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

Make cranberry puree:
Combine all ingredients except vanilla in heavy
large saucepan. Cook over medium heat until mixture
thickens, stirring occasionally, about 5 minutes.
Cool slightly. Transfer to processor. Add vanilla.
Puree until smooth. Strain into medium bowl. Cover
with plastic. Refrigerate at least 6 hours.
Make crust:
Spray l0-inch-diameter springform pan with 2 3/
inch-high sides with nonstick spray. Wrap outside
of pan with 2 layers of heavy-duty foil. Blend
cookies, sugar and cinnamon in processor. Add
butter; blend until moist clumps form. Press
crumb mixture onto bottom and up sides of pan.
Chill crust while preparing filling
Make filling:
Position rack in center of oven and preheat to 350F.
Using electric mixer, beat cream cheese in large
bowl until fluffy. Beat in sugar. Beat in eggs 1
at a time. Mix in sour cream, whipping cream and
vanilla. prepared pan and smooth top. Transfer 1/3
of filling to prepared crust. Dollop 1/3 of
cranberry puree atop filling. Repeat layering of
filling and puree 2 more times. Using knife,
 swirl puree through filling, creating marbled
design. Place springform pan in large roasting
pan. Pour enough boiling water into roasting pan
to come halfway up sides of springform pan. Bake
until cheesecake puffs around edges, about 1 hour 15
minutes. Turn off oven. Let cake stand in oven 1 hour,
leaving oven door ajar. Transfer cake to rack. Run
knife around pan sides to loosen cake. Cool completely.
Remove foil from pan sides. Cover cake and chill
overnight. (Can be made 2 days ahead. Keep refrigerated.)
Remove pan sides.
Make Cranberry raspberry compote:
Combine all ingredients except vanilla in heavy medium saucepan. Simmer over medium heat until cranberries burst and mixture thickens, stirring occasionally, about 10 minutes. Remove from heat. Cool slightly. Stir in vanilla. Cool to room temperature. Cover and refrigerate until cold, at least 6 hours. (Can be prepared 2 days ahead. Keep refrigerated.) Serve cake with Cranberry-Raspberry
Compote. mixture onto bottom

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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

For cake:
1 3/4 cups pecans, walnuts or hazelnuts
2 tablespoons all purpose flour
3/4 cup (1 1/2 sticks) butter, room temperature
3/4 cup firmly packed dark brown sugar
2 teaspoons instant coffee powder
1/3 cup light unsulfured molasses
1 teaspoon vanilla extract
4 large eggs, room temperature
2 tablespoons Irish whiskey or Irish Mist liqueur
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 tablespoon finely grated orange peel
Powdered sugar
For custard sauce:
Makes about 2 1/2 cups
6 large egg yolks
1/3 cup sugar
1/3 cup Irish whiskey or Irish Mist liqueur
Fresh strawberries for garnish

Make cake:
Preheat oven to 350F. Generously grease 10- to 12-cup fluted tube pan. Spread out nuts on heavy large cookie sheet. Bake until aromatic, about 10 minutes. Cool nuts completely. Maintain oven temperature. Coarsely grind nuts in processor using on/off turns. Toss 1 1/2 cups ground nuts with 2 tablespoons flour in small bowl. Dust bottom and 2/3 up sides of prepared tube pan with remaining ground nuts. Using electric mixer, cream butter in large bowl until light. Add brown sugar and coffee powder and beat until well blended. Beat in molasses and vanilla. Add eggs 1 at a time, beating well after each addition. Add whiskey and beat until very light. Sift 1 cup flour, baking powder, spices and salt into medium bowl. Mix dry ingredients into butter mixture. Add grated orange peel. Bake until tester inserted near center comes out clean, about 45 minutes. Cool cake in pan on rack 10 minutes. Invert onto rack and cool completely. Can can be prepared 1 day ahead. Wrap tightly in plastic wrap and let stand at room temperature.) Sift powdered sugar over cake. Using Serrated knife, cut cake into thin slices. Arrange 3 slices on each plate. Spoon custard sauce over. Garnish with fresh strawberries and serve.
Make custard sauce:
Whisk all ingredients in medium metal bowl. Set bowl over saucepan of simmering water and whisk until mixture is foamy, triples in volume and holds shape in spoon, about 6 minutes. Remove from over water. Serve warm.

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LEMON ROSEMARY CAKES 
Serves 6    

Vegetable-oil spray for ramekins
3 large eggs, separated
1 1/2 cups milk
1 1/2 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1/4 cup all-purpose flour
5 tablespoons fresh lemon juice
2 teaspoons freshly grated lemon zest
1 teaspoon minced fresh rosemary leaves
confectioners' sugar for sprinkling
rosemary sprigs and/or candled violets for garnish if desired

Preheat oven to 350F. Coat six 6-ounce ramekins with vegetable oil spray. In a small bowl whisk together egg yolks and milk. In a bowl with an electric mixer beat butter and granulated sugar until combined well. Beat in flour, lemon juice, zest, rosemary, and a pinch of salt. Beat in yolk mixture, beating until smooth. In another bowl with clean beaters beat egg whites until they just hold stiff peaks and whisk about one third of whites into rosemary mixture to lighten it. Fold in remaining whites gently but thoroughly. Divide mixture among prepared ramekins and put ramekins in a baking pan. Pour enough hot water into pan to reach halfway up sides of ramekins and bake cakes in middle of oven 45 minutes. (Cake will rise to top, and custard will remain on bottom of ramekins.) Sprinkle cakes with confectioners' sugar and garnish with rosemary sprigs and/or candied violets.

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CHOCOLATE COCONUT RUM CAKE  

For the cake:
1 cup sweetened flaked coconut
4 ounces semisweet chocolate, broken into pieces
5 tablespoons unsalted butter
3 tablespoons light or golden rum
4 large eggs, separated
1/4 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
For the frosting:
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon light or golden rum
1/4 teaspoon salt
2/3 cup confectioners' sugar
In a baking dish toast 2/3 cup of the coconut in the middle of a preheated 350F oven until it just begins to color, transfer it to a small bowl, and let it cool.

Make the cake:
In a metal bowl set over a saucepan of simmering water melt the chocolate and the butter with the rum, stirring, until the mixture is smooth and remove the bowl from the heat. In a bowl whisk together the yolks, 2 tablespoons of the sugar, the flour and the salt until the mixture is smooth and whisk in the chocolate mixture and the remaining (untoasted) 1/3 cup coconut. In another bowl with an electric mixer beat the whites until they hold soft peaks and beat in the the remaining 2 tablespoons sugar until the whites just hold stiff peaks. Stir half the whites into the chocolate mixture and fold in the remaining whites gently-but thoroughly. Pour the mixture into a buttered 7 or 8-inch springform pan, bake the cake in the middle of a preheated 350F oven for 40 to 45 minutes, or until it is set and the top is puffed and cracked, and let it cool in the pan on a rack. (The cake will fall as it cools.)
Make the frosting while the cake is cooling:
In a bowl with an electric mixer cream the butter, add the rum, the salt, and the confectioners' sugar, and beat the frosting until it is light and fluffy. Remove the side of the pan from the cake and spread the frosting on the side of the cake. Holding the cake in one hand over the bowl of toasted coconut, with the other hand press the coconut onto the frosting letting the excess fall back into the bowl. The cake may be made 1 day in advance and kept covered loosely and chilled.

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LEMON CHEESECAKE WITH STRAWBERRIES AND PORT GLAZE 
Makes 12 servings    

To make graham cracker crumbs, add the crackers broken into small pieces) to a food processor and blend until finely ground. For best results, use Philadelphia-brand cream cheese. Bake the cheesecake at least one day and up to two days before serving.

