Orange Cornmeal Cake
This cake bakes up tender and light with a subtle orange taste. It tastes rich but is comparatively low in saturated fat. Serve the cake as is, or dress it up with a dollop of whipped cream and strawberries or raspberries. It is wonderful warm, but the flavor improves as it sits, so make it a day or two before you plan to serve it. Store the cake at room temperature. —Leigh Rys, Herndon, Virginia
Oatmeal Cake with Caramel Icing
This lightened-up version of a classic dessert is full of flavor. The icing sets up quickly, so make it right...
Granny’s Gingerbread Cake with Caramel Sauce
The rich molasses and spice flavor of this old-time dessert is complemented with a buttery caramel sauce.—Joy Sparks, Muskegon, Michigan
Gingerbread
My grandmother first used this recipe for gingerbread more than 100 years ago. I remember that the kitchen smelled like...
Cranberry Christmas Cake
The ruby cranberries in this recipe stay bright and beautiful, and their tartness is irresistible. I've made this cranberry Christmas...
Spiced Rum and Pear Cake
The flavors in this cake really make it stand out as a special-occasion dessert. With raisins, fresh sweet pear chunks,...
