Cakes

LEMON GINGER CAKE WITH LEMON CREAM CHEESE FROSTING
12 Servings

For cake:
2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room 
temperature
4 large eggs
3 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
3 cups cake flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup buttermilk
For frosting:
11 ounces cream cheese, room temperature
1 cup (2 sticks) unsalted butter room temperature
3 tablespoons fresh lemon juice
3 teaspoons grated lemon peel
1 1/4 teaspoons vanilla extract
4 3/4 cups powdered sugar, sifted

Make cake:
Position rack in center of oven and preheat to 350F.  
Butter two 9-inch-diameter cake pans with 2-inch-high 
sides.  Line bottom of pans with waxed paper; butter 
paper. Using electric mixer, beat sugar and butter in 
large bowl until well blended.  Add eggs 1 at a time, 
beating well after each addition.  Mix in lemon juice, 
lemon peel and vanilla (mixture may look curdled).  
Sift flour, ginger, cinnamon, baking powder, baking 
soda and salt into medium bowl; add to butter mixture 
alternately with buttermilk in 3 additions each, 
beginning with dry ingredients.  Divide batter equally 
between prepared pans.  Bake until golden brown and 
tester inserted into center of cakes comes out clean, 
about 45 minutes.   Transfer pans to racks. Cool 10 
minutes.  Using small sharp knife, cut around sides of 
pans to loosen cakes.  Turn out cakes onto racks and 
cool completely.  Peel off waxed paper. (Can be prepared 
1 day ahead.  Wrap tightly in plastic and stove at 
room temperature.)
Make frosting: 
Using electric mixer, beat cream cheese, butter, lemon 
juice, 2 teaspoons lemon peel and vanilla in large 
bowl until smooth.  Add powdered sugar and beat until 
frosting is smooth.  Place 1 cake layer on platter.  
Spread 1 cup frosting over top. Place remaining cake 
layer atop.  Using icing spatula, spread remaining 
frosting over sides and top of cake in decorative swirls.  
Sprinkle top of cake with remaining 1 teaspoon lemon 
peel. (Can be prepared 2 days ahead.  Cover with cake 
dome and refrigerate.  Let cake stand at room 
temperature 30 minutes before serving.)

BANANA NUTMEG CREAM CAKE

For Cake:
2 eggs separated
1 1/3 cups sugar
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup mashed bananas (2 to 3 medium)
2/3 cup buttermilk
1/3 cup vegetable oil
1 teaspoon vanilla
1/2 cup finely chopped walnuts
For Nutmeg Whipped Cream:
3 cups heavy cream
1 cup powdered sugar
1 1/2 teaspoons ground nutmeg
For Chocolate Dipped Banana Slices (for garnish):
1 banana
lemon juice
1/2 cup semi sweet chocolate chips
1 teaspoon butter

Heat oven to 350F.  Grease and flour 2 round pans, 8 
or 9x1 1/2 inches.  Beat whites on medium speed until 
foamy.  Beat in 1/3 cup of the sugar on high speed, 1 
tablespoon at a time; continue beating until stiff and 
glossy.  Do not overbeat.  Mix remaining sugar, the 
flour, baking powder, baking soda and salt in large 
bowl.  Add bananas, half of the buttermilk, the oil 
and vanilla.  Beat on low speed until moistened.  Beat 
on high speed 1 minute, scraping bowl constantly, Add 
remaining buttermilk and the egg yolks.  Beat on high 
speed 1 minute, scraping bowl occasionally.  Fold in 
egg white mixture and walnuts.  Pour into pans.  Bake 
30 to 35 minutes or until toothpick inserted in center 
comes out clean.  Cool completely; remove from pans.
Prepare Nutmeg Whipped Cream. 
Beat 3 cups whipping (heavy) cream, 1 cup powdered sugar 
and 1 1/2 teaspoons ground nutmeg in chilled medium 
bowl until stiff.
Assemble Cake:
Reserve 2 1/2 cups for decorating. Fill and frost layers 
with remaining whipped cream.  Place reserved whipped 
cream in decorating bag with large open star tip. Pipe 
border around base of cake.  Refrigerate any remaining 
cake.  Garnish with chocolate dipped banana slices. 16 
servings. 
Make Chocolate Dipped Banana Slices:
Cut a banana diagonally into 1/4 inch slices.  Dip the 
slices into lemon juice so they won't turn brown and 
let them drain.  Melt ½ cup of semisweet chocolate 
chips and 1 teaspoon of butter.  When the chocolate 
mixture has cooled slightly, dip ½ of each banana 
slice into the chocolate and place on waxed paper 
until set.

COCONUT CAKE WITH LIME CURD

For Cake Layers:
3 cups cake flour (not self-rising)
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
1/2 cup fresh coconut liquid (from about 3 coconuts, 
procedure follows this recipe) or water
1 1/2 teaspoons vanilla
2 1/2 sticks (l l/4 cups) unsalted butter, softened
1 3/4 cups sugar
5 large eggs
For Lime Curd:
6 large egg yolks
3/4 cup sugar
1/2 cup fresh lime juice
3 tablespoons heavy cream
3/4 stick (6 tablespoons) cold unsalted butter, cut 
into pieces
2 teaspoons freshly grated lime zest
1 cup shredded fresh coconut or sweetened flaked coconut
For Frosting:
2 large egg whites
1 1/2 cups sugar
1/2 cup water
1 tablespoon light corn syrup
1 teaspoon freshly grated lime zest
1 teaspoon fresh lime juice
about 4 cups shaved fresh coconut or 2 1/2 cups 
sweetened flaked coconut

