Dessert, Cake Recipes

Fig fruit cake with dried figs, candied cherries, pineapple, walnuts, brandy, and unsweetened chocolate. A spiced holiday loaf baked low and slow for dense, sliceable richness.

Fig garden party cakes layer sponge cake or lady fingers with a homemade dried-fig filling cooked down with peanut butter, butter, and lemon juice. A vintage tea-table dessert with surprising depth.

Cherry-filled sheet cake with a buttery dough base, canned cherry pie filling, and a crunchy walnut streusel topping. An easy crowd-sized dessert baked in one pan.

Finnish curd cake (rahkakakku) built on a buttered breadcrumb crust with sieved cottage cheese, cardamom, ginger, and citrus zest folded through a tender flour batter.

First prize chocolate fudge cake, a flourless-style dense chocolate cake with semisweet chocolate, coffee, and folded egg whites. An award-winning showstopper with deep fudgy texture.

Light almond sponge cake layers stack with blueberry ricotta filling and whipped cream, then get crowned with fresh berries for a patriotic red, white, and blue celebration dessert.

French apple spice cake with cinnamon, nutmeg, allspice, chopped walnuts, and raisins. An oil-based one-bowl cake that starts by macerating apples in sugar.

Friendship-starter prune cake spiced with cinnamon and studded with chopped walnuts and stewed prunes. A moist, sourdough-tinged sheet cake from the Amish friendship-bread tradition.

Southern blackberry jam cake with allspice, cinnamon, raisins, and chopped nuts in a buttermilk batter, frosted with cooked caramel icing and pecan halves. A three-layer heritage cake.

A simple but delicious cake that's easy to make and your whole family will enjoy!

Cooked coconut pecan icing made with evaporated milk, sugar, and margarine. A thick, buttery frosting with toasted coconut and pecans, poured over hot cake.

Fruit-glazed cheesecake: a dense, velvety baked cheesecake made with cream cheese and cottage cheese, finished with fresh strawberries. Slow-cooled in the oven for a crack-free top.

Homemade strawberry and blueberry glazes for cheesecake with cornstarch thickening and liqueur. Two fruit topping options: orange-kissed strawberry or kirsch-spiked blueberry.

Fruity pineapple cake studded with golden raisins, candied cherries, and crushed pineapple, baked low and slow in a tube pan. A retro holiday loaf that ages beautifully and slices clean.

Fudge pudding cake that bakes into two layers: chocolate cake on top and a rich fudge sauce on the bottom. A self-saucing dessert with walnuts and real chocolate.

Winner of the 1991 Michigan Chocolate Cake Contest Created by Linda Theil