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1 (18.25 ounce) package devil's food cake mix

1 1/2 cups milk

3 eggs

3/4 cup vegetable oil

1 (3.5 ounce) package instant vanilla pudding mix

1 (8 ounce) package cream cheese

1/2 cup white sugar

1 cup confectioners' sugar

1 (12 ounce) container frozen whipped topping, thawed

1 cup chopped pecans

4 (1.5 ounce) bars milk chocolate candy, coarsely chopped

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (8 inch) pans.

2. In a large bowl, combine cake mix, milk, eggs, oil and instant vanilla pudding mix. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.

3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

4. To make the frosting: In a large bowl, beat the cream cheese with the white sugar and confectioners' sugar until smooth. Fold in the whipped topping, pecans and chopped chocolate. Spread between layers and on top and sides of cake.

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Cake:

1 (18.25 ounce) package moist white cake mix

1 teaspoon instant coffee powder

1/4 cup coffee

1 tablespoon coffee flavored liqueur Filling:

1 (8 ounce) containermascarpone cheese

1/2 cup confectioners' sugar

2 tablespoons coffee flavored liqueur Frosting:

2 cups heavy cream

1/4 cup confectioners' sugar

2 tablespoons coffee flavored liqueur Garnish:

2 tablespoons unsweetened cocoa powder

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.

2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.

3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.

4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.

5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.

6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.

7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

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1/2 cup creamy peanut butter

1/2 cup butter, softened

4 eggs

1 (18.25 ounce) package butter cake mix

2/3 cup water

1 cup peanut butter

1/2 cup butter, softened

4 cups confectioners' sugar

1/3 cup heavy cream

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch round cake pans.

2. Combine 1/2 cup peanut butter and 1/2 cup butter or margarine. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans.

3. Bake at 325 degrees F (165 degrees C) for 25 minutes or until cake tests done. Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.

4. To Make Peanut Butter Frosting: Combine 1 cup peanut butter, and 1/2 cup butter or margarine cream together until light and fluffy. Add the confectioner's sugar. Mix in enough cream to make the frosting of a spreading consistency. Apply to cool cake.

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1 cup chocolate cookie crumbs

1/4 cup butter, softened

2 tablespoons white sugar

1/4 teaspoon ground cinnamon

3 (8 ounce) packages cream cheese, softened

1 cup white sugar

3 eggs

8 (1 ounce) squares semisweet chocolate

2 tablespoons whipping cream

1 cup sour cream

1/4 teaspoon salt

2 teaspoons instant coffee granules dissolved in 1/4 cup hot water

1/4 cup coffee flavored liqueur

2 teaspoons vanilla extract

1 cup heavy whipping cream

2 tablespoons confectioners' sugar

2 tablespoons coffee-flavored liqueur

1 (1 ounce) square semisweet chocolate

1. Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.

2. Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.

3. In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.

4. Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.

5. Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.

6. Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.

7. To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.

8. To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

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2 cups chocolate sandwich cookie crumbs

2 tablespoons butter, melted

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

2 pounds cream cheese, softened

1 1/4 cups white sugar

1/3 cup heavy whipping cream

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

4 eggs

1 1/2 cups chocolate sandwich cookie crumbs

16 ounces sour cream

1/4 cup white sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1 1/2 cups semisweet chocolate chips

1 teaspoon vanilla extract

1. Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.

2. In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter.

3. Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack.

4. Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!

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2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons ground cinnamon

1 3/4 cups white sugar

1 cup vegetable oil

3 eggs

1 teaspoon vanilla extract

2 cups shredded carrots

1 cup flaked coconut

1 cup chopped walnuts

1 (8 ounce) can crushed pineapple, drained

1 (8 ounce) package cream cheese

1/4 cup butter, softened

2 cups confectioners' sugar

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2. Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.

3. Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.

