This is an old-fashioned fruit kuchen, a rich, buttery based dough, a layer of tart cherries mixed with an egg custard, and a streusel topping. This is a cherished family recipe originating from a friend of the family before WWII. Enjoy!
Sheet Cake
Gluten-Free European Apple Cake
My Romanian family all make some version of this dense apple walnut cake every autumn. I think it’s common to Germans, Austrians, and Hungarians too. I’m so pleased that I could almost replicate the taste and texture without wheat! Coconut flour can be substituted for almond flour. Makes a 9×13-inch pan. When cool, you can dust with confectioners’ sugar if desired.
Zucchini Cake with Cream Cheese Applesauce Icing
A moist zucchini cake with a different sort of icing. It’s best if served chilled, but tastes great any way you want it.
Old Southern Chocolate Pecan Sheet Cake
I received this recipe from an old Southern cook, a copy of a copy of a typed-up sheet from long ago, annotated with her notes (which included the word oleo instead of margarine). I’ve never seen another chocolate cake recipe like it, which instructs the cook to heat part of the cake batter on the stove, and pour the cooked icing over a hot cake. The result is a wonderfully rich (yet surprisingly light) chocolate sheet cake topped with a cooked chocolate and pecan frosting. This cake has an incredible homemade taste, yet is foolproof! Will make you forget Duncan Hines®!
Shoo Fly Cake
A variation on the old Pennsylvania Dutch favorite, Shoo Fly Pie. Not as sweet or gooey as Shoo Fly Pie, this cake is much better the day after you bake it. Works really well as cupcakes. I made mini cupcakes for Christmas, always a hit.
Scottish Gingerbread
This gingerbread differs from our own North American one although both have European origins.
Chocolate Applesauce Cake I
This cake is moist with applesauce, is full of raisins and pecans. This is a chocolate cake for all you chocolate lovers. This cake has no eggs and is especially dense.
Carrot and Walnut Cake
A nice carrot and walnut cake with a slight taste of spice due to some spices like cardamom. It’s not too sweet and the count of calories is moderate.
Sour Cherry Pudding Cake
This dessert is best served warm with whipped cream or vanilla ice cream. It is also delicious cooled to room temperature. Plan on making it when it will be eaten within 36 hours. The soft cake part can become stale afterward. I tend to make this for company or for a dish to pass event. Preparation time does not include time for pitting cherries.
Blackberry Jam Cake II
This is a delicious cake that is even more delicious with Caramel Frosting! To make sour milk, put 1 tablespoon vinegar or lemon juice in a measuring cup and fill with milk until 1 cup is reached. Enjoy!
Spice Cake II
This cake smells so good while baking. The maple-flavored seven minute frosting is totally awesome.
Orange Raisin Cake
I have made this orange raisin cake a lot with pulpy oranges. So good when served warm. Use a blender or a food processor to grind the orange.
Ultimate Mayonnaise Cake
Moist, rich and sinful. Mayonnaise is used instead of eggs and oil, and chocolate chips give it that ‘decadent’ touch.
Banana Split Bars
I got this recipe form my mother-in-law. Bananas, crushed pineapple and maraschino cherries are all baked into a cake. A light, buttery frosting is applied, and the cake is cut into bars for snacking.
Cinnamon Mocha Sheet Cake
Moist, rich, and chocolatey, flavored with cinnamon and espresso coffee. I first made this when I was 14 and it was gone in no time! It’s still a family favorite!
Special Chocolate Cake I
This is a great chocolate cake that my family loves especially with it’s whipped cream frosting!