweetened chocolate, chopped
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 1/3 cups sugar
1 teaspoon vanilla extract
1 1/4 cups quartered chocolate-covered peppermint patties (about 16 (1 1/4-inch) patties)

Glaze
6 oz. semisweet chocolate, chopped
1/2 cup whipping cream
2 tablespoons unsalted butter, cut up
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract
1/4 cup crushed hard peppermint candy (about 11 pieces candy)

Heat oven to 325°. Spray bottom and sides of 9x2-inch round pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray parchment. Lightly flour parchment and sides of pan.

Put 1/2 cup butter and unsweetened chocolate in small heatproof bowl; place over saucepan of barely simmering water. Heat until smooth and melted, stirring frequently. Remove bowl from pan; cool slightly.

In medium bowl, stir together flour, baking powder and salt. In large bowl, beat eggs, sugar and 1 teaspoon vanilla at medium speed 1 minute or until light and well-blended. At low speed, beat in melted chocolate mixture until combined. Beat in flour mixture just until incorporated. Stir in peppermint patties. Spoon batter into pan, smoothing top with spatula.

Bake 35 to 40 minutes or until center springs back when lightly pressed. Cool in pan on wire rack 15 minutes. Run knife around edge. Invert onto wire rack; remove parchment. Cool completely. (Cake will sink slightly as it cools.) Turn cake right side up.

Meanwhile, place semisweet chocolate in large bowl. Heat cream, 2 tablespoons butter and corn syrup in medium saucepan over medium heat until butter melts and mixture is hot, stirring occasionally. Pour over chocolate; let stand 1 minute. Stir until chocolate melts and glaze is smooth. Stir in 1/2 teaspoon vanilla.

Pour glaze over cake; with back of spoon, spread quickly over top and sides. Let stand 30 minutes or until set. (Cake can be made to this point up to 1 day ahead. Cover and store at room temperature.) Before serving, sprinkle crushed candy over top of cake.

Note - Use flat side of meat mallet to crush candy. Place crushed candy in fine strainer; shake to remove fine powder. Makes 12 servings

Praline-Topped Pecan Cake

Cake
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup evaporated milk
1/4 cup water
1 cup sugar
1/2 cup packed brown sugar
1/2 cup butter-flavored shortening
1 1/2 teaspoons vanilla extract
2 eggs
3/4 cup finely chopped pecans

Topping
2/3 cup evaporated milk
2/3 cup packed brown sugar
1/4 cup butter
2 teaspoons cornstarch
1/2 teaspoon vanilla extract
1 cup finely chopped pecans

Heat oven to 350°. Grease and flour 13x9-inch baking pan. In medium bowl, whisk together flour, baking powder, baking soda and salt. Pour milk and water into small bowl.

In large bowl, beat sugar, 1/2 cup brown sugar and shortening at medium speed 4 to 5 minutes or until well-mixed. Beat in vanilla. Beat in eggs one at a time, beating well after each addition. At low speed, beat in flour mixture in 3 parts alternately with milk mixture, beginning and ending with flour mixture. Fold in 3/4 cup pecans.

Spread batter in pan. Bake 30 to 35 minutes or until golden brown, toothpick inserted in center comes out with some moist crumbs attached and edges of cake pull away from sides of pan. Cool on wire rack 30 to 45 minutes or until warm, not hot(cake will sink slightly in center during cooling).

Place all topping ingredients except pecans in heavy medium saucepan. Bring to a boil over medium heat; boil 3 minutes or until mixture coats back of spoon, stirring occasionally. Remove from heat; stir in 1 cup pecans. Immediately spread over warm cake. Cool completely. Makes 16 servings

Sparkling White Chocolate Cake with Champagne-Raspberry Sauce

This special-occasion cake has many steps. Luckily, they can be made in stages and you can assemble the cake the day before. For true white chocolate flavor, be sure that cocoa butter is a primary ingredient in the chocolate that you buy. Because the frosting has to chill completely, plan to make it at least four hours before frosting the cake.

