Berry Basket Upside-Down Cake

Cooking spray

1/3 c. light brown sugar

4 T. unsalted butter

1 T. water

1 t. kosher salt, divided

3 c. mixed fresh berries (such as blueberries, blackberries, and raspberries)

2 large eggs, at room temperature

1 c. granulated sugar

1/2 c. sour cream, at room temperature

1/2 c. vegetable oil

1 t. vanilla extract

1-1/2 c. all-purpose flour

2 t. baking powder

1 t. ground cinnamon

Preheat oven to 350 degrees. Coat a 9" round cake pan with cooking spray.  

Stir together brown sugar, butter, water, and 1/4 t. of the salt in a small saucepan; cook over medium heat until sugar is dissolved, 1-2 minutes. Transfer mixture to prepared pan; spread in an even layer. Top evenly with berries. Set aside.

Whisk together eggs, granulated sugar, sour cream, oil, vanilla, and remaining 3/4 t. salt in a large bowl. Sift in the flour, baking powder, and cinnamon. Gently fold flour mixture into sour cream mixture using a spatula until just combined. Spread batter over berries in an even layer.

Bake in preheated oven until top is golden brown and a wooden pick inserted into center of cake comes out mostly clean, 45-50 minutes. Let cool in pan on a wire rack for 15 minutes. Place a cake plate on top of pan; invert cake onto plate. Serve warm or at room temperature.

Serves 8. 

Adapted from Southern Living magazine, May 2024, p. 113.

Chocolate-Hazelnut Swirl Cake

Streusel: 

2 T. all-purpose flour

2 T. light brown sugar

1 pinch kosher salt

2 T. cold unsalted butter, cubed

1/2 c. toasted chopped hazelnuts

Cake:

Cooking spray

Parchment paper

2-1/4 c. all-purpose flour

2 t. baking powder

1/2 t. kosher salt

1/2 c. (1 stick) unsalted butter, softened

1-1/2 c. granulated sugar

2 large eggs

2 t. pure vanilla extract

2/3 c. whole milk

1/3 c. hazelnut-chocolate spread (such as Nutella)

2 T. unsweetened cocoa powder

1 T. warm water

Aluminum foil

To make the streusel, whisk flour, sugar, and salt in a bowl. With fingers or a fork, work butter into mixture until crumbly. Stir in chopped hazelnuts and set aside.

Preheat oven to 350 degrees. Coat a 9 x 5" loaf pan with cooking spray. Line pan with parchment paper, leaving a few inches of overhang on long sides. Coat parchment with cooking spray.

Combine flour, baking powder, and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer on high speed until light and fluffy, 3-4 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

With mixer on low, add half of flour mixture to butter mixture. Then add half of milk, beating until just combined. Repeat with remaining flour mixture and milk.

Transfer half of batter to empty flour mixture bowl. Add hazelnut-chocolate spread, cocoa powder, and  water. Stir until combined.

Place 1/4-c. scoops of batter into prepared pan, alternating chocolate and vanilla. Use a knife to spread each scoop of batter to edges of pan. Gently run knife through batter lengthwise a few times to swirl. 

Bake until puffed and top is set, about 40 minutes. Sprinkle with streusel. Continue baking until a toothpick inserted in center comes out clean, 20-25 minutes. (Cover with aluminum foil during final 10 minutes to prevent excess browning.) Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely before slicing, about 1 hour.   

Makes 1 loaf (about 10 slices).

Adapted from Real Simple magazine, Sept. 2023, p. 136.

Maple Gooey Butter Cake

For the base:

1 c. salted butter, melted, plus more for greasing pan

2-3/4 c. all-purpose flour, plus more for dusting pan

1-1/3 c. granulated sugar

2 t. baking powder

1/2 t. table salt

1/3 c. maple syrup, at room temperature

1 large egg, at room temperature

1 t. vanilla extract

For the topping:

8 oz. (1 package) cream cheese, softened

3/4 c. confectioners’ sugar, plus more for sprinkling

2 large eggs, at room temperature

1/2 c. maple syrup, at room temperature

1/4 t. maple extract (optional)

Preheat your oven to 325 degrees and set a rack to the middle position. Grease a 9x13-inch baking dish with a thin layer of butter, then sprinkle with some flour, tilting the dish to coat evenly. Discard excess.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate medium bowl, whisk together the melted butter, maple syrup, egg, and vanilla. Add butter mixture to dry ingredients and stir with a spatula until evenly combined. Use your hands to press this mixture into an even layer in the bottom of the prepared pan. 

