This recipe has been handed down through the Westfall family for years. My grandfather, James Westfall, made this cake frequently, especially during the holidays. It is a great cake for family get-togethers.
This delicious carrot cake cream cheese icing is a favourite family recipe of Harold and Joan Walker, egg farmers in Mt. Brydges, Ontario.
Delicious gluten-free apple dessert! Flaxseeds are a great way to add fiber and omega-3 fatty acids. And the good news is your kids will love it!
I got this recipe from my water aerobics instructor. I only make it at Thanksgiving and Christmas. The first year I made it, I was too full for dessert after dinner. I only got to taste the leftover crumbs because my family ate the whole thing Christmas Day. The second year I baked it the night before Christmas and left it on the counter. When I got up Christmas morning, a fourth of it had already been eaten. Serve all by itself or with ice cream and/or fruit.
I always have tons of Halloween candy from my kids and this is a great way to use up Kit Kats®. I served this at Thanksgiving for those who didn’t want pie. Everybody loved this cake. Frosting will be like a syrup but will thicken as it cools.
This cake is very colorful, and must be eaten in the same day it is made. Good for kids.
This prized recipe was highly sought after in Eden, North Carolina. My great-grandma will haunt me forever for making this public, but it’s too good to keep to myself.
A marbled cake baked in a ring-shaped pan. If you don’t have a baba pan, use a 9 inch Bundt or tube pan.
Frosting mix and walnuts are used in this version of the classic cake with the melted chocolate center.
This cake uses ground almonds to replace the wheat flour usually found in cakes. When preparing the almonds, a hand grinder is preferable to a food processor or blender because electric machines bring out the oil in nuts. If a blender or food processor is used, grate only 1/2 cup at a time. Do not pack down when measuring.
This cake is heavy without being dry; everyone in my family loves it, and visitors do too!
Tube-pan sized cake for winter warmings! Heartwarming on a cold, snowy day.
This dense, moist, creamy-sweet pear cake was the signature dessert of my great-great aunts, Beth and Josephine. It was lost for several years. During that time we tried several different pear cake recipes, but none came close to this one. Now that it has been found again (and slightly updated), I want to share it with all of you, so that everyone can enjoy it! With love, Sarah.
This recipe simply repeats a mistake I made trying to follow the Banana Banana Bread recipe with a deliciously moist result, turning a banana bread into a banana cake. Big banana flavor without a lot of time or effort!
A moist and delicious treat with a great mix of flavors. Perfect for those unused cranberries from Thanksgiving. You can use a variety of pans depending on what you have. Baking times will vary based on the pan. Two loaf pans take about an hour.
Simply the BEST pound cake EVER! Impress your friends with this really simple recipe that they’ll ask you for in the end. Store in fridge and it’s extra delicious!
The orange-flavored cake in this recipe is filled with raisins and nuts.
The coconut and nuts make this cake dense and flavorful. It is unbelievably easy to make, using crushed cookies instead of flour.
This is a close recreation of a lost recipe of my mother’s, a zucchini cake with a baked-in caramel nut topping, similar in concept to an upside-down cake. Kids of all ages love it, and it is sure to be a favorite during zucchini season!
Amazingly sweet and tangy lemon Bundt® cake.