“This is the first cake I learned to make more than 30 years ago, and it’s still a favorite of mine,” Michaela Rosenthal jots from Woodland Hills, California. You can freeze any leftover cake and berry sauce for another time.
Mini tinted marshmallows create a marbled look in this Bundt-shaped pound cake from Jean Karolewicz of Elmwood Park, Illinois. It's sppecial enough to offer at a festive gathering or to slice up for a weekday snack.
This home—style dessert that takes just moments to prepare. “I often substitute white cupcakes for the pound cake,” says Charlene Turnbull from Wainwright, Alberta. “It’s one of our favorite desserts!”
Fresh from reader Leah Grooms' "pumpkin patch", this rich cake's so flavorful it'll dress up any autumn event. What's more, she writes from her Rockingham, North Carolina kitchen, it keeps for days—so you can prepare it prior to your party.—Leah Grooms, Rockingham, North Carolina
Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like making desserts like this one. It tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! —Karen Conrad, East Troy, Wisconsin
Now that I've retired from teaching, I have more time to bake. This cake is the one I make most often. It is a truly Southern recipe, and one I think can't be topped—once people taste it, they won't go back to their other pound cake recipes. —Gracie Hanchey, De Ridder, Louisiana
Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This is one of my favorites! My mother passed this recipe down to me. —Richard Killeaney, Spring Valley, California