4. To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

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2 (3 ounce) packages instant vanilla pudding mix

3 cups milk

1 (8 ounce) container frozen whipped topping, thawed

1 (16 ounce) package chocolate graham crackers

1/4 cup milk

1/3 cup unsweetened cocoa powder

1 cup white sugar

2 tablespoons butter

1 teaspoon vanilla extract

1. In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.

2. In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.

3. Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.

4. To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.

5. Pour sauce over graham cracker layer and refrigerate until set; serve.

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Cake:

1/2 cup shortening

1 1/2 cups white sugar

2 eggs

2 tablespoons cocoa

4 tablespoons red food coloring

1 teaspoon salt

1 teaspoon vanilla extract

1 cup buttermilk

2 1/2 cups sifted all-purpose flour

1 1/2 teaspoons baking soda

1 tablespoon distilled white vinegar Icing:

5 tablespoons all-purpose flour

1 cup milk

1 cup white sugar

1 cup butter, room temperature

1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.

2. Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.

3. Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point.

4. Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.

5. To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.

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1 1/2 cups crushed gingersnap cookies

1/2 cup finely chopped pecans

1/3 cup butter, melted

2 (8 ounce) packages cream cheese, softened

3/4 cup white sugar, divided

1 teaspoon vanilla extract

3 eggs

1 cup canned pumpkin

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.

2. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.

3. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.

4. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

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1 cup graham cracker crumbs

1/2 cup finely chopped pecans

3 tablespoons white sugar

1/2 teaspoon ground cinnamon

1/4 cup unsalted butter, melted

2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

2 eggs

1/2 teaspoon vanilla extract

4 cups apples - peeled, cored and thinly sliced

1/3 cup white sugar

1/2 teaspoon ground cinnamon

1/4 cup chopped pecans

1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.

2. In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.

3. In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.

4. Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving

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1/2 cup water

1/4 teaspoon salt

3/4 cup white sugar

18 (1 ounce) squaresbittersweet chocolate

1 cup unsalted butter

6 eggs

1. Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.

2. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.

3. Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.

4. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.

5. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.

6. Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

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1/2 cup water

4 (1 ounce) squares German sweet chocolate

1 cup butter, softened

2 cups white sugar

4 egg yolks

1 teaspoon vanilla extract

1 cup buttermilk

2 1/2 cups cake flour

1 teaspoon baking soda

1/2 teaspoon salt

4 egg whites

1 cup white sugar

1 cup evaporated milk

1/2 cup butter

3 egg yolks, beaten

1 1/3 cups flaked coconut

1 cup chopped pecans

1 teaspoon vanilla extract

1/2 teaspoon shortening

1 (1 ounce) square semisweet chocolate

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.

2. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.

3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.

4. Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.

5. To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.

6. Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

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1 cup chocolate cookie crumbs

3 tablespoons white sugar

1/4 cup butter, melted

1 (10 ounce) package frozen raspberries

2 tablespoons white sugar

2 teaspoons cornstarch

1/2 cup water

2 cups white chocolate chips

1/2 cup half-and-half cream

3 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

3 eggs

1 teaspoon vanilla extract

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

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3 (10.25 ounce) packageswhite cake mix

9 egg whites

1 cup vegetable oil

3 3/4 cups whole milk

2 tablespoons clear vanilla extract

2 tablespoons red food coloring

1 tablespoon blue food coloring

1 cup white chocolate chips

10 cups fluffy white frosting

1 tablespoon white chocolate chips, or as needed

2 tablespoons white sugar, or as needed

1 4-inch round paper or cardboard stencil

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and line 4 8-inch round cake pans with parchment paper.

2. Combine white cake mix, egg whites, vegetable oil, milk, and vanilla extract in a large mixing bowl. Beat for 30 seconds using an electric mixer on low speed. Increase mixer speed to medium and beat for 2 more minutes. The batter will still be slightly lumpy.