Preheat oven to 350F. Line bottoms of three buttered 
9- by 2-inch round cake pans with rounds of wax paper 
or parchment paper and butter paper.  Dust pans with 
flour, knocking out excess.
Make Cake Layers:
In a bowl whisk together flour, baking powder, and 
salt.  In a glass measure stir together milk, coconut 
liquid or water, and vanilla.  In a large bowl with 
an electric mixer beat butter on medium speed 1 minute 
and add sugar in a slow stream, beating.  Beat mixture, 
scraping bowl occasionally, until light and fluffy, 
about 2 minutes.  Beat in eggs, 1 at a time, beating 
well after each addition.  Reduce speed to low and 
beat in flour mixture in 4 batches alternately with 
milk mixture, beginning and ending with flour mixture 
and scraping bowl occasionally, until batter is just 
combined (do not over beat).  Divide batter among pans, 
smoothing tops and tapping pans on counter to allow 
any air bubbles to escape.  Bake cake layers in middle 
and lower thirds of oven (arrange pans so they overlap 
only slightly) until a tester inserted in center comes 
out clean, about 30 minutes. Run a thin knife around 
edges of pans and invert cake  layers onto racks.  
Remove wax paper carefully and cool cake layers 
completely.  Cake layers may be made 1 day ahead and 
kept, wrapped in plastic wrap, in an airtight container 
in a cool dry place.  (Alternatively, cake layers may 
be made 5 days ahead and frozen, wrapped in plastic 
wrap and foil.  Thaw cake layers in refrigerator 1 day 
before proceeding.) 
Make Lime Curd: 
In a heavy saucepan whisk together yolks, sugar, lime 
juice, cream, and butter and cook over moderately low 
heat, whisking constantly, 5 to 7 minutes, or until 
mixture just reaches a boil (do not let boil). Strain 
curd through a fine sieve into a bowl and stir in zest.  
Cool curd, its surface covered with plastic wrap, and 
chill at least 4 hours and up to 2 days.  
Assemble Cake Layers And Lime Curd:
Put 1 cake layer on a cake plate and spread evenly 
with about half of lime curd. Sprinkle with 1/2 cup 
shredded fresh or sweetened flaked coconut and chill 
15 minutes.  Repeat layering in same manner with 
another cake layer, remaining lime curd, and remaining 
1/2 cup coconut and top with remaining cake layer.  
Chill cake 15 minutes.
Make Frosting:
In top of a double boiler off heat or in a large metal 
bowl with a hand-held electric mixer beat together 
frosting ingredients until combined.  In double boiler 
or in bowl set over a saucepan of boiling water beat 
mixture on high speed until it holds stiff glossy peaks, 
about 7 minutes.  (Depending on mixer and weather, 
this may take longer.)  Remove top of double boiler or 
bowl from heat and beat frosting until cool and 
spreadable.  Frost cake and coat with shaved fresh or 
sweetened flaked coconut.
To Extract Coconut Liquid 
3 heavy coconuts without any cracks and containing 
liquid

Pierce softest eye of each coconut with a metal skewer, 
small screwdriver and working over a bowl shake coconut, 
draining liquid and reserving coconuts for shredding or 
shaving.  Makes about a scant 3/4 cup liquid.  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.

FOUR-LAYER COCONUT, FIG AND PECAN CAKE WITH FLUFFY WHITE FROSTING
12 Servings

For Cake:
2 3/4 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup whole milk
3/4 cup water
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room 
temperature
6 large egg whites
For Filling:
1 cup sugar
1/2 cup whipping cream
6 tablespoons (3/4 stick) unsalted butter, room 
temperature
4 large egg yolks
2 tablespoons bourbon
1 teaspoon vanilla extract
1 cup sweetened shredded coconut, toasted
1 cup chopped stemmed dried Calimyrna figs (about 6 
ounces)
1 cup pecans, toasted, chopped
For Frosting:
1 1/2 cups sugar
1/2 cup hot water
1/2 teaspoon cream of tartar
1/8 teaspoon salt
4 large egg whites
3/4 teaspoon almond extract
1 cup sweetened shredded coconut, toasted

Make Cake:
Preheat oven to 350F.  Butter two 9-inch-diameter cake 
pans with 2-inch-high sides. Line bottoms of pans with 
waxed paper; butter paper.  Sift flour, baking powder 
and salt into small bowl.  Combine milk, water and 
both extracts in medium bowl.  Using electric mixer 
beat sugar and butter in large bowl until well blended.  
Beat in dry ingredients alternately with milk mixture 
in 3 additions each.  Using clean dry beaters, beat 6 
egg whites in another large bowl until stiff but not 
dry.  Fold into batter in 2 additions.  Divide between 
prepared pans.  Bake cakes until tester inserted into 
center comes out clean, about 28 minutes.  Cool cakes 
in pans on racks 10 minutes.  Cut around cakes to 
loosen.  Turn out onto racks; peel off paper.  Cool 
completely.  
For Filling: 
Whisk sugar, cream, butter and yolks in top of double 
boiler over simmering water until mixture thickens and 
candy thermometer registers 180F, about 12 minutes.  
Transfer to bowl. Mix in bourbon and vanilla, then 
coconut, figs and pecans.  Chill until thick enough to 
spread, about 10 minutes.  Cut cakes in half horizontally.  
Place 1 layer, cut side up, on platter.  Spread 1/3 of 
filling over.  Repeat layering with 2 more cake layers 
and filling.  Top with fourth layer, cut side down. 
(Can be assembled 1 day ahead.  Wrap tightly and chill.
Make Frosting: 
Stir sugar, water cream of tartar and salt in heavy 
medium saucepan over low heat until sugar dissolves.  
Increase heat and boil without Stirring until candy 
thermometer registers 240F; about 4 minutes.  
Meanwhile, beat 4 egg whites in large bowl until stiff 
but not dry.  Gradually beat in hot syrup.  Continue 
beating until firm shiny peaks form and frosting is 
cool, about 8 minutes. Beat in almond extract.   Spread 
frosting over top and sides of cake.  Press 1 cup 
coconut onto frosting on sides of cake.  (Can be prepared 
6 hours ahead. Let stand at room temperature.)

