A dense cake that lightly sweet with a robust crust. The spices are subtle so they compliment the pumpkin and not overpower it.

Hello everyone, yesterday turned out to be quite a busy day for me, from food shopping for different recipes, walking Charlie, catching up with some friends on Skype that I have not spoken to in a while, and working on different projects which are all just very exciting. 🙂 Easter is coming up very quickly, well for us our Easter (Greek Easter) is on April 8th, so we have a couple of more weeks. I am hoping to make the traditional Greek Cookies that we have during Easter time. (My arm has been acting up on me again with all the weather changes and it has been strapped up with a band)Come to think of it the Easter Cookie recipe is how I actually met my blogging buddy, and dear friend Dee dee from Invisible-no-more. I had just started blogging and I was searching for blogs that expressed what I was interested in and I came across Dee dee’s. Some of Dee dee’s post were so funny and some so touching, that I commented on one of them and she replied. 🙂 Dee dee asked me if I had a recipe for the Greek Easter Cookies…I sent the recipe and she made them last year & posted them on her blog, the cookies looked so good!!Dee dee has a special place in my heart. 🙂I wasn’t going to do any cooking today, I had some leftover Pastichio that I had made so I was just going to bake a cake. 🙂 The cake started out as a basic Vanilla Cake but I ended up adding Cinnamon and Walnuts, don’t ask why I just felt like I should add something more than just Vanilla. :)

This bundt cake has a crispy buttered rum coating on the outside, soft and airy banana cake inside. My oh my...

I always feel like making kabocha squash sweets around Halloween. I usually make this cake in cups, but this time I made a large one.If you omit the cinnamon and use white sugar instead of raw cane sugar, you will have a plain sponge cake.Increase the sugar in the kabocha squash cream to taste. If the cream is too stiff it's hard to squeeze out, so adjust the consistency with cream. If you can, make the sponge cake the day before. The flavors will have settled and become more delicious. For one 18 cm [7.1 in] bundt cake mold. Recipe by La Land

I had an abundance of spotty bananas on the counter and was looking to make something a little different than just our usual banana bread/muffins. Recipe adapted from: Cookingclassy.com

A few days ago a very dear friend of mine called me up to ask me if I was able to make a cake for a small gathering that she was hosting on Friday night. As we were chatting away I asked her if she had a preference, but I already knew that she was a chocolate lover. 🙂 So, two fantastic recipes popped into mind to choose from one was the Chocolate Almond Upside Down Cake or the Walnut – Chocolate Bundt Cake and the choice was obvious the latter. 🙂So, I took out my pots and pans and all my other little gadgets and got to work on it yesterday morning. As I was making the cake I thought to myself ufff have to try the batter to see if its any good, as I mentioned previously me and chocolate not such a good mix hahahahaha, but what can I do!! I have to taste what I make and bake right! and so I did and it was good. 🙂 Popped it into the oven, cleaned up the kitchen and off I went to make my next recipe, which I will be posting tomorrow or Monday not sure yet. 🙂You will see that there is a glaze on the cake…unfortunately, I have difficulties in NL finding some ingredients to make the recipes that I want too. I went to 3 different supermarkets and I could not find heavy cream, 😦 so my glaze is store bought. But I have added the ingredients for the glaze, because I am sure it exists elsewhere. 🙂Last night I took over the cake, and it was a success…I was very happy that everyone loved it!! 🙂 and I hope you do too…:)

I made this for a friend's birthday party and, well, folks seemed to love it. We fancied it up with raspberries and toasted almond slivers and then made it extra shmancy by serving Amaretto whipped cream on the side. Looks good and very easy to make.P.S. I found this recipe on the internet, which ordinarily means I wouldn't post it here but I'm happy enough with how it came out to overcome those qualms.

My friend Rick shared with me a recipe of a Lemon Bundt Cake by pastry chef Regan Daley, based on a traditional cake made by antebellum Southern bakers. It bursts with lemon flavor. I added buttermilk powder to make the cake tangier, and poppy seeds, just for fun and texture.

I've been looking for an Almond Cake recipe for so long. And then I came across this recipe from a blog "Life Love and Sugar". I tweaked it a little by adding an extra 1/2 cup of Almond flour and more Amaretto.Enjoy!

I've been trying different chocolate cake recipes and came up with this very good one. And since i was lacking some ingredients for the frosting, i just improvised with what's available and voila!

A Traditional Christmas Fruit Cake is tasty and moist and is baked in most homes and gifted to friends and family. This recipe for Christmas fruitcake is different and is healthy!! It is a revamped version of the traditional fruitcake. Dried apricots, figs, dates, sultanas, raisins, and a whole lot of nuts gives the cake a moist and sublime flavor. The cake is particularly healthy because as opposed to the traditional cake, it is prepared with whole wheat, jowar/sorghum flour, amaranth flour and almond meal. The recipe also contains the goodness of cane sugar which replaces any refined sugars.This moist Christmas Cake is a delight of divine spices, fruit, nuts and booze, it hits all the right notes.

Enjoy the flavor of fall season by making this easy pumpkin cake recipe. For a little fun, I decorated the top with cream cheese using a distinct pattern. But feel free to decorate it in your own way. 🙂