Frosting
16 oz. white chocolate, divided
3/4 cup whipping cream
10 tablespoons unsalted butter, cut up
2 teaspoons light corn syrup

Cake
1/4 cup unsalted butter
6 large eggs
1 cup sugar
1/8 teaspoon salt
2 teaspoons vanilla
1 cup all-purpose flour

Syrup Filling and Sauce
2 1/2 cups sweet Champagne or sparkling wine, divided
1/4 cup sugar
1 (12-oz.) pkg. frozen raspberries
1/2 cup seedless raspberry jam, divided

Finely chop 12 oz. of the white chocolate and place in large bowl; reserve remaining 4 oz. chocolate for garnish. Place remaining frosting ingredients in medium saucepan; cook over medium heat 2 to 3 minutes or until butter is melted and cream is hot (do not let cream boil). Pour over chocolate; let stand 3 to 4 minutes or until chocolate is soft and melted. Gently whisk until smooth.

Pour into 13x9-inch baking pan. Refrigerate 2 to 4 hours or until frosting is of spreadable consistency.

Meanwhile, heat oven to 350¦. Spray 2 (9x2-inch) round baking pans with nonstick cooking spray. Line bottoms with parchment paper. Spray paper with nonstick cooking spray; lightly flour.

To make cake, melt 1/4 cup butter in small saucepan over low heat or in microwave. Skim foam from top; cover to keep warm.

In large bowl, whisk together eggs, 1 cup sugar and salt until blended. Set bowl over saucepan of barely simmering water (bowl should not touch water). Cook 2 to 3 minutes or until sugar is dissolved and mixture is warm to the touch, whisking constantly. Remove from heat.

Beat at medium-high speed 5 minutes or until mixture is pale and thick; beat in vanilla. Sift half of flour over egg mixture; gently fold until combined. Sift and fold in remaining flour. Stir about 1 cup of the cake batter into melted butter. Fold mixture back into batter. Divide batter between cake pans.

Bake 18 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Run small knife around pan edges to loosen; invert onto rack; cool completely.

Meanwhile, make syrup. Combine 1/2 cup of the Champagne and 1/4 cup sugar in medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Boil 2 to 3 minutes or until reduced to 1/2 cup. Place in small bowl; cool to room temperature.

To make sauce, place remaining 2 cups Champagne in another medium saucepan. Bring to a boil over medium-high to high heat; boil until reduced to 1 to 1 1/4 cups, about 10 minutes. Stir in raspberries and 1/4 cup of the jam; reduce heat to low.

Simmer 1 minute or until jam is melted and raspberries are thawed. Cool slightly. Place mixture in food processor or blender; process until smooth. Strain through sieve to remove seeds. Cover and store in refrigerator.

To assemble cake, place one layer on serving platter or cardboard round. Brush with half of the syrup; spread with remaining 1/4 cup of the jam. Spread about 1/2 cup of the frosting over raspberry jam (donãt worry if layers blend together).

Top with second cake layer. Brush with remaining half syrup; frost top and sides of cake with remaining
frosting. Using vegetable peeler, make chocolate curls or shavings. Press curls onto sides of cake. Store in refrigerator; let stand at room temperature 30 minutes before serving. Serve with raspberry sauce. Makes 12 servings

Sticky Macadamia-Date Cake with Toffee Sauce

This wonderfully rich cake is a version of a favorite Australian dessert, sticky date pudding. The dates make it moist and sweet; the nuts add crunch. The toffee sauce is equally good warm or cold and keeps well in the refrigerator for up to 1 week.

Cake
6 oz. pitted dates, chopped (about 1 cup)
1 1/4 cups boiling water
1 cup packed brown sugar
1/4 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 (3.25-oz.) jar macadamia nuts, chopped

Sauce
2/3 cup packed brown sugar
2/3 cup whipping cream
1/4 cup butter
1 teaspoon vanilla extract

Heat oven to 350°. Grease and flour 8x2-inch round cake pan or 8-inch springform pan. In medium bowl, combine dates and water. Let stand 20 minutes.

In large bowl, beat 1 cup brown sugar and 1/4 cup butter at medium speed 3 to 4 minutes or until light and fluffy. Add eggs one at a time, beating until well-blended. Add 1 teaspoon vanilla. In medium bowl, stir together flour, baking powder and baking soda. At low speed, beat in flour mixture alternately with date mixture, mixing until combined. Stir in nuts. Pour into pan.

Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 20 to 30 minutes; remove from pan. Serve warm or at room temperature.

Meanwhile, in medium saucepan, combine all sauce ingredients. Cook over medium-high heat until mixture comes to a boil, stirring occasionally. Reduce heat to low; simmer 5 minutes. Serve warm sauce over cake. Makes 8 servings

Raspberry Butter Cake

Fresh raspberries nestle inside this cake and garnish the top, providing a fruity note in each bite. With a layer of moist yellow cake on the bottom and a vanilla cheesecake topping, itãs like eating two desserts in one. To make it easier to remove and serve, its baked in a springform pan.

Cake
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1/2 cup sugar
1 egg
2/3 cup sour cream
2 tablespoons lemon juice
1 teaspoon vanilla extract
3/4 cup fresh raspberries

Topping
2 (3-oz.) pkg. cream cheese, softened
1 cup powdered sugar
2 eggs
1 teaspoon vanilla extract
2 cups fresh raspberries

Heat oven to 325°. Spray 8-inch springform pan with cooking spray. Whisk flour, baking powder, baking soda and salt in medium bowl.

Beat butter and sugar in large bowl at medium speed 3 to 4 minutes or until creamy and lightened in color. Beat in 1 egg. At low speed, beat in sour cream, lemon juice and 1 teaspoon vanilla until combined. Beat in flour mixture just until incorporated. Spoon batter into pan. Sprinkle with 3/4 cup raspberries, pressing gently into batter. Bake 25 to 30 minutes or just until top feels firm when lightly touched.

Meanwhile, beat cream cheese and powdered sugar in large bowl at low speed until smooth. Beat in 2 eggs and 1 teaspoon vanilla until combined. Slowly pour topping over partially baked cake. Bake 25 to 35 minutes or until edges look firm and center moves slightly when pan is tapped but doesnãt ripple as if liquid.

Cool completely in pan on wire rack. Sprinkle with 2 cups raspberries before serving. (Cake can be made 1 day ahead.) Cover and store in refrigerator. Makes 8 servings

Plum Upside-Down Cake

Topping
6 tablespoons unsalted butter
1 cup packed light brown sugar
1 tablespoon honey
4 cups sliced plums, unpeeled (about 4 large plums)

Cake
2 tablespoons unsalted butter, cut up
1/2 cup milk
2 eggs
1 cup sugar
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon vanilla
1 teaspoon almond extract
1 cup all-purpose flour
1 teaspoon baking powder

Heat oven to 350°. Spray 9x2-inch round cake pan with nonstick cooking spray. Place 6 tablespoons butter, brown sugar and honey in large skillet over low heat. Cook 2 to 4 minutes or until butter and sugar are melted, stirring frequently. Spoon and spread into pan; arrange sliced plums over topping.

In small saucepan, heat 2 tablespoons butter and milk over medium heat until butter is melted and milk comes to a simmer.

Meanwhile, in large bowl, whisk together eggs, sugar, salt, cinnamon, vanilla and almond extract until blended. Stir in flour and baking powder. Add hot milk mixture all at once to flour mixture; immediately whisk quickly to combine. Pour batter over fruit and topping.

Bake 50 to 55 minutes or until center of cake springs back when gently pressed. (Toothpick success does not work with this recipe.) Cool on wire rack 5 minutes. Run knife around edge of pan; invert onto heatproof serving platter. Remove pan. Let cake stand 30 minutes; serve warm, if desired. Makes 8 servings

Peanut Butter-Chocolate Mousse Cake

This impressive dessert is a peanut butter lover’s delight. A chocolate cookie crust with crunchy roasted peanuts and a hint of cinnamon holds a dreamy filling of peanut butter mousse. More chocolate, with coffee, is layered on top. Make sure you give it plenty of time to chill before serving.

