This vegan version of karidopita is full of flavor, spicy and moist — a satisfying cake to enjoy anytime. INGREDIENTS: Cake 1 cup vegetable oil 2 cups water 1/2 cup cognac 1/2 cup golden raisins 1/2 cup dark raisins 4 cups all-purpose flour 1 1/2 cups sugar 4 teaspoons baking powder 1/2 teaspoon cinnamon 1/2...Read More

INGREDIENTS: 2 large yams (or 4 small yams) 2 cups all-purpose flour, sifted 1 1/2 teaspoons baking soda 1/4 teaspoon cloves 1 1/2 teaspoon cinnamon 1 teaspoon salt 2 cups sugar 1 1/2 cups vegetable oil 4 eggs 2 tablespoons orange zest METHOD: Place washed whole yams on a baking sheet, pierce, and bake at...Read More

INGREDIENTS: Cake 2 large carrots, finely shredded or grated 1 large parsnip, finely shredded or grated 1 medium zucchini, finely shredded or grated 1 apple, tart, peeled, cored, and finely shredded or grated 1 1/4 cups all-purpose flour 1/2 cup whole wheat flour 1 1/2 teaspoons baking soda 3/4 teaspoon kosher salt 1 teaspoon cinnamon,...Read More

“This was one of my childhood favorites! It’s my Grandma’s carrot cake recipe with cream cheese icing. We used to make them in little loaf pans for maximum icing coverage!” — Pastry Chef Marina Sousa INGREDIENTS: Cake 3 cups grated carrots 4 eggs 2 cups sugar 1 1/2 cups Crisco vegetable oil 2 teaspoons baking...Read More

INGREDIENTS: For the cake: 2 cups sweetened flaked coconut (about 6 ounces) 7-ounce jar macadamia nuts (about 1 1/2 cups) l cup unsalted butter, softened 1 1/2 cups firmly packed light brown sugar 8 ounces cream cheese, softened 4 large eggs 1 tablespoon pure vanilla extract 2 2/3 cups all-purpose flour 2 1/2 teaspoons baking...Read More

A luscious lemony cake perfect for the early months of spring! No need to be a cake decorator for this cake — just lightly spread the creamy icing on top of the layers and chill. INGREDIENTS: For the Cake: 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt Juice AND zest of 1...Read More

This classic pound cake recipe is the only recipe you need in your repertoire. You can change the flavor using the variations below. This cream cheese pound cake is flavorful, delicate, and moist — and equally delicious served plain or with fresh berries or sliced peaches spooned over it. INGREDIENTS: 1 1⁄2 cups unsalted butter,...Read More

INGREDIENTS: 1/4 lb. bittersweet chocolate, premium quality 1/4 lb. cold, unsalted butter, cut into small pieces 3 eggs 3 egg yolks 3 tablespoons sugar 3/8 cup all-purpose flour, sifted Special Equipment: 5 four-ounce ramekins, buttered and floured METHOD: Preheat oven to 375.° Melt butter and chocolate together over a double boiler or in the microwave....Read More

“Here is a recipe that I love, which will impress guests. I do not make it often for the markets because it is sensitive to heat, but it has been my signature chocolate cake for many years. I developed the recipe while I was a pastry chef at Ventana Resort and reworked and reworked it...Read More

These intensely chocolate cakes always garner “oohs and ahs” when they arrive at the table. Use the best quality chocolate – I use Valhrona. For a larger group, the recipe is easily doubled. This dessert can be easily assembled in minutes. INGREDIENTS: 1/2 cup unsalted butter, plus more for molds 2 teaspoons all-purpose flour, plus...Read More