“I was tickled when my swirled dessert took First Place and Best of Division at the Los Angeles County Fair,“ says field editor Marina Castle-Henry of Burbank, California. “People hovered over it, commenting on how pretty it looked. I was basking in all the attention.“
"I came up with this recipe because I was looking for a new twist on a tried and true pound cake, and I really like the look and flavor of peppermint, especially around Christmas. Everyone at work loved the results, and my family did, too." – Carolyn Webster, Winston-Salem, North Carolina
"This beautiful bundt cake is my husband's favorite," relates Sue Wesson of Springhill, Louisiana. Sue adds chopped pecans and strawberries to the batter, and she brushes the cake right out of the oven with a sweet strawberry glaze. Any extra glaze can be served on the side.
This tender spice cake has flecks of sweet potatoes and is so moist that you can dig into it without any frosting. I, however, like a little dollop of sweetness. So, I add a bit of frosting directly on each warm slice. The frosting melts into the cake and it is fabulous. —Emma Chapman, Springfield, Missouri
WE have enjoyed this recipe for many years. It was given to me by a college friend. It looks like a standard fruit cake, but the rich, moist texture of apples, dates, raisins and nuts makes it a very satisfying dessert. A slice of this cake, topped with whipped cream, whipped topping or a big scoop of ice cream will have your guests coming back for more.
“This originated during the Depression when staples were scarce, but I made a few changes to make it healthier and add zip. Everyone who eats it requests the recipe. It's great for cold weather and travels well.” Christine Holmes - Mineral, Virginia