3. To make the red cakes, measure half the batter into a separate bowl and whisk in red food coloring. Evenly transfer the red batter into 2 of the 8-inch prepared cake pans; smooth tops of batter with a spatula. Transfer half of the remaining uncolored batter into a 3rd prepared cake pan; smooth top as before. This will be the white cake portion.

4. Add blue food coloring to the remaining uncolored batter in the large mixing bowl; fold 1 cup white chocolate chips into blue batter until combined. Transfer batter to remaining prepared 8-inch cake pan; smooth top of batter with a spatula.

5. Bake all 4 cakes in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 30 minutes. Remove the cakes from oven and place onto cooling racks until cooled completely.

6. Run a knife around edge of each cooled cake. Invert cakes, remove pans, and peel off parchment paper. Use a sharp knife to trim tops of cakes flat and even.

7. Cut both of the red cake layers and the white cake layer in half horizontally. You will have 4 thin red cake layers and 2 thin white cake layers.

8. Place a 4-inch round stencil on top of 1 thin red cake layer; cut out a 4-inch red cake round. Repeat, placing stencil on 1 thin white cake layer to make 1 4-inch white cake round. Center the 4-inch round stencil on the blue cake; cut out and remove center portion covered by the stencil to make a blue cake ring.

9. To assemble the cake, you will need 2 thin 8-inch red cake layers, 1 thin 8-inch white cake layer, 1 4-inch thin red cake circle, 1 4-inch thin white cake circle, and 1 blue 8-inch cake ring. Reserve the leftover thin red cake layer and other cake pieces for making crumbs for decorating.

10. To assemble cake, place 1 8-inch thin red cake layer on a cake pan and frost the top generously with white frosting. Place the thin 8-inch white cake layer on top of the red one, and frost the top. Place remaining 8-inch thin red cake layer atop the white one. Frost the red layer.

11. Place the blue ring cake on top of the 2nd red cake layer and carefully frost the inside of the blue cake ring. Gently fit the 4-inch white cake layer into the blue cake ring. Frost the top of the 4-inch white center. Place the 4-inch red cake layer on top of the white one. Gently press small cake circles flush with the top of the blue ring.

12. Frost the entire outside of the cake generously with the remaining frosting.

13. Crumble red and blue pieces of leftover cake into 2 separate bowls. Score lines into the top of the cake's frosting with a kitchen knife to make a flag design on top of the cake. It should have a 2-inch square at the upper left for blue field and white stars, and 7 thick horizontal stripes about 1 inch wide.

14. Fill the square field at the upper left with blue crumbs and press 1 tablespoon white chocolate chips upside-down into the blue crumbs to make 'stars.' Fill the bottom stripe and every other stripe with red crumbs to make red stripes. Sprinkle white sugar generously into the white stripes to make them stand out.

15. To serve, cut cake into wedges. The inside of the cake will reveal its layers of red and white stripes and blue field with white chocolate chip stars in every slice.

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1 1/2 cups all-purpose flour

1/2 cup white sugar

1 1/2 teaspoons baking powder

1/2 cup butter

1 egg

1 teaspoon vanilla extract

4 cups blueberries

2 cups sour cream

1/2 cup white sugar

2 egg yolks

1 teaspoon vanilla extract

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch springform pan.

2. In a medium bowl, stir together the flour, 1/2 cup of sugar, and baking powder. Mix in the butter by pinching between your fingers or using a pastry blender until the mixture resembles coarse crumbs. Stir in the egg and 1 teaspoon of vanilla. Pat lightly into the bottom of the prepared pan. Pour blueberries over the top.

3. In another medium bowl, whisk together the sour cream, 1/2 cup of sugar, egg yolks and 1 teaspoon of vanilla until smooth. Pour over the blueberries.

4. Bake for 60 to 70 minutes in the preheated oven, until the top is lightly browned. Cool, then run a knife around the edge of the pan. Remove the outer ring of the pan, and cut into wedges to serve.