For the crust:
2 cups graham cracker crumbs
1/4 cup (packed) dark brown sugar
5 tablespoons unsalted butter, melted
2 teaspoons fresh lemon juice
For the filling:
4 8-ounce packages cream cheese, room temperature
1 3/4 cups sugar
3 tablespoons grated lemon peel
1 cup sour cream
1/4 cup whipping cream
1/3 cup fresh lemon juice
2 teaspoons vanilla extract
4 large eggs, room temperature
For the topping:
1 1/2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
For the port syrup:
1 750-ml bottle tawny Port
1/2 cup sugar
3 tablespoons raspberry vinegar
1 1/2 teaspoons grated lemon peel
For garnish:
8 large strawberries, unhulled, halved through stem

Make the crust:
Preheat oven to 350F. Blend graham cracker crumbs and sugar in a processor with the machine running, add the melted butter and lemon juice; blend until crumbs are evenly moistened. Press the crumb mixture onto the bottom and 2 inches up sides of 10-inch-diameter spring-form pan with 2 3/4-inch-high sides. Freeze the crust 15 minutes. Bake the crust until set, about 10 minutes. Cool completely Maintain oven temperature.
Make the filling:
Using an electric mixer, beat the first 3 ingredients in large bowl until fluffy and smooth, stopping occasionally to scrape down sides of bowl. Add the sour cream, whipping cream, lemon juice, and vanilla and beat just to blend, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, beating just to blend after each addition. Pour the filling into the crust (filling will just fill the crust). Place the springform pan on a rimmed baking sheet. Bake the cheesecake until the top appears set, puffed, and golden the at edges but still moves slightly all over when shaken, about 55 minutes. Cool the cake 5 minutes.
Make the topping:
Mix the sour cream, sugar, and vanilla in medium bowl. Spoon the topping over the hot cake, spreading to edge of pan and covering completely. Bake 10 minutes. Transfer cake to a rack and cool 10 minutes. Run a sharp knife around the top 1/2-inch edge of the cake to loosen. Place the hot cheesecake directly in the refrigerator; chill uncovered overnight. TIP: Running the tip of a small sharp knife between the top edge of the baked hot cake and the pan sides will help the cheesecake hold its shape as it cools and help it not to crack
Make the port syrup:
Stir the port, sugar, and vinegar in a heavy large saucepan over medium-high heat until sugar dissolves. Boil until the liquid is reduced to 3/4 cup, stirring occasionally, about 25 minutes. Cool. Mix in the lemon peel. (The cake and the syrup can be prepared 2 days ahead. Cover the cake and keep refrigerated. Cover the syrup and let it stand at room temperature.)
Make the garnish and assemble the cake:
Starting below stem end of each berry half, make 3 lengthwise slits through the tip. Fan the berries and place around edge of the cake (Can be made 8 hours ahead. Cover and chill.) Release the pan sides. Slice the cake and drizzle with the port syrup. Serve the syrup alongside.

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

For the cake:
2 cups all purpose flour
1 1/2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3/4 cup vegetable oil
2 large eggs
1/3 cup whole milk
1 1/2 teaspoons vanilla extract
3 cups coarsely grated and peeled Bosc pears (from about 3 pounds), well drained
1/2 cup walnuts, toasted, chopped
For the frosting:
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 cup powdered sugar
2 teaspoons vanilla extract
2 teaspoons grated lemon peel
3/4 cup honey

Make the cake:
Preheat oven to 325F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk flour, sugar, baking soda, salt and spices in large bowl. Make well in the center of flour mixture. Add oil, eggs, milk and vanilla; whisk just until evenly moistened. Fold in pears and nuts; divide between pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on racks.
Make the frosting:
Beat cream cheese, butter, powdered sugar, vanilla and lemon peel in a large bowl until fluffy. Add the honey and beat until smooth. If the frosting is very soft, chill until firm enough to spread. Cut around cakes; turn out of pans. Place 1 cake layer, flat side up, on a platter. Spread with 1 cup frosting. Top with second layer, flat side down. Spread the remaining frosting over top and sides of cake.

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WALNUT SPICE CAKE WITH LEMON GLAZE 
Serves 10-12    

For the cake:
2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground allspice
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks (l cup) unsalted butter, softened
1 cup sugar
3 large eggs, separated
1 teaspoon vanilla
1 1/4 cups sour cream
1 cup walnuts (3 oz), toasted, cooled, and finely chopped
For the glaze:
1 cup confectioners' sugar
4 teaspoons fresh lemon juice

Make the cake:
Put oven rack In middle position and preheat oven to 350F. Butter the bundt pan. Sift together flour, cinnamon, allspice, nutmeg, baking soda, baking powder, and salt into a bowl. Beat together butter and sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a standing mixer or 4 minutes with a hand-held. Add the yolks 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add the flour mixture and sour cream alternately in batches, mixing well after each addition. Beat the egg whites in another bowl with clean beaters until they just hold stiff peaks, then fold whites and walnuts into the batter gently but thoroughly. Spoon the batter into the pan, smoothing top, and bake until a wooden pick or skewer comes out clean, 40 to 50 minutes. Cool the cake in the pan on a rack 10 minutes, then invert onto rack and cool completely.
Make the glaze:
Whisk together the confectioners' sugar and lemon juice until smooth. Transfer the cake to a plate then drizzle glaze over the cake and let it stand until the glaze is set, about 20 minutes. (The cake without the glaze may be made 1 day ahead and kept, wrapped tightly in plastic wrap, at room temperature.)

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COCONUT SWEET POTATO CHEESECAKE
Makes 10 Servings

For sweet potatoes:
4 cups 1/3-inch cubes peeled red-skinned sweet potatoes (yams)
1 cup water
1/4 cup orange juice
3 tablespoons sugar
3 tablespoons (packed) golden brown sugar
2 teaspoons unsalted butter
2 teaspoons fresh lemon juice
1 teaspoon (packed) finely grated orange peel
1 teaspoon (packed) finely grated lemon peel
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Pinch of ground nutmeg
1 large egg
2 tablespoons whipping cream
For crumb coating:
Powdered sugar
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
For filling:
2 1/2 8-ounce packages cream cheese, room temperature
3/4 cup whole-milk ricotta cheese
3/4 cup sugar
4 large eggs
1 15-ounce can sweetened cream of coconut (such as Coco López)*
2 tablespoons fresh lemon juice
1 teaspoon (packed) finely grated lemon peel
1 teaspoon vanilla extract
1 cup sweetened flaked coconut
For garnish: Additional sweetened flaked coconut, toasted

Make sweet potatoes:
Combine first 13 ingredients in large saucepan. Bring to boil. Reduce heat to medium-low; simmer uncovered until potatoes are very tender and most of liquid is absorbed, stirring occasionally, about 40 minutes. Transfer mixture to processor; puree until smooth. Whisk egg and cream in medium bowl to blend. Add 2 1/3 cups sweet potato puree and whisk to blend well. Cover and chill sweet potato mixture until cold.
Make crumb coating:
Butter 10-inch-diameter springform pan with 2 1/2- to 2 3/4-inch-high sides; dust with powdered sugar. Mix graham cracker crumbs and melted butter in medium bowl until crumbs are evenly moistened. Press crumb mixture evenly over bottom and up sides of pan (coating will be thin). Chill 30 minutes. (Sweet potato mixture and crumb coating can be prepared 1 day ahead. Cover; chill separately.)
Make filling:
Preheat oven to 350°F. Using electric mixer, beat cream cheese, ricotta cheese, and sugar in large bowl until smooth. Beat in eggs 1 at a time. Add cream of coconut, lemon juice, lemon peel, and vanilla; beat until smooth. Fold in 1 cup flaked coconut and sweet potato mixture. Pour filling into prepared pan. Place pan on rimmed baking sheet and bake cake until filling is just set in center, about 1 hour 20 minutes. Transfer cheesecake directly to refrigerator and chill uncovered overnight (center may sink). (Can be prepared 3 days ahead. Cover and keep chilled.) Run small knife between cake and pan sides to loosen cake; remove sides. Place cake on platter. Sprinkle toasted unsweetened coconut over top edge of cheesecake. Serve chilled.

