Redcurrant Surprise Cupcakes by Hungry Jenny

The surprise is a nice dollop of apricot jam inside the cake :-) http://hungryjenny.blogspot.com/2010/08/redcurrant-surprise-cupcakes.html

Zesty Raspberry Cake by Hungry Jenny

Makes 1 loaf

Eggnog Cake by Bob Towlson

My Grandmothers Chocolate Cake by mary henderson

This has been passed down through the generations. It was my great grandmother's own recipe. I have passed it on to my daughters as well. I hope you enjoy it as much as we have over the years.

Simple Pumpkin Sheet Cake by David Martin

Great this time of the year, I found this recipe in the local paper in 2004. When my sister visited recently, we made this cake to use up some pumpkin I had on hand. If you use canned pumpkin it is really simple and delicious. Although it was called a Pumpkin Bar in the original recipe, it's more of a cake in texture. The recipe…

Flourless Chocolate Cake by Erin S

A rich and decadent chocolate cake

jelly roll by laurie lalia

this is my great grandmothers recipe.this recipe is a hungarian recipe.very easy to make.

Friands and Financiers by Corrie

Friands just have to be the easiest little cakes in the world to make! You just whack everything into a bowl and stir. Great for children helping in the kitchen, as there are no electric beaters for little fingers to get stuck in, and super quick so no loss of interest for those short attention spans. A Financier is a traditional…

Iced Pumpkin Cakies by Farrell May Podgorsek

These are a very soft cake-style cookie. They are a wonderful fall treat. I have used canned pumpkin in place of the squash puree, as well as pumpkin butter. The icing is just right - not too sweet. The eggnog mellows out the sweetness of the powdered sugar

Wacky Cake by David St. John

Grasshopper Dessert by viper

CARROT CAKE by Lillie Ann Passwaiter

COCONUT FROSTING 8 OZ ORGANIC. CREAM CHEESE, SOFTENED 1/3 CUP ORGANIC BUTTER, SOFTENED AT ROOM TEMP. 2 TSP. ORGANIC VANILLA 1/3 CUP ORGANIC HONEY MIX ALL THE ABOVE INGREDIENTS & SPREAD ON CAKE ON TOP OF FROSTED CAKE, SPRINKLE 1/4 CUP CHOPPED WALNUTS

Butter Free Raspberry Polenta Cake by Hungry Jenny

The quantity of polenta used is small, but is enough to work in that slightly gritty texture expected from a polenta cake. I also baked it in a shallower tin which results in a crunchy cased cake that is still soft and moist on the inside.