SPICE LAYER CAKE WITH MOCHA BUTTER CREAM AND TOASTED PECANS

For Cake Layers:
2 cups all-purpose flour
1 tablespoon cinnamon
1 1/2 teaspoons freshly grated nutmeg
1 1/2 teaspoons ground cloves
3/4 teaspoon salt
3 tablespoons unsweetened cocoa powder (not Dutch-
process)
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
2 sticks (l cup) unsalted butter, softened
1 2/3 cups sugar
4 large eggs
1 1/2 teaspoons vanilla
1 1/2 cups buttermilk
1 1/2 cups pecans (about 6 ounces)
For Mocha Buttercream:
3 ounces fine-quality bittersweet chocolate (not 
unsweetened), chopped
1/2 cup water
1 cup sugar
4 large egg whites
1/4 teaspoon cream of tartar
4 sticks (2 cups) unsalted butter, cut into pieces and 
softened to a cool room temperature
2 1/2 tablespoons instant espresso powder dissolved in 
1 tablespoon hot water
1/4 teaspoon salt

Garnish: pecan halves

Preheat oven to 350F.  Line bottoms of 2 buttered 9- 
by 2-inch round cake pans with wax paper rounds and 
butter paper.  Dust pans with flour, knocking out 
excess
Make Cake Layers:
Into a bowl sift together flour, cinnamon, nutmeg, 
cloves, salt, cocoa powder, baking soda, and baking 
powder.  In a large bowl with an electric mixer beat 
together butter and sugar until light and fluffy.  
Beat in eggs, 1 at a time, beating well after each 
addition, and beat in vanilla.  Beat flour mixture 
into butter mixture in batches alternately with 
buttermilk, beginning and ending with flour mixture 
and beating after each addition until just combined.  
Divide batter between pans, smoothing tops, and bake 
in middle of oven 30 to 35 minutes, or until a tester 
comes out clean.  Cool cake layers in pans on racks 5 
minutes and invert onto racks to cool completely. Cake 
layers may be made 1 day ahead and kept, wrapped well 
in plastic wrap or in airtight containers, at room 
temperature.  Spread pecans in a shallow baking pan 
and toast in oven until they turn a shade or two darker, 
7 to 10 minutes.  Cool pecans and chop fine.
Make Buttercream:
In a metal bowl set over a pan of barely simmering 
water melt chocolate, stirring until smooth and cool. 
In a heavy I 1/2-quart saucepan bring water with sugar 
to a boil, stirring until sugar is dissolved.  Boil 
syrup, without stirring, until it registers 248F. on 
a candy thermometer.  While syrup is boiling, in a bowl 
with 1 an electric mixer beat whites with a pinch salt 
until foamy and beat in cream of tartar.  Beat whites 
until they just hold stiff peaks and add hot syrup in 
a stream, beating.  Beat mixture on medium speed until 
completely cool, 5 to 10 minutes.  Beat in butter, 1 
piece at a time, until mixture is thick and smooth.  
Beat in espresso mixture, chocolate, and salt, beating 
until smooth.  Buttercream may be made 2 days ahead 
and chilled in an airtight container.  Bring buttercream 
to room temperature and beat before frosting cake. 
Makes about 4 1/2 cups.
Assemble Cake:
With a long serrated knife halve each cake layer 
horizontally.  Put 1 cake layer on a serving plate, 
cut side up, and spread top evenly with about 1/2 cup 
buttercream.  Sprinkle 1/3 cup pecans evenly over 
buttercream and top with another cake layer. Continue 
layering in same manner with remaining buttercream, 
pecans, and cake layers, making sure last layer is cut 
side down, and frost top and side of cake with some 
remaining buttercream.  Press remaining 1/2 cup pecans 
decoratively onto side of cake.  Transfer remaining 
buttercream to a pastry bag fitted with a large star 
tip and pipe rosettes evenly around top edge of cake.  
Garnish cake with pecan halves.