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RHUBARB LEMON CAKE ROLL
Serves 8

For filling:
1 pound rhubarb, chopped (about 4 cups)
1/2 cup granulated sugar
1 teaspoon unflavored gelatin
1 tablespoon cold water
For cake:
4 large eggs, separated
1/2 cup granulated sugar
2 teaspoons freshly grated lemon zest
1 teaspoon vanilla
1/4 teaspoon salt
1/4 cup all-purpose flour
1/4 cup cornstarch
confectioners' sugar for dusting
For lemon syrup:
2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon water
For lemon glaze:
1/2 cup confectioners' sugar
1 tablespoon fresh lemon juice

Make filling:
In a heavy saucepan cook rhubarb with sugar over moderate heat, stirring often, 20 to 25 minutes, or until rhubarb is a thick purée (about 1 1/2 cups). In a small bowl sprinkle gelatin over water and let soften 1 minute. Add gelatin to rhubarb and stir over low heat 1 minute, or until gelatin is dissolved. Transfer filling to a metal bowl set in a bowl of ice and cold water and stir occasionally until cooled and thickened.
Make cake:
Preheat oven to 350°F. Line the bottom of a greased jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch, with foil. Grease foil and dust with flour, knocking out excess. In a bowl with an electric mixer beat egg yolks, 1/4 cup of the granulated sugar, zest, and vanilla until thick and pale and mixture forms a ribbon when beaters are lifted. In a large bowl with cleaned beaters beat egg whites with salt until they hold soft peaks. Beat in the remaining 1/4 cup granulated sugar gradually and beat whites until they hold stiff peaks. Stir one third of whites into yolk mixture to lighten it and fold in remaining whites gently but thoroughly. Sift flour and cornstarch over batter and fold in until batter is just combined. Spread batter evenly in prepared pan and bake in middle of oven 6 to 9 minutes, or until cake is lightly colored and springs back when pressed lightly. Dust a kitchen towel generously with confectioners' sugar and invert cake onto it. Remove foil carefully from cake. Starting with a long side, roll up cake loosely and gently in the towel and cool 30 minutes.
Make lemon syrup:
In a very small saucepan bring all ingredients to simmer, stirring until sugar is dissolved. Keep syrup warm.
Assemble cake:
Unroll cake carefully and brush with half of the warm syrup. Spread cake with filling and reroll cake carefully. Transfer cake to a platter, seam side down, and brush with remaining syrup. Chill roll, covered loosely, at least 2 hours or overnight.
Make lemon glaze:
In a small bowl stir together sugar and lemon juice to make a pourable glaze. Transfer glaze to a small resealable plastic bag and snip one corner to make a small hole. Trim ends of cake diagonally and squeeze glaze decoratively over cake.

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SPICED APPLE CAKE WITH CRANBERRIES AND NUTS
Serves 12

This rich, moist cake combines all the flavors of late summer and early fall. You can bake it in advance and freeze it for easy entertaining. Serve the cake topped with the glaze and chopped nuts, or just sift on a little powdered sugar.

For cake:
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
3 large apples (Gala, Golden Delicious or Granny Smith), peeled, cut into 1/2-inch pieces (3 cups)
1 cup dried cranberries or raisins
1 cup coarsely chopped walnuts
1 1/2 cups extra-light or mild olive oil
2 cups sugar
2 teaspoons vanilla
3 tablespoons milk
3 eggs
For glaze:
1 3/4 cups powdered sugar
1/4 teaspoon ground cinnamon
2 to 3 tablespoons milk
1 tablespoon light corn syrup
1/2 teaspoon vanilla
1/4 cup chopped walnuts

Heat oven to 350F. Grease 91/2x3-inch plain tube pan with shortening. Sprinkle with flour; tap sides of pan to remove excess. In medium bowl, whisk together flour, baking powder, baking soda, salt, 1/2 teaspoon cinnamon, nutmeg, allspice and ginger until blended. In large bowl, toss together apples, cranberries, 1 cup walnuts and 1/4 cup of the flour mixture. In another large bowl, beat oil, sugar, 2 teaspoons vanilla, milk and eggs at medium speed until well blended. Reduce speed to low, beat in remaining flour mixture just until moistened. Stir in apple mixture until well-blended. Spoon batter into pan. Bake 1 hour 15 minutes to 1 hour 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack 20 minutes. Invert onto wire rack; cool completely. Meanwhile, in medium bowl, whisk powdered sugar, 1/4 teaspoon cinnamon, 2 tablespoons milk, corn Syrup and 1/2 teaspoon vanilla until smooth, adding additional milk, if to thick. Drizzle over cake; sprinkle with chopped walnuts.

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CITRUSY ANGEL FOOD CAKE
Makes 10 Servings

1 1/2 cups granulated sugar
3 tablespoons grated lemon zest
1 cup cake flour
1/2 teaspoon salt
1 1/2 cups large egg whites (11 or 12) at room temperature
1 tablespoon water
1 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1 1/2 tablespoons plus 2 teaspoons fresh lemon juice
1 cup confectioners' sugar sifted
2 tablespoons heavy cream

Preheat the oven to 325F. In a small bowl, stir 1 cup of the granulated sugar with the lemon zest. In a medium bowl, sift the flour with the salt and the remaining 1/2 cup of granulated sugar. In a large bowl, beat the egg whites until foamy. Add the water, cream of tartar, vanilla and 2 teaspoons of the lemon juice and beat at medium-high speed until soft peaks form. Gradually add the lemon sugar and beat until the whites are stiff and glossy. Fold in the flour mixture in 3 batches. Spoon the batter into an angel food cake pan with a removable bottom and smooth the top. (Do not grease cake pan or the cake won't rise.) Using a knife, cut through the batter several times to release any air bubbles. Bake the cake for about 45 minutes, or until the top is golden and feels springy. Invert the cake pan onto the neck of a wine bottle and let the cake cool completely. In a small bowl, whisk the confectioners' sugar with the cream until smooth. Whisk in the remaining 1 1/2 tablespoons of lemon juice. Run a thin knife around the side and tube to unmold the cake. Transfer to a platter and drizzle with the lemon glaze.

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LEMON MINT MERINGUE CAKE
Makes 12 Servings

A take-off on lemon meringue pie, this luscious cake has an added flavor twist-mint. The sponge cake layers are soaked with a fresh mint syrup, a delightful complement to the tart lemon

For the cake:
6 eggs, separated
1/4 cup unsalted butter, melted, cooled slightly
2 teaspoons vanilla
1 cup sugar
1 cup cake flour, divided
For the syrup:
1/2 cup water
1/2 cup sugar
1/2 CUP loosely packed mint leaves
For filling:
3 egg yolks
1 egg
1/2 cup sugar
1/2 cup lemon juice
2 tablespoons grated lemon peel
Dash salt
1/4 cup unsalted butter, cut up
For meringue:
3 egg whites
1 cup sugar
1/4 cup water
1/4 teaspoon cream of tartar

Make cake:
Heat oven to 350F. Spray 9x2-inch round cake pan with nonstick cooking spray; line bottom with parchment paper. In small bowl, whisk together 6 egg yolks, melted butter and vanilla. In large bowl, beat 6 egg whites at high speed until soft peaks form. Gradually add 1 cup sugar. Beat 3 minutes or until shiny, stiff peaks form. Pour yolk mixture over egg white mixture, immediately sift 1/2 cup of the flour over eggs. Gently fold together. Sift remaining 1/2 cup flour over batter; fold in, being careful not to deflate egg whites. Pour batter into pan. Bake 30 to 40 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely on wire rack.
Make syrup:
Place all syrup ingredients in small saucepan. Bring to a boil over medium-high heat, stirring occasionally. Remove from heat; let stand until cool. Strain out mint leaves.
Make filling:
Place sieve over medium bowl. In heavy medium saucepan, whisk together 3 egg yolks (reserve whites for meringue), 1 egg and 1/2 cup sugar until smooth. Whisk in lemon juice, lemon peel and salt. Add butter. Cook over medium to medium-low heat 7 to 9 minutes or until slightly thick and temperature reaches 160F, stirring constantly. Do not boil.
Immediately strain through sieve into bowl. Place plastic wrap directly on surface to prevent film from forming. Refrigerate 2 hours or until completely cool.
Assemble cake:
When cake is cool, remove from pan; slice horizontally into 3 layers. To assemble cake, place one layer on 9-inch cardboard round or removable bottom of 9-inch tart pan. Brush with 1/3 of the syrup; spread generous 1/2 cup of the filling over cake. Place second cake layer on filling. Brush with one-third of the syrup; spread with remaining filling. Top with third cake layer. Brush with remaining syrup. Place on baking sheet; refrigerate while preparing meringue.
Make meringue:
Heat oven to 400F. In large bowl, whisk together all meringue ingredients. Place bowl over saucepan of simmering water (do not let bowl touch water). Beat at high speed 6 to 8 minutes or until meringue quadruples in volume and becomes stiff and glossy. Immediately spread over assembled cake. Bake cake on baking sheet at 400F. for 5 to 7 minutes until meringue is golden brown. Watch carefully to make sure doesn't burn! (Cake can be made up to 6 hours ahead. Refrigerate)

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MEYER LEMON PUDDING CAKE WITH FRESH BERRIES
Makes 6 to 8 servings

1 1/2 cups buttermilk
1 cup sugar, divided
4 large egg yolks
1/3 cup fresh Meyer lemon juice
1/4 cup all purpose flour
1/4 cup (1/2 stick) unsalted butter, melted
1/8 teaspoon salt
3 large egg whites
Whipping cream
Assorted fresh berries
 

Preheat oven to 350F. Butter 8x8x2-inch glass baking dish. Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, flour, butter, and salt in blender until smooth. Transfer buttermilk mixture to medium bowl. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Gently fold buttermilk mixture into whites in 3 additions (batter will be runny).  Pour batter into prepared dish. Place dish in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of dish. Bake until entire top is evenly browned and cake moves very slightly in center but feels slightly springy to touch, about 45 minutes. Remove dish from roasting pan.  Cool cake completely in baking dish on rack. Refrigerate until cold, at least 3 hours and up to 6 hours. Spoon pudding cake out into shallow bowls. Pour cream around cake. Top with berries.

