Maple cake/12 recipes

This is not your classic bundt cake that's packed with not-so-good-for-you ingredients. The cake is made with 100% whole wheat flour, grapeseed oil, Greek yogurt, low-fat cream cheese, and fresh raspberries. The ganache doesn't have any butter or cream, it contains cocoa powder, honey, grapeseed oil and Greek yogurt. Super chocolaty, fudgy, moist and packed with goodness.

Sara Lee's Pound Cake recipe

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Absolutely delicious! I love pumpkin but hate making pie crust, so this is a great alternative. Very easy, too. The maple syrup is a nice subtle flavor. The honey glazed walnuts are really a nice touch. Going to be using them in other things, too. I presented this two ways, one still in the ramekin, and one unmolded. Thanks for a great new addition to the fall dessert line-up.

A very moist and delicious cake with bursts of blueberries Enjoy a slice or two with your morning coffee or afternoon tea.

Easy and delicious. I cheated a bit by topping with canned milk chocolate frosting that I nuked for 30 seconds to make it easier to spread. I refrigerated the cake 8 hours before cutting.

A friend gave me this recipe, it's a layer cake, cake + blueberry + sour cream. This dessert is a huge hit every time I make it.

Lemon Strawberry Cake Roll recipe

Using a box cake mix as a base is a time saver; substituting cream cheese for mascarpone is a money saver. Tastes like the real thing, is beautiful and surprisingly light.

Pflaumenkuchen (Plum Cake) recipe

Yeast risen British oat cakes for a classic breakfast accompaniment. Easily made ahead for a quick warm n' serve weekday breakfast.

So delicious, moist and flavourful. It was a HUGE hit at our family dinner last night! I actually doubled the batch and it was still perfect...

Dark Christmas Cake recipe

Pan seared scallops served on a bed of fennel puree with a sweet Balsamic drizzle. This recipe was inspired by Masterchef New Zealand contestant Rob and I've modified the ingredients and instructions to match those that are commonly available in North America along with experimentation to make the recipe lower in fats yet every bit as flavorful.

These yogurt lemon cupcakes are delicious, they are so moist and lemony; if you don't have lemon extract, just add more freshly grated lemon zest and juice; you can eat them plain or you can frost them with any kind of creamy frosting, which adds some creaminess and sweetness. Absolutely a great cupcake recipe that everybody loves.

These cookies have a cake-like texture, very moist. The lemon juice and zest add the refreshing citrus taste, and the glaze gives another layer of zing.