Cake

If you're not familiar with soufflé cakes, this dessert may look a little odd — but it's delicious. The cake is designed to be eaten once it has collapsed and cooled (just the opposite of a regular soufflé).

Using frozen blueberries in the batter will keep the fruit from sinking to the bottom of the pan as the cake bakes.

It was years ago that Charles Fenyvesi first told me about this extraordinary layered honey torte. Jenny was deported to Auschwitz, where she died. Mr. Fenyvesi's mother experimented for twenty years until she came up with the following formula. Here is the recipe, a tribute to Hungarian Jewry and to Mr. Fenyvesi's late cousin Jenny.

This is the delicious savory cake served in dim sum houses throughout the year and, most auspiciously, on New Year's Day as a symbol of prosperity and rising fortunes. Turnip cake is made with Chinese turnip, law bock, which is a type of daikon radish. There is also a daikon radish called Japanese daikon radish, which is similar to the Chinese turnip in appearance. To make matters more confusing, law bock, translated into English, means turnip. Some produce vendors do not realize there is a distinction, but the Chinese turnip is more blemished looking than the Japanese daikon, which has a creamier white color. Although Chinese turnip is best for this recipe, whichever one you use, choose a firm heavy vegetable. The turnip should ideally be 8 to 12 inches long and about 4 inches wide. Some people remove only the rind of the Chinese bacon and finely chop the whole piece, using all the fat. But I find this too rich, so I discard the layer of fat under the rind. In recipes that call for Chinese bacon to be sliced, all that is required is a sturdy cook's knife or cleaver. However, when the bacon needs to be finely chopped, as in this recipe, the bacon should be steamed first to make it easier. Make sure to use rice flour and not glutinous rice flour. I've never met anyone who served the entire cake at once. During the first ten days of the New Year's celebration a few slices of all the different New Year's cakes are fried every morning for breakfast or when friends or family stop by. The cake will keep nicely in the refrigerator for ten days if wrapped in plastic wrap.

The milk chocolate frosting provides a subtle and delicious contrast to the dark chocolate cake. Either imported or domestic milk chocolate works well.

Serve one of these loaves the day you make them. Wrap the other in foil and freeze up to one month so that you'll have it on hand for unexpected company.

In England, plum pudding was required at Christmas in the nineteenth century, and it still is today. This luscious cake takes its cues from that beloved dessert. It combines the flavors of a plum pudding in a chocolate cake and iced it with fudge frosting.

Whenever you serve this lightly spiced, moist buttermilk layer cake you'll turn dessert into a celebration. The spices in the cake mellow as it stands, so it's even better the day after baking.

Sometimes seen with a lemon filling, this is one of the oldest "fancy" layer cakes and a great southern tradition. The fresh coconut makes you realize why this cake has always been special.

Tender, moist and quick to put together.

For a fancifully tall cake, we used 3 (7-inch) round pans. It can also be baked in 3 (8-inch) pans, though the cake will be slightly lower. We tested this recipe with several different brands of chocolate, and found Lindt and Ghirardelli had the best flavor for this particular cake. Ours is garnished with unsprayed, organically grown rose petals, but be as creative as you'd like with yours.

This cake, bursting with berries, is perfect for a picnic. Dress it up for company with unsweetened whipped cream and a simple vanilla custard sauce.

Some people claim that you must be Louisiana-born to master the art of making pralines—those special brown sugar and pecan patties. This cake takes an easier route: The pecans are simply coated in egg white and brown sugar, then roasted.

This cake was adapted by food editor Shelton Wiseman from a recipe published in our January 1945 issue.

Inspired by Dionne Lucas's recipe for roulade léontine, this easy flourless chocolate roll cake will delight your guests with its airy texture and intense chocolate flavor.

"Every meal I've had at Addie's, a small place in nearby Rockville, has been great," says Alyssa Shooshan of Potomac, Maryland. "I especially like the lime cake; in fact, it's one of my favorite desserts. I do a lot of entertaining and would love to make the cake for a party."

A rich cheesecake filling is baked in a tart crust for an elegant twist on a favorite.