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MARBLED PUMPKIN CHEESECAKE WITH A BROWNIE CRUST
Makes 12 Servings
 

For the Crust:
4 tablespoons unsalted butter
2 ounces bittersweet chocolate, coarsely chopped
1/4 cup sugar
1 large egg, lightly beaten
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 cup finely chopped walnuts
For The Cheesecake:
4 ounces bittersweet chocolate, chopped
1 1/2 pounds cream cheese, softened
1 cup sugar
4 large eggs, at room temperature
1 1/2 tablespoons cornstarch
1 teaspoon pure vanilla extract
2 cups canned pumpkin puree (1 pound)
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
Pinch of ground cloves 
 

MAKE THE CRUST:
Preheat the oven to 325F. Lightly butter a 9-inch springform pan. In a medium saucepan, melt the butter with the chopped chocolate over low heat, stirring constantly. Remove the melted chocolate mixture from the heat and let it cool slightly, then stir in the sugar and the lightly beaten egg until blended.  In a small bowl, whisk the flour with the baking powder and salt. Add the dry ingredients to the melted chocolate mixture. Stir the chopped walnuts into the brownie batter. Spread the batter in the prepared springform pan and smooth the surface with a spatula. Bake for 10 minutes, or until risen and dry to the touch. Let cool completely. Wrap the outside of the pan in a large sheet of foil. Leave the oven on. 
MAKE THE CHEESECAKE:
In a medium glass bowl, melt the chopped chocolate in a microwave oven on high for about 1 minute, stirring halfway through. In a large bowl, using an electric mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Add the eggs, 1 at a time, beating well between additions. Beat in the cornstarch and vanilla. Add 1 cup of the cheesecake batter to the melted chocolate and stir until well blended. Beat the pumpkin puree and the cinnamon, nutmeg and cloves into the remaining cheesecake batter.  Pour three-fourths of the pumpkin cheesecake batter over the brownie crust. Pour the chocolate batter on top of the pumpkin cheesecake batter. If the chocolate batter is too thick to pour easily, heat it in a microwave oven on high for 10 seconds. Spoon the remaining pumpkin cheesecake batter on top of the chocolate batter. Use a table knife to make a few decorative swirls: Do not over swirl.  Set the springform pan in a medium roasting pan. Add enough hot water to the roasting pan to reach halfway up the side of the springform pan. Bake the pumpkin cheesecake in the hot water bath in the center of the oven for 1 1/2 hours, or until it is firm around the edges but slightly jiggly in the center. Turn the oven off, prop the door several inches open and let the cheesecake stand in the water bath in the warm oven for 1 hour, or until it is completely set.  Remove the marbled pumpkin cheesecake from the water bath and refrigerate it until thoroughly chilled, at least 4 hours or overnight. Remove the foil and springform pan ring from the cheesecake. Carefully transfer the cheesecake to a platter, cut into wedges and serve. (Make Ahead: The baked cheesecake can be refrigerated in the springform pan for up to 4 days.)

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LEMON UPSIDE DOWN CAKE
Makes 1 9-Inch Cake
 

1 1/2 sticks unsalted butter, softened
3/4 cup plus 2 tablespoons light brown sugar
2 thin-skinned lemons, sliced paper-thin crosswise, seeds discarded
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs, separated
3/4 cup whole milk
1/4 teaspoon cream of tartar
Sweetened whipped cream, for serving

Preheat the oven to 350F. Set a 9-inch nonstick cake pan over moderate heat. Add 4 tablespoons of the butter and when it is melted, stir in the brown sugar until dissolved, about 1 minute. Remove from the heat. Arrange the lemon slices in the melted brown sugar. In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, with an electric mixer, beat the remaining 8 tablespoons of butter with the granulated sugar until light and fluffy. Beat in the vanilla and the egg yolks, one at a time. At low speed, beat in the dry ingredients in 3 batches, alternating with the milk. In a stainless steel bowl, beat the egg whites with the cream of tartar at high speed until firm peaks form. Fold one-third of the beaten whites into the batter, then fold in the rest. Scrape the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 15 minutes, then invert it onto a plate. Serve warm or at room temperature with whipped cream.

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WHITE CHOCOLATE CRANBERRY CAKE
Make 16 Servings

9 ounces premium white chocolate, divided
1 cup (2 sticks) butter softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
4 eggs
3 tablespoons grated orange peel
5 tablespoons orange juice, divided
2 cups flour
2 teaspoons baking powder
1 1/2 cups fresh or frozen cranberries

Preheat oven to 350F. Grease and flour a 10-inch tube pan or fluted tube pan. Chop 6 ounces of the chocolate and set aside. Beat the butter and sugars in a large bowl with an electric mixer on medium speed until light and fluffy. Add the eggs, orange peel and 3 tablespoons of the orange juice; mix well. Add the flour and baking powder and beat until well blended. Stir in the chopped chocolate and the cranberries. Bake for 1 hour to 1 hour 10 min, or until a toothpick inserted near center comes out clean. Cool the cake in the pan 10 minutes. Remove from the pan to wire rack. Cool completely. Place the remaining 3 ounces chocolate and the remaining 2 tablespoons of orange juice in a small saucepan and cook on low heat until the chocolate is completely melted, stirring frequently. Drizzle over the cake. Let stand until the glaze is firm.

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TRIPLE CHOCOLATE POUND CAKE
Makes 12 Servings

For the Cake:
1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoons vanilla extract
2 1/3 cups sifted cake flour
2/3 cups Dutch-processed cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
3/4 cup mini chocolate chips
For the Glaze:
5 ounces semisweet chocolate, finely chopped
2/3 cup whipping cream

Heat oven to 350F. (TIP: If using dark-coated Bundt pan, reduce oven temperature to 325F.The dark coating reflects more heat.) Grease 12-cup Bundt pan with shortening and sprinkle with cocoa powder. In a large bowl, beat the butter at medium speed 1 minute or until smooth and creamy. Add the sugar; beat 5 minutes or until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Scrape down the sides of the bowl. In a large bowl, sift together the flour, cocoa, baking soda, baking powder and salt. At low speed, add the flour in 3 portions alternately with the sour cream, beginning and ending with the flour mixture; beating 5 seconds after each addition. Add the chocolate chips; finish stirring batter with a rubber spatula until completely blended. Spoon the batter into the prepared pan. Level with a spatula; tap the pan firmly on counter to settle the batter. Bake 45 to 50 minutes or until wooden skewer inserted in center comes out clean and the edges of the cake pull away from the sides of the pan. Cool on a wire rack 10 minutes. Invert the cake onto a wire rack. Cool completely. To prepare the glaze, place the chocolate in a medium bowl. Pour the cream into a microwave-safe container and microwave 60 to 90 seconds or until bubbles form around the outside edge. Immediately pour over chocolate. Let stand 1 to 2 minutes or until the chocolate is softened, and whisk until smooth. Let cool until slightly thickened, but still pourable. Pour over the cake, allowing the glaze to flow down the sides. Let stand until the glaze is set.

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CRANBERRY ORANGE CHEESECAKE WITH CHOCOLATE

Makes 12 Servings
 

For the crust:
1 9-ounce box chocolate wafer cookies, broken
2 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
5 tablespoons unsalted butter, melted
For the filling:
4 8-ounce packages cream cheese, room temperature
1 1/2 cups sugar
3 tablespoons all purpose flour
4 large eggs
2 teaspoons grated orange peel
1 teaspoon vanilla extract
For the topping:
1/2 cup sugar
3 tablespoons water
1 teaspoon cornstarch dissolved in 1 tablespoon water
2 cups fresh cranberries
1/2 teaspoon grated orange peel
 

Make the  crust:
Preheat oven to 325F. Finely grind cookies and chocolate in processor. Add butter; blend until moist clumps form. Using plastic wrap as aid, press crumb mixture onto bottom and 1 1/4 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until set, about 8 minutes. Cool completely.
Make the filling:
Increase oven temperature to 350F. Wrap 2 layers of heavy-duty foil around bottom and up sides of springform pan. Using electric mixer, beat cream cheese and sugar in large bowl until light. Beat in flour. Beat in eggs, 1 at a time, just until blended. Beat in orange peel and vanilla. Pour filling into crust. Place springform pan in large roasting pan. Fill roasting pan with enough hot water to come halfway up sides of springform pan. Bake until filling is just set in center but still moves slightly, about 55 minutes. Remove cake from water bath; transfer to rack and cool completely, about 4 hours. Cover and chill overnight.
Make the topping:
Stir sugar and water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium; add cornstarch mixture and bring to simmer. Add cranberries; cook until beginning to pop, stirring often, about 3 minutes. Stir in orange peel. Cool completely. Cover and chill overnight. (Cheesecake and cranberry mixture can be made 2 days ahead. Keep refrigerated.)
Plate cheesecake:
Run knife around top edge of cheesecake to loosen. Release pan sides. Top cheesecake with cranberry mixture. Chill until set, about 1 hour.