GINGER CHEESECAKE WITH SOUR CHERRY COMPOTE
10 To 12 Servings

For Crust:
3 cups gingersnap cookie crumbs (about 12 ounces)
6 tablespoons (3/4 stick) chilled butter, cut into 
small pieces
For Filling:
3 8-ounce packages cream cheese, room temperature
1 cup sugar
2 teaspoons vanilla extract
I/8 teaspoon salt
3 tablespoons minced peeled fresh ginger
4 large eggs, room temperature
For Topping:
2 cups sour cream
1/4 cup sugar
2 tablespoons chopped crystallized ginger
1 teaspoon vanilla extract
½ teaspoon ground ginger
For Sour Cherry Compote:
Makes About 2 Cups
2/3 cup water
6 tablespoons sugar
3 tablespoons fresh lemon juice
1 vanilla bean, halved lengthwise
2 1/2 cups (1 pound) sour cherries, pitted

Make Crust:
Position rack in center of oven; preheat to 350F. 
Butter 9-inch-diameter springform pan with 2 3/4-inch-
high sides.  Wrap outside of pan with foil.  Blend 
cookie crumbs and butter in processor until moist 
clumps form.  Press crumbs on bottom and up sides of 
pan. Chill crust while preparing filling.
Make Filling:
Blend cream cheese in processor until smooth.  Add 
sugar, vanilla and salt; process until smooth, 
occasionally scraping down sides of work bowl. Blend 
in ginger.  Add eggs; process just until blended.  
Pour filling into crust.  Bake cake 15 minutes.  Cover 
top of pan loosely with foil. Continue to bake cake 
until sides begin to puff and center is softly set, 
about 50 minutes longer.  Transfer to rack; uncover 
and let stand 5 minutes. Maintain oven temperature.
Make the Topping:
Whisk first 5 ingredients in medium bowl to blend. 
Spoon over cake.  Return to oven; bake until topping 
sets, about 10 minutes.  
Make Sour Cherry Compote:
Combine water, sugar and lemon juice in heavy medium 
saucepan.  Scrape seeds from vanilla bean into 
saucepan; add bean.  Bring to boil over high heat, 
stirring until sugar dissolves.  Boil until thin syrup 
forms, about 7 minutes.  Reduce heat to medium; add 
cherries.  Stir 1 minute.  Cool compote. Cover and 
chill until cold.  (Can be prepared 1 day ahead.  Keep 
chilled.)
Assemble Cake:
Transfer cake to rack.  Cut around pan sides.  Let cool.  
Cover; chill overnight. Release pan sides.  Cut cake 
into wedges. Serve with Sour Cherry Compote.

LEMON SWIRL CHEESECAKE
12 Servings

For Crust:
6 whole graham crackers (about 3 ounces)
1 cup walnuts, toasted
3 tablespoons butter, melted
2 teaspoons grated lemon peel
For Filling:
2 8-ounce packages cream cheese, room temperature
1/2 cup sugar
1/2 cup frozen lemonade concentrate, thawed
2 teaspoons grated lemon peel
3/4 cup sour cream
2 large eggs
For Topping:
1 cup sour cream, room temperature
1 11 1/4-ounce jar purchased lemon curd
2/3 cup chilled whipping cream
For Garnish:
2 1/4-inch-thick lemon slices, each cut into 4 wedges
8 small mint sprigs

Make Crust:
Position rack in center of oven and preheat to 350F. 
Finely grind graham crackers in processor.  Add nuts; 
process until coarsely chopped.  Add butter and lemon 
peel; blend using on/off turns just until crumbs are 
moist.  Press crumbs firmly onto bottom (not sides) 
of 9-inch-diameter springform pan.  Bake until crust 
is set, about 10 minutes.  Cool. Maintain oven 
temperature.
Make Filling:
Using electric mixer, beat cream cheese, sugar, 
lemonade concentrate and lemon peel in large bowl 
until smooth.  Beat in 1/4 cup sour cream.  Add eggs 
1 at a time, beating just until combined.  Pour 
filling into crust.  Bake until center moves only 
slightly when pan is shaken, about 50 minutes.  
Transfer cake to rack; cool 5 minutes.
Make Topping:
Whisk 1 cup sour cream in small bowl until very smooth. 
Whisk lemon curd in another small bowl until very smooth.  
Assemble Cheesecake:
Run small sharp knife around sides of cake. Starting 
at outside edge of cake, spoon small alternating dollops 
of sour cream and lemon curd side by side in concentric 
circles atop warm cake, covering cake completely.  
Gently shake pan to smooth out toppings.  Using tip of 
knife, gently swirl toppings, forming marble design. 
Chill cake uncovered overnight.  Using electric mixer, 
beat cream in medium bowl until stiff peaks form.  
Spoon cream into pastry bag fitted with medium star 
tip.  Run small sharp knife around sides of cake to 
loosen.  Release pan sides. Transfer cake to platter. 
Pipe cream in decorative scallop border around top 
edge of cake.  Garnish with lemon slices and mint 
sprigs.

WHITE CHOCOLATE CHEESECAKE WITH HAZELNUT CRUST
10 Servings

For Crust:
3/4 cup hazelnuts (about 3 1/4 ounces)
12 whole graham crackers, broken
1/4 cup sugar
6 tablespoons (3/4 stick) butter, melted
For Filling:
4 8-ounce packages cream cheese, room temperature
1 1/4 cups sugar
4 eggs
3 ounces imported white chocolate (such as Lindt,) 
finely chopped
3 tablespoons hazelnut liqueur (such as Frangelico)

Make Crust:
Position rack in center of oven and preheat to 325F.  
Grease 9-inch-diameter springform pan.  Wrap aluminum 
foil around outside of pan.  Place hazelnuts in pie 
pan and roast until brown, about 15 minutes. Transfer 
to kitchen towel, cover and let stand 5 minutes. Rub 
hazelnuts with towel to remove husks.  Chop coarsely 
in food processor.  Add graham crackers and sugar and 
process until fine crumbs form.  Add melted butter and 
process until crumbs begin to stick together.  Press 
crumbs into bottom and 1 inch up sides of prepared pan.  
Bake 10 minutes.  Cool crust on rack.
Make Filling:
Using electric mixer, beat cream cheese in large bowl 
until light and fluffy.  Gradually beat in sugar.  Add 
eggs 1 at a time, beating well after each addition.  
Mix in white chocolate and hazelnut liqueur.  Pour 
filling into crust, covering completely.  Bake cake 
until edges are set and center moves only slightly 
when pan is shaken, about 1 hour 20 minutes.  Cool 
completely in pan on rack.  Cover and refrigerate at 
least 24 hours. (Can be prepared 2 days ahead.)  Run 
small sharp knife around pan sides to loosen.  Release 
pan sides.  Transfer cheesecake to platter.  Cut into 
wedges and serve.

