Nine years ago, Lynne Hinton wrote a book called FRIENDSHIP CAKE that quickly became a national bestseller. It told the story of five women in a small town in North Carolina who help each other overcome life’s adversities through conversation, friendship, and plenty of good food.

Two books in the series later (HOPE SPRINGS and FOREVER FRIENDS), the ladies are back for the holiday season in CHRISTMAS CAKE.

Some things have changed for them--one has moved to New Mexico to run a women’s shelter, another finds that her cancer has returned--but other things, like their friendship, remain steadfast.

In addition to its wonderful portrayal of female friendship, what I love about this book are the cake recipes. Just reading the table of contents makes my mouth water: Ambrosia Cake, Apple Dabble Cake, Peaches and Cream Cake, Red Velvet Cake, Old-Fashioned Yellow Cake with Caramel Icing, Lemon Lavender Pound Cake...

What is your favorite cake recipe?


Blogger Virginia C said:

In the spirit of the holidays, here is my favorite recipe for Fruitcake : )


2 1/2 cups All Purpose Flour
1 teaspoon baking soda
2 large eggs
1 (27 oz.) jar Ready to Use Mincemeat
1 (14 oz.) can Sweetened Condensed Milk
2 cups (1 lb.) mixed candied fruit
1 cup coarsely chopped nuts


HEAT oven to 300ºF. Coat a 10-cup fluted baking pan with no-stick cooking spray.
STIR together flour and baking soda. Combine eggs, mincement, sweetened condensed milk, candied fruit and nuts in large bowl. Blend in dry ingredients. Pour into prepared pan.
BAKE 1 hour, 45 minutes to 1 hour, 50 minutes or until toothpick inserted comes out clean. Cool 15 minutes. Remove from pan. Garnish as desired.


FRUITCAKE BARS: COAT 15 x 10-inch jelly roll pan with no-stick cooking spray. Spread batter evenly in pan. Bake 40 to 45 minutes. Cool. Glaze, if desired. Makes about 4 dozen bars.
FRUITCAKE COOKIES: COAT baking sheets with no-stick cooking spray. Drop by rounded tablespoonfuls, 2 inches apart onto prepared baking sheets. Bake 15 to 18 minutes. Makes about 5 1/2 dozen cookies.

gcwhiskas at aol dot com

12:15 PM  

Blogger The romantic query letter and the happy-ever-after said:

Rose Levy Beranbaum Silky Chocolate Cake
It is perfection and so easy to make.


1. 1 cup plus 2 tablespoons unsweetened Dutch-process cocoa
2. 1 1/3 cups boiling water
3. 4 large egg yolks
4. 2 large eggs, lightly beaten
5. 1 tablespoon pure vanilla extract
6. 3 cups plus 2 tablespoons sifted cake flour
7. 2 cups sugar
8. 1 tablespoon plus 1 teaspoon baking powder
9. 1 teaspoon salt
10. 2 1/2 sticks (10 ounces) unsalted butter, softened
11. Espresso Ganache


1. Preheat the oven to 350 degrees and position 2 racks in the middle and lower thirds. Butter three 9-inch round cake pans and line the bottoms with parchment or wax paper. Butter and flour the parchment.
2. In a medium bowl, whisk the cocoa with the water until smooth; let cool to room temperature. In a small bowl, combine the egg yolks, eggs and vanilla with one-fourth of the cocoa mixture.
3. In a standing electric mixer, stir together the flour, sugar, baking powder and salt. Add the butter and remaining cocoa mixture and mix at low speed just until the dry ingredients are moistened. Scrape down the bowl and beat at medium speed until light and smooth. Add the egg mixture in 3 batches, beating for 20 seconds between additions.
4. Divide the batter evenly among the cake pans. Smooth the tops and bake for about 25 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 10 minutes, then turn each out onto a rack and peel off the paper. Invert onto another rack and let cool completely.
5. Center a cake layer on a platter and spread 3/4 cup of the Espresso Ganache over the top. Set a second cake layer on top of the first and spread 3/4 cup more filling on top. Cover with the third cake layer and spread the top and side with the remaining ganache.

2:37 PM  

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