Crust
1 1/4 cups chocolate cookie crumbs
1/4 cup finely chopped unsalted roasted peanuts
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted

Mousse
1 1/4 cups creamy peanut butter
1 (8-oz.) pkg. cream cheese, softened
1 1/4 cups powdered sugar
1 tablespoon vanilla extract
1 1/3 cups whipping cream

Topping
1/3 cup whipping cream
3 tablespoons sugar
2 teaspoons instant espresso coffee powder
4 oz. semisweet chocolate, chopped
1/2 teaspoon vanilla extract

Heat oven to 325°. In medium bowl, stir together cookie crumbs, peanuts, 3 tablespoons sugar and cinnamon. Add melted butter; stir until evenly moistened. Press evenly into bottom and 1 inch up sides of 9-inch springform pan. Bake 10 minutes or until crust is firm. Cool.

In large bowl, beat peanut butter and cream cheese at low speed until blended. Add powdered sugar and 1 tablespoon vanilla; beat until smooth.

In another large bowl, beat 1 1/3 cups cream at medium-high to high speed until soft peaks form. Fold into peanut butter mixture in three parts; pour into crust. Refrigerate while preparing topping.

Place 1/3 cup cream, 3 tablespoons sugar and espresso coffee powder in small saucepan; heat over medium heat until sugar dissolves, tiny bubbles appear around edge of saucepan and mixture reaches about 160°F., stirring occasionally. Remove from heat; add chocolate. Let stand 1 minute; stir until smooth.

If necessary, return saucepan to low heat just until chocolate is completely melted, stirring constantly. Remove from heat. Stir in 1/2 teaspoon vanilla. Cool 5 minutes. Spread topping evenly over mousse filling. Cover and refrigerate until well-chilled, at least 4 hours. Store in refrigerator.

Note - Crush chocolate wafer cookies or chocolate sandwich cookies in food processor or in plastic bag with rolling pin. Makes 12 servings

Maple-Pecan Layer Cake

This two-layer cake is loaded with pecans and topped with a buttery, creamy frosting. While the nuts can be ground in a food processor, using a nut grater will produce a darker, nuttier taste because the more finely ground nuts are better dispersed throughout the cake. If possible, use grade B maple syrup; it’s darker in color and has a stronger maple flavor.

Cake
2/3 cup unsalted butter, softened
1 1/3 cups sugar
4 eggs
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup finely grated or ground toasted pecans
2/3 cup sour cream

Frosting
3 cups powdered sugar, sifted
1/2 cup unsalted butter, softened
1/2 cup maple syrup
1/4 cup finely chopped toasted pecans

Heat oven to 350°. Grease 2 (9x2-inch) round pans. Line bottoms with parchment paper; grease paper. In large bowl, beat 2/3 cup butter and sugar at medium speed 4 to 5 minutes or until light and creamy. In small bowl, whisk together eggs and vanilla; beat into butter mixture in two parts.

In medium bowl, whisk together flour, salt, baking soda and baking powder. Whisk in 1 cup pecans. At low speed, beat into butter mixture in 3 parts alternately with sour cream, beginning and ending with flour mixture. Divide batter evenly between pans.

Bake 30 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Invert cakes onto wire rack; remove parchment. Cool completely.

Meanwhile, in medium bowl, beat powdered sugar and 1/2 cup butter at medium-low speed until blended. Slowly beat in maple syrup until smooth and creamy.

Spread half of the frosting over one cake layer; top with second cake layer. Frost top of cake with remaining frosting; sprinkle with 1/4 cup pecans.

Note - If using nut grater, grate approximately 1 cup toasted pecan halves and measure 1 cup. If using food processor, pulse scant 1 cup toasted pecan halves with 1 tablespoon of the flour until finely ground; measure 1 cup. To toast pecans, place on baking sheet; bake at 350°. for 6 to 8 minutes or until slightly darker in color. Cool. Makes 12 servings

Orange-Almond Cake with Citrus Glaze

Intense, fresh orange flavor permeates this delightful cake. Its moist texture is punctuated by a slight crunch from the ground almonds. In addition to a fine ending to an evening meal, it makes a lovely addition to a brunch menu.

Cake
1 1/4 cups slivered almonds
1 1/2 cups sugar, divided
1 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
3 eggs, separated
1/8 teaspoon cream of tartar
2 eggs
1/2 cup extra-light olive oil
1 1/2 tablespoons grated orange peel
1 teaspoon grated lemon peel
1 teaspoon orange extract
1/2 teaspoon almond extract
3/4 cup orange juice with pulp

Glaze
1 1/2 cups powdered sugar
1 to 2 tablespoons orange juice
1 teaspoon lemon juice
2 teaspoons grated orange peel

Heat oven to 350°. Grease 10-inch nonstick Bundt pan with shortening. Sprinkle with flour; tap sides of pan to remove excess.