CANDIED FIG, HAZELNUT AND ORANGE CHEESECAKE WITH PORT SAUCE
12 Servings

For Figs:
1 1/2 cups tawny Port
1 cup chopped dried Calimyrna figs
6 whole cloves
For Crust:
18 vanilla wafer cookies
1 cup hazelnuts, toasted (about 5 ounces)
3 tablespoons unsalted butter, melted
For Filling:
4 8-ounce packages cream cheese, room temperature
1 1/2 cups plus 3 tablespoons sugar
4 large eggs
1/4 cup Frangelico (hazelnut liqueur)
2 teaspoons vanilla extract
2 teaspoons grated orange peel
1 cup sour cream
1 orange
2 dried figs
10 hazelnuts
For Port Sauce:
Makes About 1 Cup
2 cups tawny Port
1/2 cup sugar
1 tablespoon water
2 teaspoons cornstarch
Make Figs:
Combine Port, figs and cloves in heavy medium saucepan 
and bring to boil.  Reduce heat to medium-low, cover 
and simmer until figs soften, about 20 minutes. 
Uncover and simmer gently until liquid evaporates, 
stirring often, about 40 minutes.  Cool. Discard 
cloves.
Make Crust:
Position rack in center of oven and preheat to 350F. 
Combine vanilla wafers and hazelnuts in processor and 
grind finely.  Add butter and process until moist 
crumbs form. Press crumbs onto bottom and halfway up 
sides of 9-inch-diameter springform pan with 2 /4-inch-
high sides.  Freeze crust 20 minutes.  Spread fig 
mixture onto bottom of crust.
Make Filling:
Using electric mixer, beat cream cheese and 1 1/2 cups 
sugar in large bowl until smooth. Add eggs 1 at a time,
beating just until blended after each addition.  Mix 
in liqueur, vanilla and peel.  Spoon filling over fig 
mixture in crust.  Gently shake pan to distribute 
filling.  Bake cheesecake until filling is golden 
around edges and center moves only slightly when pan 
is shaken, about 1 hour 5 minutes.  Transfer to rack. 
Press down edges of cake to flatten if necessary.  
Maintain oven temperature.  Combine sour cream and 
remaining 3 tablespoons sugar in small bowl.  Spread 
mixture evenly over top of cake.  Return to oven and 
bake 10 minutes.  Transfer cheesecake to rack.  Run 
small sharp knife around sides of cheesecake.  Cool. 
Refrigerate cake overnight.  (Can be prepared 2 days 
ahead.  Keep chilled.)  Release pan sides from cake; 
transfer cake to platter.  Cut 5 slices from orange.  
Cut each slice in half.  Cut each fig lengthwise into 
5 slices.  Arrange orange slices, cut side toward 
center, around top edge of cake.  Place 1 fig slice 
atop each orange slice.  Place hazelnuts between orange 
slices. Serve with sauce.
Make Port Sauce:
Stir Port and sugar in heavy small saucepan over low 
heat until sugar dissolves.  Increase heat to medium-
high and boil until mixture is reduced to 1 cup, about 
13 minutes.  Mix water and cornstarch in small bowl.  
Whisk into Port mixture and boil until slightly thickened, 
stirring constantly, about 1 minute.  Cool.  (Can be 
made 2 days ahead.  Cover and chill.  Bring to room 
temperature before serving.)

CHOCOLATE ALMOND TORTE WITH SOUR CHERRY COMPOTE   

3/4 cup whole blanched almonds (about 4 ounces), 
toasted lightly and cooled
1/2 cup sugar
1 1/2 sticks (3/4 cup) unsalted butter softened
4 eggs, separated
1/2 teaspoon freshly grated orange zest
1 tablespoon Kirsch
6 ounces fine quality bittersweet chocolate
(not unsweetened), broken into pieces and 
ground fine in a food processor
Garnish: confectioners sugar
Accompaniments:
sweetened whipped cream
sour cherry compote (recipe follows)

Make cake:
Preheat oven to 350F. Line bottom of a buttered 
9-inch cake pan (2 inches deep) or springform pan 
with a round of wax paper. Butter paper and dust pan 
with flour knocking out excess. In food processor, 
pulse almonds with 1 tablespoon sugar until just 
ground fine. (Do not grind to point when oil is 
released.) In a bowl with an electric mixer, cream 
butter with 1/4 cup remaining sugar until light 
and fluffy. Beat in yolks, 1 at a time, beating 
well after each addition, and beat in zest and 
kirsch. Stir almond sugar and chocolate into yolk 
mixture (mixture will be very thick). In another 
bowl with cleaned beaters beat whites until foamy 
and add a pinch salt and remaining 3 tablespoons 
sugar in a stream, beating until whites just hold 
stiff peaks. Fold one third whites into yolk 
mixture to lighten and fold in remaining whites 
gently but thoroughly. Pour batter into prepared 
pan and smooth top. Bake torte in middle of oven 
45 to 55 minutes, or until it begins to pull away 
from side of pan. (Torte will fall slightly and 
continue to set as it cools.) Cool torte in pan 
on a rack and remove from pan. (Torte may be made 
1 day ahead and chilled covered.) Let torte come 
to room temperature before serving. Sprinkle torte 
with confectioners sugar and serve with whipped 
cream and compote.
Make sour cherry compote:
Serves 6
1 cup dried sour cherries, preferably unsweetened 
(about 5 ounces)
1/2 cup Kirsch
1/2 cup water
3/4 cup cherry jam or preserves (about 7 ounces)
1 cinnamon stick, broken in half
a 1-inch strip orange zest