Using a stand or handheld mixture, beat the cream cheese with the confectioners’ sugar and eggs in a large bowl until smooth. Add maple syrup and maple extract (if using). Beat until smooth. 

Pour the topping over the cake base. Bake until the edges are golden brown and the center is puffed but still jiggles slightly when you shake it, 45-55 minutes. Cool to room temperature. Sprinkle with additional confectioners’ sugar just before serving.

Makes 12 servings.

Adapted from Yankee magazine, March/April 2020, p. 60.

Apple Coffee Cake (with Beer!)

3 c. flour, sifted

1/4 c. white sugar

2 T. ground cinnamon

1/2 t. ground cloves

1/4 t. ground ginger

3 t. baking powder

1 t. salt

2 c. peeled and chopped apples

1/4 c. butter, melted, plus more for pan

1 bottle (12 oz.) beer

2 c. powdered sugar

3 - 5 T. half-and-half or milk

1 t. vanilla 

Preheat the oven to 350 degrees. Line an 8" square baking pan with foil, letting the excess overlap the edges. Butter the foil and set aside. 

In a bowl, whisk together the flour, white sugar, cinnamon, cloves, ginger, baking powder, and salt. Add the apples, butter, and beer. Mix just until blended (batter will be thick). Transfer to the pan.

Bake until a cake tester inserted in the center comes out clean, about 40-45 minutes.

Carefully lift the foil and remove the cake from the pan; let it cool on a wire rack.

Combine the powdered sugar, vanilla, and enough of the half-and-half or milk to make a thin glaze. Drizzle the glaze over the top of the cake, and serve.

Serves 6-8.

Adapted from New Hampshire Home magazine, Jan./Feb. 2022, p. 30.

Blueberry-Lime Snack Cake

2 c. plus 1 T. cake flour (all-purpose flour is okay, too)

1-1/2 t. baking powder

1/4 t. baking soda

12 T. unsalted butter, at room temperature

1-1/4 c. plus 1 T. sugar, divided

1/2 t. kosher salt

3 large eggs, at room temperature

1 c. milk, at room temperature

1/4 c. freshly squeezed lime juice

2 T. lime zest

1-1/2 c. blueberries

Preheat the oven to 350 degrees. Lightly grease a 9" cake pan with sides at least 2" tall and line with parchment paper; grease that, too.

Sift together flour, baking powder, and baking soda, and set aside. Using a handheld mixer, beat the butter, 1-1/4 c. sugar, and salt on high speed until light and fluffy, 4-5 minutes. Reduce the speed to low and beat in the eggs one at a time.

Combine the milk and lime juice (it will curdle, and this is OK) in a measuring cup. With the mixer still on low, add the dry ingredients in three parts, alternating each with the milk mixture. Mix in the lime zest. Use a rubber spatula to scrape the bottom and sides. Pour the batter into the prepared pan, spread it evenly with the spatula, and scatter the blueberries over the top. Sprinkle with the remaining tablespoon of sugar.

Bake until the cake is golden brown on top (the blueberries will sink into the batter) and the cake is beginning to pull away from the sides, 50-55 minutes. Let cool in the pan on a wire rack, then turn out, peel the parchment from the bottom of the cake, and invert onto a serving platter. Cut into wedges and serve warm or at room temperature.

Makes 8-10 servings (1 cake).

Adapted from Yankee magazine, June 2021, p. 42.

Wacky Cake

1-1/2 c. flour
1 c. sugar
1/4 c. cocoa
1/2 t. salt
1 t. baking soda
1 t. vanilla
1 T. vinegar
1/3 c. vegetable oil
1 c. cold water
Frosting or powdered sugar

Heat oven to 350 degrees. Grease an 8 x 8 glass pan or a 9" cake pan with butter.

Mix dry ingredients together. Make 3 wells in the mixture. Pour vanilla into one, vinegar into another, and vegetable oil into the third. Pour cold water over all. Mix together and pour into prepared pan.

Bake 30-35 minutes, until a tester comes out clean.

Allow cake to cool in pan. Frost with frosting or sprinkle with powdered sugar.

Makes 1 cake.

Source unknown (it's all over the internet). 

