This white cake is our favorite for dressing up (or down) with frosting or without. I’ve been known to mix up a lemon drizzle for a lil bit’o variety. Our grandgirl loves to decorate it. This one is “spooka-ly eyed”.

This is a fig version of a fruit butter cake that came from my British mother-in-law who makes it with prunes.The original prune version tasted so delicious, so I looked for a good fruit substitute in Japan, and found figs to be the perfect fit!Since fresh fruit is used to bake this cake, it is also delicious on the day it is baked.The cake becomes more moist the next day, adding another level of delight. Recipe by spitze

my opera prima, my school, with this cake, and the help of my mother I learned what is now my job, my passion

Made this few week ago we frozen the slices and had 60g each every Saturday and Sunday with ice cream. This time I used butter instead of margarine and added 1 egg plus used large instead of medium. This cake is soft with crunchy top and sides. And everyone who tried it had it eat whole portion in 1 go as apposed to wanting to save some.

A simple chocolate cake.

This is my favorite and a a no fail recipe of cake. Try it and enjoy with your family and friends.#EidKiMeethas

This quatre quart cake is very simple and it is easy to remember the recipy.