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MANGO BANANA CAKE
Makes 8 Servings

For the cake:
2 cups flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup unsalted butter, room temperature
1 large egg yolk
1 cup sugar
2 large eggs
1/3 cup sour cream
1 teaspoon vanilla
1 cup mashed ripe bananas
For the cream cheese frosting:
3 (8 ounce) packages cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
1 1/2 teaspoons vanilla
2 1/2 cups powdered sugar
For the mango curd:
15 ounces ripe mangoes, peeled, pitted, cut into 1/2 inch pieces
1/2 cup sugar
3 tablespoons fresh lemon juice
1 pinch salt
4 large egg yolks
1/4 cup unsalted butter, cut into small pieces
1 large mango, peeled, pitted and thinly sliced
 

Make the cake:
Preheat oven to 350F. Butter lightly, three 8 inch round cake pans. Dust with flour and tap out excess. Combine butter and egg yolk in a large mixing bowl. Using an electric mixer, beat well. Gradually beat in the sugar. Beat in the eggs one at a time. Beat in sour cream and vanilla. Sift together the flour, cornstarch, baking soda, baking powder, salt and nutmeg. Beat the dry ingredients into the butter mixture, alternating with mashed bananas in 3 additions. Divide mixture between the 3 pans. Bake cakes about 20 minutes, until a tester in center comes out clean. Cool in pans on racks for 10 minutes. Turn out onto racks and cool completely.
Make the Cream Cheese Frosting:
In a large bowl, beat the cream cheese, butter and vanilla until light and fluffy. Gradually beat in the sugar. Cover and refrigerate 15 minutes, until firm enough to spread.
Make the Mango Curd:
In a food processor, puree the mango, sugar, lemon juice, and salt. Add yolks and puree 15 seconds more. Strain through sieve set over large metal bowl, pressing on solids with the back of a spoon. Discard solids left in sieve. Set metal bowl over saucepan of simmering water. Do not allow the bottom of the bowl to touch water. Whisk puree until thickened and a thermometer reads 170F, about 10 minutes. Remove from over water and whisk in butter 1 piece at a time. Cover and refrigerate overnight.
To construct the cake:
Place 1 cake layer on a platter and spread 3/4 cup Cream Cheese Frosting over top. Spread half of Mango Curd over frosting. Top with 2nd layer and spread with 3/4 cup Cream Cheese Frosting. Spread remaining half of Mango Curd over top. Top with 3rd layer. Spoon 3/4 cup Cream Cheese Frosting into a pastry bag fitted with a large star tip. Spread remaining frosting over top and sides of cake. Pipe frosting around top edge of cake. Arrange mango slices on the top of the cake and garnish with mint.

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RHUBARB ANISE UPSIDE DOWN CAKE
Makes 8 Servings
 

For the topping:
1/2 stick (1/4 cup) unsalted butter
3/4 cup packed light brown sugar
1 1/2 pounds trimmed rhubarb
For the cake:
1 teaspoon anise seeds
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
2/3 cup granulated sugar
1/2 teaspoon vanilla
2 large eggs
1/2 cup well-shaken buttermilk
1/4 cup milk
 

Make the topping:
In a well-seasoned 10-inch cast-iron skillet melt butter over moderate heat until foam subsides and reduce heat to low. Sprinkle brown sugar evenly onto bottom of skillet and heat, undisturbed, 3 minutes (not all brown sugar will be melted). Remove skillet from heat. Cut enough rhubarb crosswise into 1-inch pieces to measure 3 cups and decoratively arrange, rounded sides down, in one layer over brown sugar. .
Make the cake:
Preheat oven to 350F. With a mortar and pestle or in an electric coffee/spice grinder finely grind anise seeds. Into a bowl sift together anise, flour, baking powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer on low speed add flour mixture alternately in batches with buttermilk and milk, beginning and ending with flour mixture and beating until just combined (do not overbeat).| Spoon batter over rhubarb in skillet, spreading evenly (be careful not to disturb rhubarb), and bake cake in middle of oven until golden, about 45 minutes, or until a tester comes out clean. Cool cake in skillet on a rack 15 minutes. Run a thin knife around edge of skillet and invert a plate over skillet. Keeping plate and skillet firmly pressed together, invert cake onto plate. Carefully remove skillet and serve cake warm or at room temperature.

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LEMON VERBENA POUND CAKE WITH FRESH BERRIES
Makes 6-8 Servings

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.
 

For the cake:
1 cup cake flour (not self-rising)
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons finely chopped fresh lemon verbena or 1 tablespoon freshly grated lemon zest
1 tablespoon freshly grated lemon zest
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
3 large eggs
3/4 teaspoon vanilla
2 tablespoons milk
2 tablespoons fresh lemon juice
For the glaze:
1/2 cup plus 1 tablespoon confectioners' sugar
1 tablespoon fresh lemon juice

Accompaniment: strawberries or other fresh berries
 

Make the cake:
Preheat oven to 325°F. and butter and flour a 1-quart kugelhopf or loaf pan, knocking out excess flour. In a bowl whisk together flour, baking powder, salt, verbena (or zest), and zest. In another bowl with an electric mixer beat butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in vanilla. Beat in half of flour mixture. Beat in milk and lemon juice and beat in remaining flour mixture until just combined. Spoon batter into pan, smoothing top, and bake in middle of oven 45 to 55 minutes, or until golden brown on top and a tester comes out clean. Cool cake in pan on a rack 15 minutes and invert onto rack to cool completely.
Make glaze while cake is cooling:
In a small bowl whisk confectioners sugar, a little at a time, into lemon juice until smooth and thick. When cake is completely cooled, drizzle glaze over cake and let it drip down sides. Cake may be made 1 day ahead and chilled, covered. Serve cake at room temperature with strawberries or other fresh berries.

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CHOCOLATE CRANBERRY TORTE
Makes 10 Servings

This is a very rich chocolate decadence cake--serve in very small pieces and don't skimp on the sauce
 

For the sauce:
1 cup fresh or frozen cranberries
3/4 cup water
1/3 cup sugar
2 tablespoons Chambord (black raspberry liqueur)
For the torte:
1 cup dried sweetened cranberries
1/3 cup Chambord
1 cup (2 sticks) unsalted butter, cut into pieces
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/2 cups sugar
6 large eggs, room temperature
2/3 cup all purpose flour
1/2 teaspoon salt
For the glaze:
1 cup whipping cream
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup Chambord

Fresh mint leaves

Make the sauce:
Bring first 3 ingredients to boil in saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium; cook until cranberries burst, about 5 minutes. Transfer to processor; puree. Strain puree into bowl; discard seeds. Mix in Chambord. Cover; chill at least 2 hours or overnight (sauce will thicken).
Make the torte:
Position rack in center of oven and preheat to 350F. Butter and flour 9-inch-diameter springform pan. Line bottom with parchment paper. Stir 3/4 cup cranberries and Chambord in small saucepan over medium heat until liqueur simmers, about 1 minute. Cool to room temperature. Drain cranberries; reserve liqueur and cranberries separately. Melt butter in heavy large saucepan over medium heat, stirring until beginning to bubble at edges. Remove from heat. Add chocolate; let stand 1 minute. Whisk until chocolate is melted and smooth. Whisk in sugar, then eggs 1 at a time (batter will look grainy). Whisk in reserved liqueur. Add flour and salt; whisk gently until blended. Stir in reserved cranberries; transfer to prepared pan. Bake torte until top is puffed and cracked and tester inserted into center comes out with moist (not wet) batter attached, about 1 hour. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)
Make the glaze:
Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in Chambord. Let stand until glaze is thick but still pourable, whisking occasionally, about 2 hours. Line rimmed baking sheet with foil; place cake rack in center. Cut around torte to loosen; remove pan sides. Place 8-inch-diameter cardboard round or 8-inch tart pan bottom on top of torte. Holding cardboard and springform pan bottom, turn torte over and place on rack. Remove pan bottom; peel off paper. Pour 1 1/2 cups glaze over torte. Using icing spatula, smooth glaze over top and sides (re-apply any glaze from foil if necessary). Freeze torte until glaze is set, about 10 minutes. Pour remaining 1 cup glaze over torte and smooth evenly. Sprinkle remaining 1/4 cup dried cranberries around top edge. Freeze until glaze is firm, about 15 minutes. (Can be made 1 day ahead. Transfer to platter. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

Arrange fresh mint leaves between cranberries at top edge of torte. Cut into wedges and serve with sauce.

