Cake

This luscious pound cake is not as rich as the traditional version. Note that the cake batter will come only half way up the sides of the pan.

You'll find halvah—Middle Eastern sesame seed candy—in the refrigerated deli case at the supermarket.

Come September, I prepare this cake often, taking advantage of whatever clusters of grapes I can find on our vines after harvesting. At Chanteduc, we grow a mixture of Grenache, Syrah, and Morvèdre grapes, each of which contributes its own personality to the wine and to this cake. I love the rustic crunch that seeded grapes impart, and so I also recommend trying Zinfandel, Cornith, and Cabenet grapes. For seedless grapes, try Red Flame. The original recipe was given to me by Rolando Beramendi at Italy's fine Tuscan estate Capezzna, where this intriguing not-too-sweet cake appears frequently at the table during the fall harvest. Note that the cake is prepared with half butter and half olive oil, producing an unusually light and moist cake.

Mini pound cakes are not only delicious but a perfect dessert for picnics or box lunches. For a more formal look, pur
e some blueberries with a little sugar and serve the sauce over the cakes. Active time: 15 min Start to finish: 45 min

Breakfast in Italy is a sweet and simple affair that typically consists of a cup of cappuccino and a pastry. This cake is like tender shortbread.

Perfect for celebrations, the elegant torte has a filling of strawberries and chocolate ganache, which is also used as the frosting.

Watch everyone’s eyes open wide when you serve this big four-layer cake.

"I recently went to the Good News Café in Woodbury, Connecticut, with my husband and some of our friends," says Phyllis Hertzberg of Englewood, New Jersey. "For dessert, I ordered a chocolate cupcake, and it was absolutely divine—rich and gorgeous. Everybody had a bite, and we all thought it would be a nice addition to your magazine." More like individual flourless chocolate cakes, these "cupcakes" would make a sophisticated dessert for a dinner party. They are delicate and may crumble on top, but don’t worry, since they're served upside — down with a glaze spread over them.

"This is the cake I bake for most family events," writes Mary Charlotte McCall of Tallahassee, Florida. "I started making it years ago because my three new stepdaughters liked it so much. It's always a hit at big parties, club meetings and kid-related events."

Layers of espresso-soaked pound cake and cream cheese custard come together with chocolate. Tiramisù means "pick-me-up" in Italian-and this certainly does.

Maple syrup, brown sugar and cinnamon enhance this easy-to-make cake.

This impressive dessert features two classic components: the buttery sponge cake known as genoise and the rich frosting known as ganache. Making the genoise and syrup ahead eliminates last-minute fuss. Any leftover ganache can be chilled, rolled into balls and presented as another classic: truffles.

Lemon verbena is a perfumy herb with a strong lemon flavor and a lemon-lime aroma. Its shiny green leaves can be added to salads, chicken and fish dishes, and desserts, as well as tea. For this pound cake, if you can't find lemon verbena at your specialty produce market or nursery, use freshly grated lemon zest in its place.

The perennial Christmas gift gets a luscious face-lift in this impressive cake. We guarantee that it won't get shuffled around, and no one will make any jokes about it. Store the cake in the refrigerate for up to three weeks before giving. Wrap it in some red or green cellophane, and present it in a decorative box (a hatbox is fun) tied with a big, bright bow.