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2 cups white sugar

1 (3 ounce) package strawberry flavored Jell-O®

1 cup butter, softened

4 eggs (room temperature)

2 3/4 cups sifted cake flour

2 1/2 teaspoons baking powder

1 cup whole milk, room temperature

1 tablespoon vanilla extract

1/2 cup strawberry puree made from frozen sweetened strawberries

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.

2. In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.

3. Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

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3 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

2 cups sugar

1 1/2 cups oil

3 eggs

2 teaspoons vanilla

3 cups diced apples

1 cup chopped dates rolled in flour

1 cup chopped walnuts

1 cup brown sugar

1/2 cup butter

1/4 cup milk Preheat oven to 350 degrees. In a medium bowl, sift together flour, baking soda and cinnamon with a wire whisk and set aside. Combine sugar and oil using a mixer until blended. Add eggs and vanilla, mixing until combined. Add flour mixture and mix well. Stir in nuts, dates and apples. The batter will be very thick. Pour into a greased and floured 9 X 13 pan and bake for 40-45 minutes or until done. Cool cake and using a skewer, poke holes in cake. Cook topping ingredients on stove until mixture bubbles. Pour topping over cake letting some seep into the cake.

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250 ml Sunflower oil

225 g Unrefined light muscovado sugar(we use Billington's)

3 Eggs (free range)large

225 g Self-raising wholemeal flour (we use Allinson)

250 g Carrot(s) coarsely grated

FOR THE CREAM CHEESE ICING

25 g Unrefined golden icing sugar (we use Billington's)

250 g Mascarpone cheese

Walnuts for decoration

The Method

1. STEP 1
Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line a 20cm (8inch) cake tin with baking parchment.

2. STEP 2
Whisk the oil and sugar together, then whisk in the eggs one a time.

3. STEP 3
Gently fold in the flour, followed by the carrots. Mix gently until combined, then turn into the prepared tin.

4. STEP 4
Bake for 40 mins until golden brown and a skewer inserted into the centre comes out clean.

5. STEP 5 For the topping, mix together the mascarpone cheese and golden icing sugar. Split your cake in half, sandwich together with half of the mascarpone mixture and spread the remainder on top. Finish with pieces of walnuts.

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1 - 9 inch (23 cm) prebaked pie crust

4 large egg yolks (65 grams), at room temperature

1 cup (200 grams) granulated white sugar

1/4 teaspoon (1 gram) salt

6 tablespoons (50 grams) cornstarch (corn flour)

1 1/2 cups (360 ml) boiling (or hot) water

2 tablespoons (25 grams) butter, at room temperature

1/2 cup (120 ml) freshly squeezed lemon juice, strained to remove seeds and pulp

1 tablespoon (4 grams) freshly grated lemon zest (outer yellow skin of lemon)

4 large egg whites (120 grams), at room temperature

1/2 cup (100 grams) granulated white sugar

1/2 teaspoon (2 grams) cream of tartar

1/2 teaspoon (2 grams) pure vanilla extract

Lemon Filling: Place the egg yolks in a medium sized heatproof bowl and set aside. Then, in a heavy bottomed saucepan whisk the sugar with the salt and cornstarch. Gradually pour in the boiling water, whisking constantly. Place the saucepan over medium heat and, whisking or stirring constantly, bring just to a low boil. Adjust the heat and continue to cook the mixture for a minute or two or until thick and translucent. Remove from heat and whisk a little of the hot mixture into the egg yolks (to temper the yolks). Then whisk the egg yolks back into the hot mixture. Return the saucepan to the heat and cook, on medium low heat, stirring constantly, until  the mixture just reaches a low boil. Adjust heat and cook for a few minutes (until you see large breaking bubbles) to cook the egg yolks. Remove from heat and whisk, or stir, in the butter, lemon zest, and lemon juice. If there are any lumps in your filling, strain. Then immediately cover with plastic wrap (to prevent a skin from forming) while you make the meringue.