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AUTUMN SPICE CAKE WITH STICKY COCONUT PECAN ICING
Makes one 8 inch layer cake

For cake:
1 cup rolled oats (not quick-cooking or instant)
1 cup boiling water
1/4 cup buttermilk
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cardamom (optional)
1 stick unsalted butter, room temperature
1 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp. pure vanilla extract
1-1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
For Icing:
1 cup sweetened shredded coconut
3/4 cup pecan halves
1 cup brown sugar
1/2 cup heavy cream
1 stick unsalted butter, cubed
3 egg yolks
1/2 tsp. salt
1 Tbsp. dark rum
1 tsp. pure vanilla extract
Toasted coconut and pecans:
For the sweetened sour cream:
1/2 cup sour cream
1/2 cup heavy cream
3 Tbsp. sugar

Make cake:
Preheat the oven to 350F.  Lightly grease two 8" round pans, line with parchment paper then grease again. Combine oats, water, buttermilk, and spices in a bowl, let stand for 15 minutes. Cream butter with both sugars in second bowl until well blended, about 3 minutes.  Add the eggs and vanilla, beat to incorporate.  Blend flour, baking soda and salt into butter mixture just until combined, then add oat mixture.  Divide batter between the prepared pans, and bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean.  Cool on a rack for 10 minutes, then invert the cakes onto a wire rack, lift off pans and peel away the parchment.  Cool layers completely before frosting.
Make icing:
Toast coconut on a baking sheet until quite dark, 10-12 minutes.  Toast pecans on a separate baking sheet until brown and fragrant, about 15 minutes.  Coarsely chop pecans, set aside with coconut.  Simmer brown sugar, cream, butter in a saucepan over medium-low heat, stirring constantly.  Cook until mixture thickens, about 8 minutes. Off the heat add rum and vanilla.  Cool until warm to the touch, then fold in coconut and pecans
Make sour cream:
Beat all ingredients to soft peaks in a bowl with a hand mixer.  (Can be made and chilled up to 1 hour before serving).
Assemble cake:
Spread the icing over the first layer (not the sides), then top with the second layer and the remaining icing.  Serve with the sweetened sour cream.  Because the icing is so sticky, I use a thin-bladed carving knife dipped into hot water and wiped clean before each cut.

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POPPY SEED LAYER CAKE WITH STRAWBERRIES AND WHITE CHOCOLATE CREAM
Makes 12 Servings

For cake
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon plus 1 teaspoon grated lemon peel 4 large eggs
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
1 cup buttermilk, room temperature
2 tablespoons poppy seeds
For white chocolate cream
3/4 cup sugar
2 large eggs
6 tablespoons fresh lemon juice
8 ounces good-quality white chocolate (such as Lindt or Baker's), chopped

3 cups chilled whipping cream 2 1/2 cups sliced hulled strawberries
4 ounces good-quality white chocolate, shaved into curls
12 whole strawberries

Make cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with waxed paper; butter paper. Combine first 4 ingredients in medium bowl. Using electric mixer, beat sugar, butter and lemon peel in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice and vanilla. Add dry ingredients alternately with buttermilk in 3 additions each, beating just until blended. Stir in poppy seeds. Transfer batter to prepared pan. Bake until cake is golden and tester comes out clean, about 55 minutes. Transfer pan to rack. Run knife around pan sides to loosen cake. Release pan sides; cool cake. (Can be make 1 day ahead. Cover and keep at room temperature.)
Make white chocolate cream:
Combine 1/2 cup sugar, eggs and lemon juice in top of double broiler set over simmering water. Whisk until very thick and candy thermometer registers 160°F, about 3 minutes. Remove from over water. Add chopped white chocolate and whisk until smooth. Cool to room temperature. Beat cream and remaining 1/4 cup sugar in large bowl to firm peaks. Fold in white chocolate mixture. Turn cake out onto work surface. Peel off paper. Cut cake horizontally into 3 equal layers. Using bottom of springform pan as aid, transfer 1 cake layer to platter, cut side up. Spread 1 cup chocolate cream over. Arrange half of sliced strawberries in single layer over chocolate cream. Repeat layering with 1 cake layer, 1 cup chocolate cream, remaining sliced berries and 1/2 cup chocolate cream. Top with third cake layer, cut side down. Spread 3 cups chocolate cream over top and sides of cake. Press white chocolate curls onto sides of cake. Spoon remaining chocolate cream into pastry bag fitted with medium star tip. Pipe around top edge of cake. Garnish cake with whole berries. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 12 hour before serving.)

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ORANGE LAYER CAKE WITH BUTTERCREAM AND FRESH BERRIES
Makes 14 Servings

For the Cake:
Nonstick vegetable oil spray
4 1/2 cups cake flour
4 1/2 teaspoons baking powder
1 teaspoon salt
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
2 cups sugar, divided
1 1/2 teaspoons vanilla extract
1 1/2 cups whole milk
9 large egg whites
For the orange-flower syrup:
1 cup sugar
1 cup water
1 tablespoon orange-flower water*
For the buttercream:
12 ounces cream cheese, room temperature
1 cup (2 sticks) unsalted butter, room temperature
5 1/2 cups powdered sugar, sifted
1/2 teaspoon orange-flower water
1/4 cup orange marmalade
For the berry topping:
1 12-ounce container fresh strawberries
1 6-ounce container fresh raspberries
1 4.4-ounce container fresh blueberries

*A flavoring extract; available in the liquor or baking section of some supermarkets or at liquor stores.

 

Make the cake:
Preheat oven to 350°F. Spray bottom and sides of two 10-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Line bottoms with parchment paper rounds; spray parchment. Dust pans with flour, tapping out any excess. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until light and fluffy, about 3 minutes. Beat in vanilla. Add flour mixture in 3 additions alternately with milk in 2 additions, beating until well blended between additions. Using clean dry beaters, beat egg whites in another large bowl until foamy. With mixer running, gradually add remaining 1/2 cup sugar. Beat egg white mixture until stiff glossy peaks form, about 3 minutes. Gently fold egg white mixture into batter in 3 additions. Divide batter between prepared pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 10 minutes. Invert cakes onto rack; remove parchment paper, turn cakes over, and cool completely.
Make the orange-flower syrup:
Bring sugar and 1 cup water to boil in heavy small saucepan, stirring until sugar dissolves. Reduce heat to medium and simmer until reduced to about 1 1/2 cups, about 5 minutes. Stir in orange-flower water. Chill until cold, about 2 hours.
Make the buttercream:
Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar 1 cup at a time, beating well. Add orange-flower water; beat until smooth. Place 1 cup orange-flower buttercream in medium bowl; mix in orange marmalade. Set marmalade buttercream aside to use as filling.
Assemble the cake:
Hull and cut half of strawberries lengthwise into 1/2-inch wedges. Trim cake tops to flatten. Place 1 cake on plate, cut side up. Brush 1/2 of orange-flower syrup (about 3/4 cup) over top of cake. Place scant 1/2 cup plain orange-flower buttercream into pastry bag fitted with 1/3-inch tip. Pipe 1/3-inch line of buttercream around edge of cake. Spoon marmalade buttercream into center, spreading just to line. Gently press sliced strawberries, half of raspberries, and half of blueberries into filling, leaving 1/2-inch border (chill remaining berries for garnish). Top with second layer; brush top with remaining syrup. Frost top and sides with remaining plain orange-flower buttercream. Chill at least 2 hours.  Remove cake from refrigerator 1 hour before serving. Hull and cut remaining strawberries lengthwise into 1/2-inch-thick wedges. Sprinkle sliced strawberries and remaining raspberries and blueberries over cake.