Old School Wacky Cake

1-1/2 c. all-purpose flour
3/4 c. granulated sugar
1/3 c. unsweetened cocoa
1 t. baking soda
1/2 t. kosher salt
1/3 c. canola oil
1 T. distilled white vinegar
2 t. vanilla extract
1 c. cold water

Icing:
1/3 c. butter
1/4 c. whole milk
3 T. unsweetened cocoa
2-3/4 c. powdered sugar, sifted
1 t. vanilla extract

1/4 c. chopped toasted pecans, for topping

Preheat oven to 350 degrees.

Sift flour, sugar, cocoa, baking soda, and salt into an ungreased 8 x 8" baking pan. Spread mixture evenly in pan. Make 1 large well and 2 small wells in mixture in pan. Carefully pour oil into the large well, vinegar into 1 small well, and vanilla into remaining small well. Pour water evenly over the entire mixture. Stir everything together with a fork until combined.

Bake until a wooden pick comes our clean, 25-30 minutes. Transfer in pan to a wire rack.

While cake cools, cook butter, milk, and cocoa in a small saucepan over medium-low heat, stirring often, until mixture comes to a simmer. Remove from heat. Gradually whisk in powdered sugar and vanilla until completely smooth.

Pour icing over warm cake. Sprinkle with chopped pecans. Cool completely, about 2 hours.

Serves 6.

Adapted from Southern Living magazine, March 2020, p. 133.

E-B-M Spice Cake*

2 c. granulated sugar
2 c. water
2 c. raisins
1 c. currants
1 c. shortening or vegetable oil
1 t. cinnamon
1-1/2 t. cloves
1-1/4 t. nutmeg
1 t. salt
1 t. baking soda
2 T. warm water
4 c. flour
2 t. baking powder
1-1/2 c. chopped nuts

Grease and flour a 9 x 13 baking pan. Heat oven to 325 degrees.

Combine sugar, water, raisins, currants, and shortening or oil in a saucepan. Bring to a boil and boil for 3 minutes. Cool slightly.

Add cinnamon, cloves, and nutmeg, and mix well. Allow to cool and then add salt, baking soda, and warm water. Mix well. Sift flour with baking powder and add to batter. Stir in nuts. Pour into prepared pan and bake for 60 minutes.

Serves 15.

*This recipe was used during World War I when there was rationing. The name comes from the fact that it contains no eggs, butter, or milk.

Adapted from Florida Heritage Cook Book, p. 47.

Golden Pumpkin Cake

1 package yellow cake mix
1/2 c. vegetable oil
4 eggs
1 c. canned pumpkin
1/2 c. sugar
1/2 c. water
1 t. cinnamon
1/2 t. nutmeg

Topping:
1-1/2 c. brown sugar
1/2 c. evaporated milk
2 T. butter
1 c. walnuts or pecans
1 t. vanilla

Generously grease and flour a tub pan. Heat oven to 350 degrees.

Place cake mix in large bowl. Make a hole in the center and pour in the oil. Add eggs, one at a time, beating after each addition. Add pumpkin, sugar, water, and spices. Bake for 60-70 minutes.

While cake is cooling, mix brown sugar, evaporated milk, and butter in a saucepan and cook until syrupy over low heat. Add nuts and vanilla. Beat well, then cool and spread over cooled cake.

Makes 1 cake.

Adapted from Florida Heritage Cook Book, p. 46.

Chocolate Cola Pound Cake

1 12-oz. can cola
6 T. unsweetened cocoa powder
1 c. unsalted butter, softened
2 c. sugar
4 large eggs
3 c. all-purpose flour
1 t. baking soda
1/2 t. kosher salt
2/3 c. whole buttermilk
2 t. vanilla
Chocolate Glaze

Glaze:

1-1/3 T. salted butter
3 T. unsweetened cocoa powder
2 c. confectioners' sugar
1/4 c. whole milk

To make cake:

In a small saucepan, whisk together cola and cocoa. Bring to a boil over medium-high heat. Remove from heat; let cool completely.

Preheat oven to 350 degrees. Spray a 15-cup Bundt pan with baking spray with flour.

In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3-4 minutes, scraping bowl often. Add eggs, one at a time, beating well after each addition.

In a separate bowl, whisk together flour, baking soda, and salt. In a small bowl, stir together cooled cola mixture, buttermilk, and vanilla. With mixer on low speed, gradually add flour mixture to butter mixture alternately with cola mixture, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter in prepared pan.