Meringue: In a heatproof bowl (preferably stainless steel) whisk the egg whites with the sugar and cream of tartar. Place over a saucepan of simmering water and, whisking or stirring constantly, heat the egg whites until the sugar has melted and the mixture is hot (160 degrees F or 71 degrees C as this is the temperature that kills the risk of salmonella). Remove from heat and transfer the egg whites to your mixing bowl fitted with the whisk attachment (can use a hand mixer). Beat the whites on high speed until stiff peaks form. Beat in the vanilla extract.

Finally, pour the warm lemon filling into your prebaked pie crust and smooth the top with the back of your spoon or an offset spatula. Then, using two spoons, place large spoonfuls of the meringue on top of the filling. Start at the outside edge of your pie making sure the meringue touches the crust. Gently press down on the meringue to remove any air bubbles. If desired, make swirls in the meringue with the back of your spoon.

Then place the pie under a hot broiler (or you can use a hand held propane torch) until the meringue has browned. Watch carefully as it can burn very quickly.

Let the pie rest at room temperature for an hour to two so the filling has time to set. Serve or you can place it, uncovered, in the refrigerator until serving time if you prefer a chilled pie. This pie is definitely at its best the day it's made. But leftovers can be covered loosely with a piece of foil and stored for a day or two.

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6 large eggs plus one additional egg white (30 grams)

2 1/4 cups (225 grams) sifted cake flour

1 1/2 cups (300 grams) superfine white sugar (caster sugar) Note: To make superfine sugar, process 1 1/2 cups (300 grams) of granulated white sugar in your food processor for about 30-60 seconds or until finely ground.

1 tablespoon baking powder

1/2 teaspoon salt

2 tablespoons grated orange zest (outer orange skin)

1/2 cup (120 ml) vegetable, corn, canola, or sunflower oil

3/4 cup (180 ml) freshly squeezed orange juice(2 - 3 large oranges)

1 teaspoon pure vanilla extract

1/2 teaspoon cream of tartar (optional) Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover with plastic wrap and bring to room temperature (about 30 minutes).
Preheat the oven to 325 degrees F (170 degrees C) and have ready a 10 inch (25 cm) two piece ungreasedtube pan.

In the bowl of your electric mixer, fitted with the paddle attachment, (or use a hand mixer) place the flour, sugar (minus 1/4 cup (50 grams)), baking powder, salt, and orange zest. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, and vanilla extract. Beat until smooth (about one minute). Scrape down the sides of the bowl as needed.

In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1/4 cup (50 grams) of sugar and beat until stiff peaks form.  With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter).

Pour the batter into the ungreased tube pan and bake for about 55 to60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 - 1 1/2 hours).

To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack. Dust the top with confectioners sugar (powdered or icing). Serve with softly whipped cream (or ice cream) and fresh fruit.

Store in an airtight container for a few days at room temperature or for about a week in the refrigerator. This cake can also be frozen for a couple of months.

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1 cup (227 grams) unsalted butter

1/2 cup (110 grams) light brown sugar

1/2 cup (110 grams) dark brown sugar

3 large eggs

3 tablespoons brandyplus extra for brushing the cake

Juice and zest (outer orange skin) of one orange

Zest (outer yellow skin) of one lemon

3/4 cup (65 grams) ground almonds

1 cup (100 grams) hazelnuts, walnuts, pecans, or almonds, chopped

1 1/2 pounds (680 grams) of an assortment of dried fruits(dried apricots, figs, prunes, etc.), candied and chopped mixed peel, and glace cherries (chopped into bite size pieces)

3/4 pound (340 grams) of an assortment of raisins, sultanas, currants, dried cranberries and/or cherries

2 cups (260 grams) all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt Butter, or spray with a nonstick vegetable spray, an 8 inch (20 cm) spring form pan with a removable bottom. Line the bottom of the pan with buttered parchment paper. Also line the sides of the pan with a strip of buttered parchment paper that extends about 2 inches above the pan. Preheat oven to 325 degrees F (160 degrees C).