In a small saucepan simmer all ingredients, covered, 
5 minutes. Remove pan from heat and let mixture 
stand, covered, 10 minutes. Remove cover and cool 
completely. (Compete may be made 2 days ahead and 
chilled covered.) Let come to room temperature before 
serving. 

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CRANBERRY SWIRL CHEESECAKE WITH CRANBERRY-RASPBERRY COMPOTE
12 Servings

Bright ribbons of cranberry puree swirled through a 
creamy white cheesecake create a pretty contrast. 
Begin the cake a day ahead.

For cranberry puree: 
2 cups fresh cranberries or frozen, thawed
2/3 cup sugar
2/3 cup fresh orange juice
2 tablespoons grated orange peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 teaspoons vanilla extract
For crust: 
Nonstick vegetable oil spray
2 3/4 cups finely ground butter biscuit cookies 
or butter cookies
2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted
For filling:
4 8-ounce packages cream cheese, room temperature
1 cup sugar
4 large eggs
1 cup sour cream
1/2 cup heavy cream
1 tablespoon vanilla extract
For cranberry-raspberry compote (Makes 2 cups):
1 12-ounce package frozen unsweetened raspberries, thawed
1 cup fresh cranberries or frozen, thawed
3/4 cup (packed) golden brown sugar
1 tablespoon fresh lemon juice
2 teaspoons grated lemon peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon vanilla extract

CRANBERRY UPSIDE-DOWN CAKE   

For topping:
5 tablespoons unsalted butter
2/3 cup sugar
1/2 teaspoon cinnamon
2 cups fresh or unthawed frozen cranberries, 
picked over
For cake batter:
3/4 cup flour
1/4 cup cornstarch
1 teaspoon baking powder
4 large eggs
3/4 cup sugar
the freshly grated zest of 1 small lemon 
about 3/4 teaspoon)
1/2 teaspoon vanilla
Accompaniment: vanilla-flavored whipped cream 

Preheat oven to 350F. 
Make topping:
Put butter in a 9-inch square baking pan or 9-to 
10-inch ovenproof skillet and melt it on top of 
stove over moderate heat. Transfer 1 tablespoon of 
melted butter to a small bowl and reserve for cake. 
In another small bowl stir together sugar and 
cinnamon and sprinkle mixture over melted butter 
in pan or skillet. Heat mixture, stirring, until 
sugar begins to melt. Remove pan or skillet from 
heat and spread cranberries evenly over sugar and 
butter mixture. 
Make cake batter:
Onto a sheet of wax paper sift flour, cornstarch, 
baking powder, and a pinch of salt. In a bowl with 
an electric mixer beat eggs, sugar, and zest until 
very thick, pale, and almost tripled in volume, about 
10 minutes. Spoon a large dollop of egg mixture and 
vanilla into bowl containing reserved melted butter 
and stir until combined. Sprinkle flour mixture, a 
few tablespoons at a time, over remaining egg mixture 
and fold in gently but thoroughly. Quickly fold in 
vanilla mixture. Pour batter over cranberries, 
spreading it evenly, and bake in middle of oven 
until golden and top springs back when pressed 
gently, about 35 minutes. Run a sharp knife around 
side of pan or skillet and immediately invert cake 
onto a serving plate. Leave pan or skillet on top of 
cake 10 minutes. Carefully remove pan or skillet and 
serve cake warm or at room temperature with whipped cream.

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LIME ALMOND CHEESECAKE   

For crust: 
7 ounces blanched whole almonds (about 1 1/4 cups)
1/2 stick (1/4 cup) unsalted butter
1/4 cup sugar
For filing:
2 pounds cream cheese, softened
1 1/2 cups sugar
1 1/2 tablespoons fresh lime juice
4 large eggs
For topping:
16 ounces sour cream
1/4 cup sugar
1 tablespoon fresh lime juice
1 teaspoon almond extract

Preheat oven to 350F and butter a 10-inch springform 
pan 
Make crust:
In a food processor pulse almonds until finely 
ground and transfer to a bowl. Dust sides of 
springform pan with about 3 tablespoons ground 
almonds, knocking excess back into bowl. Melt 
butter and cool slightly. Stir butter and sugar 
into almonds until combined well and press evenly 
onto bottom of springform pan.
Make filling:
In a large bowl with an electric mixer beat cream 
cheese and sugar on low speed 2 minutes. Add lime 
juice and a pinch of salt and beat until smooth. 
Add eggs 1 at a time, beating well after each 
addition. Pour filling into pan and bake cheesecake 
45 minutes. Remove cheesecake from oven (keep oven 
at 350F.) and let stand 10 minutes. 
Make topping while cheesecake is baking:
Let sour cream stand at room temperature 30 minutes. 
In a bowl whisk together sour cream, sugar, lime juice, 
And almond extract. Drop spoonfuls of topping around 
edge of cheesecake and spread gently over entire top 
f cake, smoothing evenly. Bake cheesecake in middle 
f oven 10 minutes and transfer immediately to 
refrigerator. Chill cheesecake at least 8 hours, or 
until cold, and up to 2 days, covering after 8 hours. 
Run a thin knife around edge of pan and remove side.

