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Sweet potatoes during the holidays are a must in our household. You can eat this cake plain, topped with whipped cream, or topped with a glaze. Either way, this pound cake is delicious!
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If you want a cake that tastes like caramel, try this cake recipe with a caramel icing.
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The authors of Baked offer a twist on the traditional, using cinnamon buttercream icing in place of the standard sweet cream cheese frosting for this red velvet cake recipe.
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This anise-flavored Lebanese cake is a beautiful golden color thanks to turmeric powder; try it the next time you want a unique dessert.
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Dried cherries are reconstituted with almond extract to give this cake recipe a delightful flavor that goes great with coffee.
cooking.nytimes.com
Like all the best devil’s food cakes, this six-layer beauty has a deeply fudgy flavor and a light and feathery texture In between the tender cake layers, a black pepper and vanilla buttercream creates a soft and creamy contrast to the dense fudge frosting on the top and sides With six layers and two frostings, this cake is definitely a project, but one well worth making if you want to impress
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Irish soda bread with flour, baking soda, buttermilk, and caraway seeds. Easy to make, no need for a mixer.
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A homemade pineapple cake is topped with a caramel-pecan sauce that soaks into the cake.
cooking.nytimes.com
This Southern delicacy contains no cheese, but a buttery filling with a hint of cheese-like curd adds color and luscious flavor.
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This is a relatively plain cake made moist with prunes and prune juice. Its nice to have slice of this cake for breakfast in the morning.
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Angel food cake is rolled up around a homemade cranberry filling in this light-tasting holiday dessert.
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