In food processor, combine almonds and 1/4 cup of the sugar; pulse 1 minute or until almonds are very finely ground. Place in medium bowl; whisk in flour, baking powder and salt.

Place 3 egg whites and cream of tartar in large bowl; reserve yolks. Beat at medium-high speed 30 seconds or until foamy. With mixer running, slowly add 3/4 cup of the sugar; beat 3 to 4 minutes or until soft peaks form. Place in small bowl.

In same large bowl, beat 2 eggs, reserved 3 egg yolks, olive oil, remaining 1/2 cup sugar, 1 1/2 tablespoons orange peel, lemon peel, orange extract and almond extract at medium speed 2 minutes or until pale yellow. Slowly add orange juice; beat 1 minute.

Whisk in flour mixture. Add 1 cup of the egg whites; gently whisk to lighten mixture. Fold in remaining egg whites. Pour into pan. Bake 35 to 40 minutes or until golden brown and toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Invert onto wire rack; cool completely.

Meanwhile, in medium bowl, whisk powdered sugar, 1 tablespoon of the orange juice and lemon juice until smooth, adding additional orange juice if necessary. Stir in 2 teaspoons orange peel. Drizzle glaze over cake. Makes 12 servings

Hazelnut-Cherry Reine de Saba

This classic French cake is typically made with ground almonds. Here weÆve substituted toasted hazelnuts and added dried cherries. Made with just a little flour, itÆs deliciously moist and dense in the center.

Cake
1/2 cup hazelnuts
2/3 cup all-purpose flour
Dash salt
1/2 cup dried cherries
2 tablespoons Kirsch or orange juice
4 oz. semisweet chocolate, chopped
1/2 cup unsalted butter, cut up
3 eggs separated
3/4 cup sugar
1/8 teaspoon almond extract
Powdered sugar

Ganache
6 oz. semisweet chocolate, chopped
1/2 cup whipping cream
1 tablespoon Kirsch or additional whipping cream

Heat oven to 350°. Grease 9x1 1/2-inch round cake pan; line bottom with parchment paper. Grease parchment; flour bottom and
sides of pan.

Place hazelnuts in small baking pan; bake 8 to 10 minutes or until skins begin to loosen and nuts begin to brown. Wrap nuts in paper towels; let stand 5 minutes. Rub with paper towels to remove as much of the outer skins as possible; cool. Place cooled nuts, flour and salt in food processor; process until finely ground.

Meanwhile, in small bowl, combine cherries and 2 tablespoons Kirsch; let stand 30 minutes. In medium heatproof bowl, microwave 4 oz. chocolate and butter on medium 1 to 2 minutes or until butter is melted and chocolate is soft. Stir until smooth; cool to room temperature.

In large bowl, beat egg yolks and all but 2 tablespoons of the sugar at medium speed 4 minutes or until thick and pale yellow. Reduce speed to low; beat in chocolate mixture until blended. Stir in cherries with soaking liquid and almond extract. Stir in flour mixture.

In another large bowl, beat egg whites at medium-high speed 1 minute or until soft peaks form. Add remaining 2 tablespoons sugar; beat until slightly stiff peaks form (do not overbeat). Stir one-fourth of the egg white mixture into chocolate mixture to lighten batter; fold in remaining whites. (Mixture will still be fairly stiff.) Spread in pan.

Bake 25 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean with a few crumbs attached. Cool in pan on wire rack. To remove cake, invert onto plate; remove parchment. Invert onto serving platter. Dust lightly with powdered sugar before serving.

Meanwhile, in medium heatproof bowl, microwave 6 oz. chocolate and 1/2 cup whipping cream on medium 2 minutes or until cream is hot and chocolate is softened. Stir until smooth. Stir in 1 tablespoon Kirsch. (Ganache can be made up to 3 days ahead. Cover and refrigerate. Reheat gently over low heat or in microwave on medium just until warm.) To serve, cut cake into 8 pieces; place on dessert plates. Spoon ganache over cake.