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TROPICAL CHEESECAKE WITH COCONUT SHORTBREAD CRUST
Makes 12 Servings

For the crust:
1 cup unsweetened shredded coconut**** (about 3 ounces)
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 cup plus 1 tablespoon sugar
1 1/4 teaspoons coarse kosher salt
1 teaspoon vanilla extract
2 2/3 cups all purpose flour
For the cheesecake filling:
2 8-ounce packages cream cheese, room temperature
8 ounces fromage blanc* or fresh whole-milk ricotta cheese,** room temperature
1 cup plus 2 tablespoons sugar
1 vanilla bean, split lengthwise
4 large eggs
For the cheesecake topping:
1 1/2 cups sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

Unsweetened coconut chips,*** lightly toasted
Cut-up fresh tropical fruits

* Fromage blanc is sold at cheese stores, specialty foods    stores, and some supermarkets.
**Fresh ricotta cheese is sold at Italian markets and some supermarkets.
***Unsweetened coconut chips are available at natural foods stores and some supermarkets.
****Unsweetened coconut is available at natural foods stores and some supermarkets.

Make the cookies for the crust:
Preheat oven to 325°F. Spread coconut on rimmed baking sheet. Bake until coconut is light golden, stirring occasionally, about 8 minutes. Cool completely. Using electric mixer, beat butter and sugar in large bowl until well blended. Mix in salt and vanilla. Beat in flour in 2 additions. Stir in toasted coconut. Gather dough together; divide in half. Flatten each half into disk; wrap each in plastic and chill at least 1 hour. (Can be prepared 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.) Preheat oven to 325°F. Line 2 rimmed baking sheets with parchment paper. Roll out 1 dough disk on lightly floured work surface to scant 1/4-inch thickness. Using 1 3/4- to 2-inch-diameter cookie cutters, cut dough into rounds. Transfer cookies to prepared baking sheets, spacing 1 inch apart. Gather dough scraps and reroll; cut out additional cookies. Repeat procedure with remaining dough disk until all of dough is used. Bake cookies until light golden, about 20 minutes. Cool on baking sheets 10 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store airtight at room temperature up to 1 week.) 
Make the crust:

Preheat oven to 325F. Finely grind cookies in processor. Press crumbs (about 1 1/2 cups) over bottom (not sides) of 9-inch-diameter springform pan with 2 1/2-inch-high sides (layer will be thin). Bake until crust is crisp, about 10 minutes. Cool on rack while preparing filling. Maintain oven temperature.
Make the Filling:
Using electric mixer, beat first 3 ingredients in large bowl until smooth. Scrape in seeds from vanilla bean. Beat in eggs, 1 at a time, just until blended. Pour filling over crust in pan (mixture will not fill pan). Bake cake until filling is just set and puffed around edges, about 45 minutes (cake may crack).
Make the topping:
Whisk first 3 ingredients in small bowl to blend; spread over top of hot cake. Return cake to oven and bake 5 minutes. Run small knife between top edge of cake and pan. Chill cake uncovered overnight. (Can be made 2 days ahead. Cover; keep chilled.)
Assemble cheesecake:
Release pan sides. Sprinkle toasted coconut chips around top edge of cake. Serve cake with tropical fruits.

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PEACH BLUEBERRY CAKE
Makes 8 Servings
 

This cake bakes for a long time at a moderate temperature, which helps keep the ripe fruit from bursting and releasing its juices. The easy-to-make pastry bakes up moist and crumbly, with a texture that's like a cross between a biscuit and a cake. It is important to use a standard light-colored metal pan.  If you use a dark metal pan, the cake will burn!
 

For the pastry:
1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1 teaspoon vanilla
For the filling:
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon quick-cooking tapioca
2 lb firm-ripe large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into fourths
1 cup blueberries (1/2 pint)
1 tablespoon fresh lemon juice
 

Make the pastry:
Pulse together flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add egg and vanilla and pulse just until dough clumps and begins to form a ball, about 15 pulses. Press dough onto bottom and evenly (about 1/4 inch thick) all the way up side of springform pan with floured fingertips. Chill pastry in pan until firm, about 10 minutes. (Pastry can be made and pressed into pan 1 day ahead and chilled, wrapped well in plastic wrap. Remove from the refrigerator 30 minutes before filling.)
Make filling while pastry chills:
Put oven rack in middle position and preheat oven to 375F. Grind 2 tablespoons sugar with flour and tapioca in grinder until tapioca is powdery, then transfer to a large bowl and stir in remaining 6 tablespoons sugar. Add peaches, blueberries, and lemon juice and gently toss to coat. Spoon filling into pastry and bake, loosely covered with a sheet of foil, until filling is bubbling in center and crust is golden, about 1 3/4 hours.

Transfer cake in pan to a rack and cool, uncovered, 20 minutes, then carefully remove side of pan. Cool cake to barely warm or room temperature, then cut into thick wedges with a sharp knife before serving.

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CHOCOLATE RASPBERRY ROULADE
Makes 8-10 Servings

8 eggs (separated)
1 C. sugar
2 T. butter
1/2 C. high quality semisweet chocolate, chopped
vanilla extract
butter
whipping cream
sugar
red raspberries

Preheat oven to 350F.  Generously brush the bottom and sides of a 14 x 10 inch rimmed baking sheet with melted butter. Separate the eggs.  Place yolks in a separate bowl. Add 1 cup of sugar to the bowl with the egg yolks. Whisk or mix with an electric mixer until mixture is light and fluffy and has a ribbony consistency. About 3-4 minutes. Chop the chocolate into smaller pieces. Place the butter and chopped chocolate into a metal bowl over a sauce pan and of simmering water and melt over medium low heat. Stir continuously with a wooden spoon. You can also use the microwave for 1 minute.  If using the microwave, melt until the chocolate is partially melted and then stir until fully melted.  Be careful not to melt in the microwave all the way or it will become too hat and seize. Let the chocolate mixture cool slightly. Beat the egg whites until soft peaks. Then add 1/2 cup of sugar in a stream. Continue mixing until stiff peaks. Combine the melted chocolate with the egg yolk mixture. Add a few drops of vanilla extract. Mix until well combined. Lightly Stir 1/4 of beaten egg whites into the chocolate mixture. Gently fold in remaining egg whites until completely mixed. Carefully pour the cake mixture into the prepared baking sheet. Make sure mix is evenly distributed. Bake cake for 15 minutes in a 350F oven. 
While cake is baking prepare the whipped cream. Add very cold cream to a chilled mixing bowl. Whip the cream to soft peaks.  add a small amount of sugar in a stream. Continue whipping until stiff peaks. Remove the cake from the oven. Let cake cool for 10 minutes in pan on rack. Turn out of pan onto a waxed paper lined rack. Let cool completely.
For Individual Roulades:
Cut cake with serrated knife lengthwise into three equal strips of just over 3-inched each. Cut each strip widthwise into three pieces of about 4-1/2 inches each. Spread each piece with whipped cream leaving 1/2 inch border all the way around. Sprinkle with raspberries. Roll up gently. Clean edges if any cream comes out. Refrigerate until ready to serve.
For one large roulade:
Spread cake with cream, leaving 1/2 inch border all the way around. Sprinkle with raspberries. Starting at short (10 inch) end, roll up gently using the wax paper as an aid. Refrigerate until ready to serve. Cut of any funny edges to be straight. Cut into 1-inch widths.  Decorate with Raspberries and sprigs of mint.

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CHOCOLATE ANGEL CAKE WITH WARM CRANBERRY COMPOTE (INCLUDING VARIATIONS)
Makes 8 Servings

This is a great low fat dessert. Make sure you use a 10-inch tube pan with a removable bottom for this cake. Since the pan is not greased, it would be impossible to remove the cake from another type of pan. To make a tall cake filling the entire tube pan, make 2 recipes.

