Sugar cane recipes

Lovelight chiffon yellow cake: feather-light two-layer yellow cake with a meringue folded into the batter for extra airiness. Classic 1950s tender-crumb cake.

Pudding cake roll is a light sponge cake rolled around vanilla pudding, dusted with powdered sugar. A lighter, Weight Watchers-friendly take on the classic Swiss roll.

Warm butter-rum sauce made with brown sugar, butter, and a splash of rum, poured over a fork-pricked pound cake so it soaks into every bite. Ready in 25 minutes.

Chocolate layer cake stacks three buttermilk chocolate layers with a warm date-and-nut custard filling, then coats the whole thing in fudge frosting. An old-fashioned three-layer showstopper.

Elvis Presley's pound cake with seven eggs, heavy cream, and cake flour started in a cold oven. A dense, buttery Southern pound cake with a velvety crumb and golden crust.

Fig and cherry cobbler with dried figs, cherry pie filling, cinnamon, and drop biscuit topping. A bubbly, old-fashioned fruit cobbler that starts hot and finishes at moderate heat.

Buttery pound cake soaked in a homemade liqueur syrup. Choose your favorite spirit: rum, amaretto, hazelnut, orange, or raspberry. Stores up to 6 months frozen.

Cold water chocolate cake with melted unsweetened chocolate, butter, and a splash of cold water for an exceptionally tender, light crumb. A heritage two-layer cake recipe.

Seven-up cake made with lemon cake mix and pineapple pudding, topped with a cooked pineapple-coconut icing poured over warm. A retro Southern sheet cake from the church potluck era.

A basic, but delectable cake made with pecans, coconut and cream cheese.

Lemon pound cake with a fine, buttery crumb and bright citrus zest, baked in a bundt or mini loaves. Old-fashioned five-egg richness with no leavening except properly creamed butter.

Country sponge cake made with six eggs, cake flour, lemon juice, and no butter or oil. Light, airy, and golden brown from a classic tube pan technique.

Very easy and tasty recipe! I used only half the amount of sugar called for, and it was sweet enough for our family. Keeper!

Ultra-simple bundt cake mixing lemon cake mix with apricot nectar, eggs, and oil for a moist, citrus-kissed dessert.

The classic French pastry dough. Make up to 3 days in advance.

Genoise mousseline is a classic French sponge cake made with whole eggs, extra yolks, and no butter, warmed over a bain-marie and whipped to airy volume for a tender crumb.