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
Cranberry Christmas Cake
The ruby cranberries in this recipe stay bright and beautiful, and their tartness is irresistible. I've made this cranberry Christmas...
Oatmeal Chocolate Chip Cake
I first started making this cake when my husband was stationed with the military in California. Now, 20 years later,...
Cocoa Cake
THIS CAKE is so moist it doesn't need frosting. I simply sprinkle powdered sugar over the top. It's my favorite...
Dinette Cake
IT ONLY TAKES MINUTES to get this cake into the oven. It's one of my favorite desserts.
I love...
Homemade Chocolate Snack Cake
THIS is a moist delicious snack cake, so good that icing is not necessary. Sometimes my husband puts a scoop...
Tillie’s Ginger Crumb Cake
This recipe goes back at least as far as my grandmother, who was born in the early 1900s. Our sons...
Applesauce Oat Cake
The spicy aroma of this cake brings back childhood memories of my mother's kitchen. This small cake is just right...