Bake until a wooden pick inserted in the center comes out clean, 50-55 minutes. Let cool in pan for 20 minutes. Remove from pan and let cool completely on a wire rack. Pour chocolate glaze over top of cooled cake, and let set before serving.

Makes 1 cake.

To make glaze:

In the top of a double boiler, heat butter over simmering water until melted. Add cocoa, whisking until a smooth paste forms. Add confectioners' sugar and milk; cook, whisking constantly, until glaze is creamy, smooth, and pourable. Let cool for 5 minutes before using.

Makes about 1-1/2 c. 

Adapted from Taste of the South magazine, May/June 2019, p. 68.

Pineapple Coconut Sheet Cake

1 c. unsalted butter, softened
1-1/2 c. sugar
4 large eggs
1 t. vanilla
1 t. coconut extract
3 c. cake flour
1 t. baking powder
1 t. baking soda
1/2 t. kosher salt
1-1/4 c. coconut milk
1/2 c. chopped fresh pineapple
1/2 c. sweetened flaked coconut
Pineapple Coconut Frosting
Garnish: sweetened flaked coconut

Frosting:
1 c. sugar
1 c. heavy whipping cream
3 large egg yolks, lightly beaten
1/2 c. salted butter, cubed
1/8 t. kosher salt
2 c. sweetened flaked coconut
3/4 t. vanilla
3/4 c. chopped fresh pineapple

To make cake:

Preheat oven to 350 degrees. Spray a 13 x 9" baking dish with baking spray with flour.

In a large bowl, beat butter and sugar with mixer at medium speed until fluffy, 3-4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla and coconut extract.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with coconut milk, beginning and ending with flour mixture, beating just until combined after each addition. Fold in pineapple and coconut. Spread batter in prepared dish.

Bake until a wooden pick inserted in center comes out clean, 30-35 minutes. Let cool completely in pan. Frost and sprinkle with coconut, if desired.

Makes 1 cake.

To make frosting: 

In a medium saucepan, stir together sugar, cream, egg yolks, butter, and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Immediately remove from heat.

Add coconut and vanilla, stirring to combine. Let cool until a spreadable consistency is reached, about 30 minutes. Stir in pineapple. Use immediately.

Makes about 4 c. frosting.

Adapted from Taste of the South magazine, May/June 2019, p. 68.   

Mary's Mango Cake

Cake:
4 large eggs
1 c. granulated sugar
1/2 c. vegetable oil
1/2 c. honey
2 c. all-purpose flour
2 t. baking powder
2 t. ground cinnamon
1 t. ground nutmeg
1/2 t. baking soda
2 c. diced fresh mango (from 1 mango)
1 c. chopped walnuts or pecans
1/2 c. golden raisins
1 T. orange zest (from 1 orange)
2 t. lime zest (from 2 limes)

Topping:
1/2 c. sifted powdered sugar
1 t. orange zest plus 1/4 c. fresh juice (from 1 orange)
1/2 t. lime zest plus 2 t. fresh juice (from 1 lime)

Preheat oven to 325 degrees. Lightly oil and flour a 14-cup Bundt pan.

Beat eggs in bowl on medium speed until fluffy, 4-5 minutes. Beat in sugar until combined; then beat in oil until combined. Gradually beat in honey.

Whisk together flour, baking powder, cinnamon, nutmeg, and baking soda in a separate bowl. Add flour mixture, 1/2 c. at a time, to egg mixture, beating just until blended after each addition. Stir in mango, nuts, raisins, orange zest, and lime zest. Pour batter into prepared pan.

Bake in preheated oven until a wooden pick inserted in the center comes out clean, 50-55 minutes. Remove to a wire rack and let stand in pan 10 minutes.

While the cake cools, stir together powdered sugar, orange juice and zest, and lime juice and zest until combined. Invert cake onto a plate. Drizzle topping evenly over warm cake.

Alternative: Make a glaze by mixing about 1 c. sifted powdered sugar and 1 T. fresh orange juice; pour over cooled cake.

Serves 14.

Adapted from Southern Living magazine, Feb. 2019, p. 99. Recipe from Robert is Here.   

Grapefruit Upside-Down Cake

1/4 c. unsalted butter
1/4 c. brown sugar
2 pink grapefruit
1-1/2 c. Bisquick
1/2 c. sugar
1/3 c. milk
1/4 c. mascarpone cheese
1 egg
2 T. vegetable oil
1 t. vanilla extract

Heat oven to 350 degrees.