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CHOCOLATE HAZELNUT TORTE  

For torte:
6 ounces fine-quality bittersweet chocolate
(not unsweetened), chopped
1 cup hazelnuts (about 4 ounces)
2/3 cup plus 3 tablespoons sugar
1 stick (1/2 cup) unsalted butter, softened
5 large eggs, separated
1 teaspoon vanilla
3/4 teaspoon salt
For glaze:
6 ounces fine-quality bittersweet chocolate 
(not unsweetened), chopped
1/2 cup heavy cream
Garnish: finely chopped toasted hazelnuts
Accompaniment: whipped cream or vanilla ice cream

Preheat oven to 375F. Butter an 8 1/2-inch 
springform pan and line bottom with a round of 
wax paper. Butter paper and dust pan with flour, 
knocking out excess
Make torte:
In a metal bowl set over a pan of barely simmering 
water, melt chocolate, stirring until smooth and 
cool. Spread hazelnuts in a shallow baking
pan and toast in oven until they begin to turn 
pale golden, 7 to 10 minutes. Cool hazelnuts 
completely Discard any hazelnut skins that rub off 
easily and transfer nuts to a food processor. 
Add 3 tablespoons sugar and grind mixture fine. 
In a large bowl with an electric mixer beat 
together butter and remaining 2/3 cup sugar 
until light and fluffy. Add yolks, 1 at a time, 
beating well after each addition, and beat in 
vanilla, salt, and melted chocolate. Beat in 
hazelnut mixture until combined well. In another 
large bowl with cleaned beaters beat whites with a 
pinch salt until they just hold stiff peaks. Whisk 
about 1/4 whites into chocolate mixture to lighten 
and fold in remaining whites gently but thoroughly. 
Spread batter evenly in springform pan and bake in 
middle of oven 45 to 55 minutes, or until a tester 
comes out with crumbs adhering. Cool torte completely 
in pan on a rack and remove side of pan. Invert 
torte onto a serving plate and discard wax paper·
Make glaze:
Put chocolate in a small metal bowl. In a small 
saucepan bring cream to a boil and pour over 
chocolate. Stir glaze just until completely 
smooth and let stand until thickened slightly, 
about 20 minutes. Spread glaze evenly over top 
and side of torte. With a small icing spatula 
or butter knife, make parallel lines through 
glaze across top to create a design. Garnish 
top and bottom edge of torte with chopped 
hazelnuts and let torte stand until glaze is set, 
about 2 hours. Serve torte with whipped cream 
or ice cream.

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CHOCOLATE SOUFFLÉ CAKE WITH BANANA CREAM 
8 Servings 

For cake:
1/3 cup whipping cream
2/3 cup milk (do not use low-fat or nonfat)
1/3 cup sugar
4 large egg yolks
9 ounces bittersweet (not unsweetened) or semisweet 
chocolate, chopped (can use chocolate chips to avoid 
chopping)
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
For banana cream:
4 medium bananas, peeled
2 tablespoons sugar
2 tablespoons dark rum
2 cups chilled whipping cream
Powdered sugar

Make cake:
Bring cream, 1/3 cup milk and sugar to simmer in 
heavy medium saucepan over medium-high heat, 
stirring until sugar dissolves. Whisk yolks to 
blend in bowl. Gradually whisk in hot cream mixture. 
Return mixture to same saucepan. Stir over medium-low 
heat until custard thickens and leaves path on back 
of spoon when finger is drawn across, about 3 minutes; 
do not boil. Add chocolate; whisk until melted. Cool 
mixture to room temperature. Preheat oven to 350F. 
Lightly butter and flour 9-inch diameter spring-form 
pan with 2 1/2-inch-high sides. Line bottom of pan 
with parchment. Butter and flour parchment lightly. 
Wrap out side of springform pan completely with 2 
layers of heavy-duty foil. Using electric mixer, beat 
butter and sugar in medium bowl 6 minutes, scraping 
sides of bowl as necessary. Add eggs 1 at a time, 
beating well after each addition. Add vanilla and beat 
until very light and fluffy, about 6 minutes. Add 
butter mixture to chocolate mixture and fold until 
well incorporated. Sift flour, baking powder and salt 
into medium bowl. Fold flour mixture into chocolate 
mixture alternately with 1/3 cup milk in 3 additions, 
beginning and ending with flour. Pour batter into 
prepared pan. Place springform pan in roasting pan. 
Pour water into roasting pan to depth of 1 1/4 inches. 
Bake cake 45 minutes. Cover top of cake loosely with 
foil. Continue to bake until top of cake forms hard 
crust, is firm to touch and tester inserted into 
center comes out with moist batter still attached, 
about 1 hour more. Cool to room temperature. Cake 
may crack and fall as it cools. Cover and chill 
overnight. (Can be made 2 days ahead.)
Make banana cream:
Preheat oven to 350F. Place bananas in baking dish. 
Roast 15 minutes. Cool completely. Place bananas, 
2 tablespoons sugar and rum in processor; puree. 
Add cream and process until fluffy, about 2 minutes. 
(Can be made 4 hours ahead. Cover; chill.) Preheat 
oven to 325F. Cut cold cake into wedges. Place each 
wedge on ovenproof plate. Warm in oven until heated 
through, about 7 minutes. Dust each lightly with 
powdered sugar. Pass banana cream separately.

