This cake, with just a hint of cocoa, makes a spectacular finish to a holiday celebration. Photo by Stefanie Keeler. Serves 12-16 Ingredients 1-3/4 cups all-purpose flour 1/4 cup unsweetened cocoa powder 2 tablespoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground black pepper 1/8 teaspoon ground cayenne pepper 1-1/2 teaspoons baking powder 3/4 teaspoon salt 1 cup brewed coffee 3/4 cup molasses 1/2 teaspoon baking soda 3 large eggs 2 tablespoons finely grated fr

This traditional French cake is in the shape of a tree branch - the name means Christmas log. It makes a unique addition to your holiday dessert table. Photo by Amy Robb. Serves 10 Ingredients For the cake 3/4 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 3 eggs 1 cup sugar 1/3 cup coffee-flavored liqueur or water 1 teaspoon vanilla For the filling 1 cup heavy (whipping) cream 1 tablespoon sugar 2 teaspoons instant espresso powder For the frosting 1/3 cup c

While this cake is delicious on its own, a bit of whipped cream or vanilla ice cream is a perfect balance to the cinnamon-caramel topping. Photo by Marc Foster. Serves 8 Ingredients For the apples 3/4 cup lightly packed dark brown sugar 1/4 cup softened butter 1/2 teaspoon ground cinnamon 2 medium apples (Honeycrisp, Granny Smith, Pink Lady or Cortland), peeled, cored and sliced into ¼-inch thick pieces For the cake 1-3/4 cups all-purpose or pastry flour 3/4 teaspoon baking p

Instead of using eggs and oil, this recipe calls for mayonnaise to add moisture to the cake layers. This was a common ingredient in baked goods during the Depression. Reprinted by permission from The Saltwater Table: Recipes from the Coastal South. Serves 10-12 Ingredients For the cake 1-1/2 cups sugar 6 tablespoons cocoa powder 3/4 teaspoon salt 1 tablespoon baking soda 1-1/2 cups cold water 1-1/2 teaspoons vanilla extract 3 cups all-purpose flour 1-1/2 cups mayonnaise, pref

This gluten-free take on the classic angel food cake uses sorghum flour for a tender, airy crumb. Light as a cloud and perfectly sweet, it's an elegant dessert that pairs beautifully with lemon curd. Photo by Cole LoCurto. Serves 10-12 Ingredients ¾ cup sorghum flour ¾ cup gluten-free flour ½ cup cornstarch or arrowroot starch 1-½ cups powdered sugar, sifted 3 cups egg whites, at room temperature 3 teaspoons cream of tartar ¼ teaspoon salt 1-½ cups granulated sugar 2 teaspoon