Note - If using additional 1 tablespoon whipping cream instead of Kirsch, add at this time. Makes 8 servings

Nutmeg Angel Food Cake with Caramel Drizzle

Fresh nutmeg adds spice to this cake and pairs beautifully with the caramel topping. The nutmeg can be easily grated using a fine-holed cheese grater. Just remember to slightly pack it when measuring because freshly grated nutmeg is very fluffy.

Cake
1 cup all-purpose flour
1/2 cup powdered sugar
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 1/2 cups egg whites (10 to 12 large), cool room temperature
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1 cup superfine sugar

Caramel
1/4 cup unsalted butter
1/2 cup packed light brown sugar
1 cup whipping cream

Heat oven to 350°. Place flour, powdered sugar, nutmeg and salt in medium bowl. Sift 3 times to evenly distribute ingredients.

Place egg whites in large bowl; beat at medium-low speed until loose and foamy. Add cream of tartar and vanilla; beat at medium-high speed until soft peaks just begin to form. With mixer running, slowly add superfine sugar in steady stream, beating just until egg whites are glossy and hold peaks that slightly bend. (Do not overbeat; peaks should not be dry and stiff.)

Sift one-third of the flour mixture over egg white mixture; gently fold to incorporate. Repeat with remaining
flour mixture, making sure no lumps of flour remain but being careful egg whites do not deflate. Gently spoon mixture into ungreased 10-inch tube pan with removable bottom. Run long narrow spatula through cake to eliminate any large air bubbles; gently smooth top.

Bake 35 to 40 minutes or until cake is golden brown, springs back when gently touched and skewer inserted in center comes out clean. (Top may crack as it bakes.) Invert cake onto neck of bottle or funnel, or let stand upside-down on feet attached to tube pan. Cool completely in pan 2 to 3 hours.

Meanwhile, to make sauce, melt butter in medium saucepan over medium heat. Add brown sugar; cook and stir 1 to 2 minutes or until sugar is dissolved. Add cream; bring to a boil. Boil 5 to 6 minutes until slightly thickened; cool to glaze consistency.

To remove cake from pan, slide thin narrow knife or spatula around edges of pan and tube. Lift tube out of pan; invert cake onto serving platter. Spoon caramel onto cake, allowing some to drizzle down side; let stand until caramel is firm. Slice with serrated knife.

Note - To bring egg whites to cool room temperature, separate eggs and place whites in large bowl. (Discard yolks or save for another use.) Place bowl in sink or pan filled with 2 to 3 inches of hot tap water. Let stand 1 to 3 minutes or until whites are at cool room temperature, stirring occasionally. Makes 12 servings

Honey-Cardamom Cake with Orange Blossom Cream

Honey lends its distinctive flavor to this delicately spiced, wonderfully moist cake. It is lovely with just a dollop of honeyed whipped cream, or serve it with sliced peaches or nectarines. Use orange blossom honey or another mild honey, such as clover.

Cake
3 cups cake flour
1 tablespoon baking powder
2 teaspoons ground cardamom
1/2 teaspoon salt
3/4 cup mild honey
1/2 cup unsalted butter, softened
3/4 cup sugar
3 eggs
1 cup whole milk

Syrup
1/4 cup honey
1/4 cup hot water

Cream
2 cups whipping cream
1/4 cup orange blossom honey

Heat oven to 325°. Spray 13x9-inch pan with nonstick cooking spray. In medium bowl, stir together flour, baking powder, cardamom and 1/2 teaspoon salt.

In large bowl, beat 3/4 cup honey and butter at medium speed 2 minutes. Slowly add sugar, beating constantly. Add eggs one at a time, beating 1 minute after each addition. Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Spread evenly in pan.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes.

Meanwhile, stir together syrup ingredients. With long wooden skewer, poke holes in cake, poking through to bottom of pan. Brush cake with syrup. Cool completely.

In medium bowl, beat cream at medium-high speed until soft peaks form. Add 1/4 cup honey, beating just until blended. Serve cake with cream. Store in refrigerator. Makes 12 servings