For the cake:
1 1/4 cups egg whites, 10 or 11 whites from large eggs
Pinch salt
Pinch cream of tartar (to stabilize the egg whites)
1 cup granulated sugar, divided in half (1/2 cup for the egg whites and 1/2 cup in the flour)
2 teaspoons lemon juice
2 teaspoons vanilla extract
1 cup self-rising cake flour (can substitute regular cake flour plus 1 teaspoon baking powder)
2 tablespoons cocoa powder
Pinch of baking soda
For the Cranberry compote:
1 bag cranberries, 12 ounces, rinsed and drained (see variations for other fruits that can be used)
2/3 cup sugar
1/2 cup strained orange juice
1 teaspoon grated orange zest
2 tablespoons orange liqueur

Make the cake:
Set a rack at the middle level of the oven and preheat to 325F. Beat the egg whites, salt and cream of tartar with a hand or stand mixer on medium speed until they are white and opaque and beginning to hold their shape. Increase the speed to high and beat in 1/2 cup of the sugar slowly in a stream, about a tablespoonful at a time until the whites hold a soft, glossy peak. Beat in the lemon juice and vanilla extract. Stir the remaining 1/2 cup of sugar, cocoa and baking soda and all the flour together in a bowl (including the baking powder if you are using cake flour instead of self rising flour). Then in 3 or 4 additions, sift them over the egg whites and fold each addition in with a rubber spatula before sifting the next. Scrape the batter into the ungreased l0-inch tube pan with removable bottom and level the top of the batter. Bake the cake about 35 to 45 minutes, until it is well colored, and springs back when gently pressed with a fingertip. Remove from the oven and turn the pan over and insert the neck of a bottle into the tube so the pan is hanging upside down. (Don't worry; the cake won't fall out). Allow to cool completely. 4. When cool, insert a knife between the cake and the pan and run it gently around the side of pan to loosen the cake. Be careful not to cut into the cake. Remove the pan. The cake will still be attached to the base, loosen it the same way with a knife between the cake and the pan bottom, turn it over onto a platter and remove the base. Serve with the Warm Cranberry (or other fruit) Compote.

Cake Variations:
WHITE ANGEL FOOD CAKE: Delete the cocoa and the baking soda.

ORANGE ANGEL FOOD CAKE: Add 1 teaspoon finely grated orange zest and 2 teaspoons orange extract instead of the vanilla extract.

GINGER ANGEL FOOD CAKE: Add 2 teaspoons ground ginger sifting it in with the sugar and cake flour.

SPICY ANGEL FOOD CAKE: Add 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2teaspoon ground ginger and 1/4 teaspoon ground cloves, sifting in the spices along with the sugar and cake flour.

Make the cranberry compote:
Combine all ingredients in a non-reactive saucepan. Over low heat, bring to a simmer, and cook, stirring occasionally, until slightly thickened, about 5 minutes. Cool, then refrigerate, covered, until needed.

Compote Variations:
RASPBERRY COMPOTE: Substitute 2 l0-ounce packages frozen raspberries, thawed for the cranberries. Omit orange jest and juice. Substitute raspberry liqueur or Kirsch for the orange liqueur.
STRAWBERRY COMPOTE: Substitute 2 pints rinsed, hulled and sliced strawberries for the cranberries, above. Use either the orange flavoring as in the cranberry compote, or flavor as for the raspberry compote.

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KEY LIME COCONUT CAKE
Makes 8 Servings

1 cup sweetened flaked coconut
1 stick unsalted butter, softened
1 1/4 cups granulated sugar
1 tablespoon grated Key lime zest
2 large eggs
1 3/4 cups self-rising flour
3/4 cup whole milk
1/4 cup fresh key lime juice, divided
1 cup confectioners sugar
1 tablespoon rum (optional)

Preheat oven to 350F with rack in middle. Generously butter a 9- by 2-inch round cake pan and line bottom with a round of parchment paper. Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on. Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs 1 at a time. Stir together flour and 1/2 cup coconut (reserve remainder for topping). Stir together milk and 2 tablespoons lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.  Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool to warm, then turn out of pan and discard parchment. Whisk together confectioners sugar, remaining 2 tablespoons lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.

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GOAT CHEESECAKE WITH MACADAMIA NUTS AND FRESH BERRIES
Makes 12 Servings

For the filling:
8 oz. mild soft goat cheese, softened
3 (8-oz.) pkg. cream cheese, softened
1 1/3 cups sugar
4 eggs
1/2 teaspoon salt
2 tablespoons nut liqueur (macadamia, Frangelico or amaretto) or orange juice 1/2 cup whole macadamia nuts, toasted*
For the sauce:
4 cups strawberries, thinly sliced
1/2 cup sugar
1 to 2 tablespoons nut liqueur, if desired

*To toast macadamia nuts, spread on baking sheet; bake at 375F for 10 minutes or until lightly browned. To grind, place in food processor; pulse until finely ground.

Place oven rack in lower third of oven. Heat oven to 500F. In medium bowl, stir together all crust ingredients until crumbs hold together. Press Into bottom of 9 l/2-inch springform pan. Bake 8 to 10 minutes or until light golden brown. Cool on wire rack while making filling. In large bowl, beat goat cheese and cream cheese at medium speed 1 minute or until smooth. Add 1 1/3 cups sugar; beat at medium speed 30 seconds, scraping sides of bowl occasionally. At low speed, beat in eggs one at a time, mixing just until combined. Beat in salt and 2 tablespoons liqueur. Wrap outside of springform pan with large piece of heavy-duty foil. Place in large shallow roasting or broiler pan. Pour filling into cooled crust. Sprinkle whole nuts over surface of cake. Add enough hot tap water to come halfway up sides of springform pan. Bake 45 to 55 minutes or until edges are puffed and top looks dull and is dry to the touch. Center should move slightly when side of pan is tapped. Cool completely on wire rack. When 1/2 way cooled, run a sharp knife around the edge of the cheesecake and the pan (being careful not to cut into the cheesecake) to loosen from the pan so that the cheesecake will not tear in the middle. Cover and refrigerate at least 4 hours or overnight, until cheesecake is thoroughly chilled.
Make the sauce:
Two hours before serving, in small bowl, stir together all sauce ingredients. Cover; let stand at room temperature until ready to serve. Serve sauce with cheesecake. Refrigerate leftovers.

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SWEET POTATO LAYER CAKE WITH CRANBERRIES AND ORANGE CREAM FROSTING
Makes 10 to 12 Servings

Sweet potatoes make this moist; cranberries and walnuts add texture and color.
 

For the cake:
2 pounds tan-skinned sweet potatoes (about 3 medium)
3 cups cake flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 cup vegetable oil
1 cup sugar
1 cup (packed) golden brown sugar
4 large eggs
2/3 cup chopped walnuts, toasted
2/3 cup dried cranberries
For the frosting:
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
31/4 cups powdered sugar, sifted
2 tablespoons frozen orange juice concentrate, thawed
1/2 teaspoon vanilla extract
For the garnish:
1/4 cup sliced candied orange peel (See recipe below)
1/4 cup chopped walnuts, toasted
1/4 cup dried cranberries
3 tablespoons sugar

Make the cake:
Preheat oven to 400F. Pierce potatoes with fork; place on small baking sheet. Roast potatoes until soft, about 1 hour. Cool, peel, and mash potatoes. Measure 2 cups mashed potatoes; cool to lukewarm (reserve any remaining potatoes for another use). Reduce oven temperature to 350F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides; line pans with parchment. Sift flour and next 6 ingredients into medium bowl. Combine oil, 1 cup sugar, and brown sugar in large bowl; whisk until smooth. Whisk in eggs 1 at a time, then mashed sweet potatoes. Whisk in flour mixture in 3 additions. Stir in 2/3 cup walnuts and 2/3 cup cranberries. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes completely in pans on racks.
Make the frosting:
Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Beat in powdered sugar, scraping down bowl often. Beat in orange juice concentrate and vanilla. Cut around pan sides; turn out cakes. Peel off parchment. Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Combine orange peel, 3 tablespoons sugar, remaining 1/4 cup walnuts, and 1/4 cup cranberries in small bowl. Stir to coat with sugar. Transfer to sieve; sift off excess sugar. Sprinkle fruit and nut mixture decoratively around the top edge of the cake. Chill until frosting sets, at least 2 hours. Make Ahead: Can be made 1 day ahead. Cover with cake dome; keep chilled. Let stand at room temperature 1 hour before serving.

Candied Orange Peel

6 thick-skinned Valencia or navel oranges
4 1/2 cups sugar, plus extra for rolling
1 1/2 cups water

Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into strips about 1/4-inch wide. (You can also use a channel knife to cut strips of peel from the oranges.) Blanch the orange peel in a large saucepan over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. (We like the texture of a 3 time blanch best, it also mellowed the bitterness.) Remove the orange peels from the pan. Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes. To avoid crystallization possibilities, you can add 1 teaspoon of light corn syrup to the sugar  Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels.  If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.

Variation for using candied peel:
Another way to use orange peels is to stuff a dried date with a piece of orange peel and almond, then dip the entire thing into dark chocolate.

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Fabulous cakes--what could be more scrumptious! 

Updated March 5, 2009