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PEAR SPICE CAKE WITH PECAN PRALINE TOPPING 
8 TO 10 Servings

1 cup (2 sticks) unsalted butter
1 box spice cake mix (1 pound 2.25 ounces)
3/4 cup canned pear nectar
3 large eggs
2 tablespoons light molasses
1/2 cup minced crystallized ginger
2 pears, peeled, cored, cut into 1/2-inch pieces 
(about 1 1/2 cups)
3/4 cup (packed) golden brown sugar
1/4 cup whipping cream
l 1/3 cups pecan halves, toasted

Position rack in center of oven and preheat to 350F. 
Butter 9-inch diameter springform pan with 2 3/4-inch
high sides. Stir 1/2 cup butter in small saucepan over 
medium heat until melted and brown, about 3 minutes. 
Pour into large bowl. Add spice cake mix, canned pear 
nectar, eggs, molasses and crystallized ginger. Using 
electric mixer, beat batter 2 minutes Fold in pears. 
Pour batter into prepared pan. Bake until cake is dark 
brown and tester inserted into center comes out with some 
moist crumbs attached, about 1 hour 10 minutes. Cool cake 
in pan on rack 15 minutes. Run knife between pan sides and 
cake to loosen. Release pan sides. Place cake on platter. 
Stir golden brown sugar, whipping cream and remaining 1/2 
cup butter in heavy medium saucepan over medium-high heat 
until smooth. Boil 3 minutes, stirring often. Stir in pecan 
halves. Spoon warm topping over warm cake. Serve warm or at 
room temperature.

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LEMON-BLUEBERRY CAKE WITH WHITE CHOCOLATE FROSTING 
10 to 12 Servings

For cake:
3 1/3 cups cake flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups sugar
1/3 cup fresh lemon juice
1 teaspoon (packed) grated lemon peel
4 large eggs
1 cup plus 2 tablespoons buttermilk
2 1/2 cups fresh blueberries
For frosting:
11 ounces good-quality white chocolate (such as Lindt 
or Baker's), finely chopped
12 ounces cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter room temperature
lemon slices for garnish (optional)

Make cake:
Preheat oven to 350F. Butter and flour two 9-inch
diameter cake pans with 2-inch-high sides; line 
bottoms with rounds of parchment paper. Sift first 
4 ingredients into medium bowl. Using electric mixer, 
beat butter in large bowl until fluffy. Gradually 
add sugar, beating until blended, scraping down sides 
of bowl occasionally. Beat in lemon juice and peel, 
then eggs 1 at a time. Continue to beat until well 
blended. Beat in dry ingredients in 4 additions 
alternately with buttermilk in 3 additions. Fold in 
berries. Transfer batter to pans. Bake cakes until 
tester inserted into center comes out clean, about 
40 minutes. Cool cakes in pans on racks.
Make frosting:
Stir white chocolate in top of double boiler set 
over barely simmering water until almost melted. 
Remove from over water and stir until smooth. Cool 
to lukewarm. Beat cream cheese and butter in large 
bowl until blended. Beat in lemon juice, then cooled 
white chocolate. Turn cakes out onto work surface. 
Peel off parchment paper. Place 1 cake layer, flat 
side up. on platter. Spread with 1 cup frosting. Top 
with second cake layer, flat side down. Spread remaining 
frosting over top and sides of cake. Garnish with 
additional blueberries and lemon slices, if desired. 
(Can be made 1 day ahead. Cover with cake dome; 
refrigerate. Let stand at room temperature 1 hour 
before serving.)

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BEAUMES-DE-VENISE CAKE WITH GRAPES 
10 Servings

Olive oil
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
3/4 cup plus 2 tablespoons sugar
8 tablespoons (1 stick) unsalted butter, room temperature
3 tablespoons extra-virgin olive oil
2 large eggs
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1 cup Beaumes-de-Venise or other Muscat wine
1 1/2 cups red seedless grapes

Preheat oven to 400F. Brush l0-inch-diameter 
springform pan with olive oil. Line bottom of pan 
with parchment; brush parchment with olive oil. 
Sift flour and next 3 ingredients into bowl. Whisk 
3/4 cup sugar, 6 tablespoons butter and 3 tablespoons 
oil in large bowl until smooth. Whisk in eggs, both 
peels and vanilla. Add flour mixture alternately with 
wine in 3 additions each, whisking just until smooth 
after each addition. Transfer batter to prepared pan; 
smooth top. Sprinkle grapes over batter. Bake cake 
until top is set, about 20 minutes. Dot top of cake 
with 2 table spoons butter; sprinkle 2 tablespoons 
sugar over. Bake until golden and tester inserted 
into center comes out clean, about 20 minutes longer. 
Cool in pan on rack 20 minutes. Release pan sides. 
Serve slightly warm or at room temperature.

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IRISH WHISKEY CAKE WITH CUSTARD SAUCE 
8 Servings

LEMON ROSEMARY CAKES 
Serves 6    

CHOCOLATE COCONUT RUM CAKE  

LEMON CHEESECAKE WITH STRAWBERRIES AND PORT GLAZE 
Makes 12 servings    

PEAR CAKE WITH LEMON-HONEY CREAM CHEESE FROSTING 
Makes 10 to 12 servings    

WALNUT SPICE CAKE WITH LEMON GLAZE 
Serves 10-12