Cake

"I'm a music teacher, and baking is the extracurricular activity I like most," says Sue Reddin Ellison of Edgewater, Colorado. "This cheesecake is a family favorite as well as an impressive do-ahead dessert for entertaining. I make a similar version with pecans instead of hazelnuts; either way, everyone loves the smooth filling and the nutty crust." Begin preparing this a day before serving.

For many Southerners the holidays wouldn't be the same without coconut cake. Because coconuts can be difficult nuts to crack — especially for cooks new to the task — we offer an easy method that involves baking the coconut briefly (which does not alter the coconut's flavor appreciably). If the coconut doesn't crack while in the oven, it will once force is applied.

This cake is good sprinkled with powdered sugar or topped with vanilla frosting.

Fresh cherries take center stage in this version of an old favorite.

Because the more traditional dark fruitcakes aren't really to her liking, senior editor Sarah Belk created this one, filled with her favorite nuts and dried fruits. To make these gifts even more festive, she suggest decorating the glazed cakes with additional dried fruits and nuts.

Dense, moist, and delicious, this bread is great as a quick snack or with a bit of whipped honey butter for afternoon tea.

"My Aunt Rose, a consummate baker, perfected this pound cake, which for years has graced the table of every family gathering," says Barbara Chazan of New York, New York.

"Moist and pretty in color when blackberry, currant, or some such jam was used, [jam cake] was a favorite with pioneer women, for it kept well," James Beard wrote in his American Cookery (Little Brown, 1972). The only thing more that might be said about jam cake is that it is delicious.

To make the very thin layers for this torte, the batter is spread on inverted cake pans. It is important that the batter be spread evenly and that the layers not be overbaked. (Do not use dark metal or non-stick pans.)

Resist the temptation to use soft-ripe pears in this recipe as they will disintegrate during cooking and produce too much liquid.

A classic Austrian tart gets an American update with this cranberry and apricot filling.

Make these little cakes using four 10-ounce mini-bundt pans (not non-stick). Ten-ounce ramekins would also work.

The apple-essence syrup is brushed over the cake to infuse it with flavor and make it extra-moist. If you prefer, substitute apple cider for the brandy.

"My husband and I have a favorite local restaurant, Paci," says Michelle Jaffee of Fairchild, Connecticut. "Its menu changes seasonally and is always exciting. However, it just may be Paci's phenomenal coconut cake that has made us regulars. The pastry chef tells us that the recipe is a closely guarded secret. If you could persuade the restaurant to part with the recipe, I'm sure my family — and your readers — would be most grateful." At Paci, the chef serves this dessert with a chocolate espresso sauce. But we loved the buttery cake topped with fresh fruit — try nectarines or mangoes. It's perfect for summertime. Active time: 20 min Start to finish: 2 1/2 hr (includes cooling)

We used an empty 1/2-gallon cardboard milk carton as a mold for this cake to keep the checkerboard pattern even.