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Move over carrot cake! The parsnip has arrived and wants some of the action. Good, fresh, firm parsnips have a wonderful, natural sweetness that makes them ideal in baked desserts. Read on for this inspired recipe that will have you singing the praises of parsnips.
Heat the oven to 150C or 300F. Grease a 8inch round or an 7inch square cake tin and line the bottom and sides with baking parchment. Sieve the flour, salt, mixed spice and cinnamon into a bowl. Cream the butter and the sugar in a large mixing bowl and then mix in the sugar, treacle, marmalade and vanilla essence until light and fluffy.
This is my version of the decadent British dessert, Sticky Toffee Pudding. A dense, spiced sponge cake is topped with candied pecans and walnuts and then soaked with a caramel toffee sauce. Pair it with some vanilla ice cream. From the Peanut Butter and Julie recipe site.
Taste of the South magazine announced today the winner of The Ultimate Krispy Kreme Recipe Contest. Stephanie Matthews, from Tempe, Ariz., was named the grand-prize winner with her recipe for Extreme Pumpkin Cheesecake, a pumpkin-flavored cheesecake, made with Krispy Kreme Cinnamon Twists and Krispy Kreme Pumpkin Spice Cake Doughnuts.
It's that time of year again - this recipe came with a pumpkin-shaped cake pan from NordicWare, and is awesome. Great for fall getogethers - sweet, but not too sweet.
Spice cake recipe