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the brandy, juice and zest of the orange, and zest of the lemon. Then fold in the ground almonds, chopped nuts, and all the dried and candied fruits. In a separate bowl, whisk together the flour, salt, and baking powder and fold this into the cake batter.

Scrape the batter into the prepared pan and, if desired, decorate the top of the cake with blanched almonds. Place the spring form pan on a larger baking sheet. Bake in the preheated oven for1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and continue to bake the cake for another 1 hour 30 minutes or until a long skewer inserted into the center of the cake comes out with just a few moist crumbs. Remove the cake from the oven and place on a wire rack to cool completely. With a skewer poke holes in the top surface of the cake and brush with a little brandy. Wrap the cake thoroughly in plastic wrap and aluminum foil and place in a cake tin or plastic bag. Brush the cake periodically (once or twice a week) with brandy until Christmas. This cake will keep several weeks or it can be frozen.

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500g (3 & 1/4 cups) sultanas

500g (3 & 1/4 cups) currants

250g (1 & 1/2 cups) chopped raisins

125g (2/3 up) glacé cherries, halved

60g (1/3 cup) mixed peel

185g (1 & 1/2 cups) slivered almonds

1/3 cup Seville orange marmalade or cumquat jelly

2 teaspoons grated lemon rind

1/4 cup lemon juice

2/3 cup brandy

500g (2 cups) unsalted butter, softened

500g (2 cups) brown sugar, firmly packed

8 large (59g) chicken eggs, or 6 large duck eggs

3 cups plain flour

1 cup self-raising flour

glacé fruit and blanched almonds for decoration

extra brandy for finishing

1. In a very large bowl (I use a big Corningware casserole with lid), place the dried fruits, cherries, peel and almonds.  Add the lemon juice, brandy, lemon rind and marmalade, and give the mixture a good stir.  Cover and leave overnight or for up to one week.

2. The following day, in another large bowl and using an electric mixer, cream the softened butter and sugar until just combined.  Add the eggs one at a time and beat after each addition, again until just combined.  The mixture may curdle slightly (I’ve found it’s less likely to do so with duck eggs than regular eggs), but fear not, as it will smooth out once the flour is added.

3. In a separate bowl, measure out the plain and self-raising flour now, as your hands are about to get very dirty.  Preheat the oven to 150C (with fan).  Spray nine non-stick mini loaf tins (15 x 8cm) with oil, and line their bases with parchment paper.

4. Tip the butter and egg mix into the fruit mix, or vice versa, depending on which bowl is bigger.  Now, with really clean hands, squish the batter and fruit  together until well combined.  You could probably do this with a wooden spoon, but it’s such a large mixture that hands are just easier.

5. Add half the flour (two cups worth) and work it through with your hands, then add the remaining two cups of flour.  Mix really well and make sure there are no large clumps of flour or fruit.  Scrape off your hands and wash them for the next step – now wasn’t that fun?  I think this is my all time favourite part of Christmas cooking.

6. Spoon the mixture evenly into the tins, filling them to ¾ full.  Smooth out the tops.  Decorate the cakes with glacé fruits and blanched almonds.

7. Bake the cakes in the preheated oven for 1 – 1¼ hours.  The cakes are cooked when a thin bladed knife inserted into the middle comes out clean.

8. Remove the cakes from the oven and, while they’re still hot, brush over liberally with brandy.  Cover the tops of each cake with foil,  stand them side by side, then wrap a tea towel around them and allow to cool completely overnight.  The aim is to cool them as slowly as possible, to give the brandy a chance to soak in.

The following day, carefully loosen around the edges  with a butter knife and turn out the cakes.  Wrap them in two layers of foil, and store in the fridge until needed.