Triple Berry Skillet Cake by Chris

Lemon Poppyseed Pound Cake by Rose Levy Beranbaum

This cake not only has a silky-smooth dissolving texture similar to the famous Sara Lee pound cake but also the incomparable moist, buttery flavor of a home-baked cake. Its excellent keeping qualities make it ideal for slicing ahead and bringing on picnics.

Strawberry Shortcakes with Whipped Cream by Nancy Oakes

Individual Almond Cherry Trifles by Shannon Millisor

Fresh cherries layered with a sweetened Greek yogurt mixture and almond angel food cake

Spice Nut Bundt Cake with Lemon Glaze by Salad Foodie

A sassy lemon glaze sets off this spice Bundt cake. It fits the bill for morning coffee or afternoon breaktime, and keeps well several days refrigerated. If you don't have cardamom spice just replace with an equivalent amount of allspice and cloves.

Chocolate and Grand Marnier Souffle Cakes by Debi Shawcross

Individual souffle like chocolate/orange cakes

Wild Rice Maple Bundt by Kevin Olomon

This cake may sound a bit odd, but when I first tasted it- it became a fast favorite! Wild Rice is harvested in Minnesota and it was first cooked and eaten by the Native tribes there. Wild Rice is actually not a rice at all, but a tall, thick grass harvested and dried until hard and then cooked down until soft and eaten as a starch.…

Favorite Gingerbread Cake by Salad Foodie

Gingerbread cake addicts, rejoice - this recipe makes the right size gingerbread cake for a crowd! Lightly moist and lightly sweet, this version I developed over time is a good fit for a holiday dessert or treat for company. I like just a dusting of powdered sugar rather than a frosting. It’s my gingerbread cake FAV - hope you’ll try…

Roasted Banana Bars with Browned Butter Pecan Frosting by Salad Foodie

This recipe was a finalist in Cooking Light Magazine's "Twenty-five Favorite Dessert Recipes" several years ago. The notion of roasting a banana intrigued me so I was up to the challenge of trying it out. MY VERDICT: THEY ARE VERY TASTY AND I WILL MAKE THEM AGAIN. However, they are more cake-like than bar-like, and the extra steps,…

Texas Sheetcake for a Large Group by myra byanka

Nice one-layer cake that will feed 20 or more. Make the cake from scratch, but use canned frosting. Equipment: Jelly Roll pan or 15 X 10 pan

Lemon, Orange Poppy Seed Cake by J. Gino Genovesi

A variation of mine of the poppy seed cake. Try it. You will like it

Supreme Double Chocolate Cake by J. Gino Genovesi

A rich, delightful cake which is very moist and tasty. It is great if served with what I call "Whipped Ice Cream" , a combination of ice cream and cool whip blended together. Try it!

Hot Milk Sponge by colleen

This is my grandmother's (Margaret Rudis) recipe.