In a 9" cake pan, melt butter in oven; sprinkle brown sugar evenly over butter.

Peel and thinly slice grapefruit; fan over bottom of pan.

Combine Bisquick, sugar, milk, mascarpone cheese, egg, vegetable oil, and vanilla. Beat on low to combine, then on medium for 4 minutes, occasionally scraping down sides of bowl. Pour over grapefruit in pan.

Bake 40 minutes or until a toothpick inserted in the center comes out clean. Turn pan over onto a serving plate; leave plan in place for a few minutes so the sugar mixture drizzles over cake. Remove pan and cool 15 minutes before serving.

Serves 8.

Adapted from Family Circle magazine, Jan. 2017, p. 74.

Seven-Minute Frosting

12 large egg whites
3 c. granulated sugar
3 T. corn syrup
1 t. salt
1/2 t. peppermint extract (optional)
2 cake layers, chocolate or otherwise

Pour water to a depth of 2" into bottom of a saucepan or double boiler; bring to a simmer over medium heat. Stir together egg whites, sugar, corn syrup, and salt in a heatproof bowl or the top of double boiler. Place bowl over simmering water, and whisk constantly until sugar dissolves and mixture is hot, about seven minutes. Remove from heat. Beat with an electric mixer on medium-high until stiff peaks form and mixture is completely cooled, about 10 minutes. Beat in peppermint extract, if using.

Frost cake as usual.

Adapted from Southern Living magazine, Dec. 2016, p. 168.    

Inexpensive Cranberry Lemon Cake

1/4 c. shortening
1 c. sugar
1 egg
2 c. sifted all-purpose flour
2 t. baking powder
1/4 t. salt
3/4 c. milk
1 t. lemon extract

Topping:
3 T. sugar
1 t. grated lemon rind
1/4 t. cinnamon
Dash nutmeg
1/3 c. walnut halves
2/3 c. jellied cranberry sauce, diced

Cream shortening and sugar until light and fluffy. Beat egg and add to creamed mixture. Mix well. Sift the dry ingredients and add alternatively with the milk to the creamed mixture. Add lemon extract. Pour into a greased 8 x 8 x 2" pan.

Mix sugar and lemon rind well. Add spices and walnuts. Add cranberry sauce last, and immediately spread topping evenly and lightly over the batter in the pan.

Bake at 350 degrees for 50 minutes or until done.

Adapted from 101 All-Time Favorite Cranberry Recipes, p. 21.

Apple-Ginger Cake

2-1/2 c. all-purpose flour
1-1/2 t. baking powder
1/2 t. baking soda
2 t. ground ginger
1 t. cinnamon
1/2 t. salt
1-1/4 c. sugar
1 c. apple butter
1/2 c. vegetable oil
2 eggs
1 t. vanilla extract
1/2 c. buttermilk
1 c. peeled and chopped Honeycrisp apple
8 oz. softened cream cheese
1 stick softened butter
1/2 t. vanilla extract
1 c. confectioners' sugar
1 Honeycrisp apple, cored and thinly sliced
2 T. apple brandy or apple cider

Heat oven to 350 degrees. Coat 2 9" round cake pans with nonstick cooking spray. Line bottoms with wax paper; coat paper with cooking spray.

Combine flour, baking powder, baking soda, ginger, cinnamon, and salt, and set aside.

In a large bowl, beat sugar, butter, vegetable oil, eggs, and vanilla until smooth. Beat in flour mixture, alternating with buttermilk, in 3 additions. Beat 2 minutes. Fold in chopped apple. Divide between prepared pans.

Bake 27-30 minutes, until cake springs back when pressed lightly. Cool 10 minutes. Turn onto a cooling rack, remove wax paper, and cool completely.

Beat 8 oz. cream cheese with butter, vanilla, and confectioners' sugar until smooth.

Place one cake layer on a plate and frost the top with half the frosting. Add second layer and frost just the top with the remaining frosting. Just before serving, toss the slice apple with the brandy or cider; top cake with a pile of apple slices in the center of the cake.

Makes 1 cake.

Adapted from Family Circle magazine, Sept. 2016, p. 77.

Best Ever Blueberry Coffee Cake

2 c. flour
2 t. baking powder
1/2 t. salt
8 oz. cream cheese, softened
1/2 c. butter, melted
2 c. sugar plus 3 T. sugar, divided
2 large eggs
2 t. vanilla
2 c. blueberries, fresh or frozen
1-1/2 t. ground cinnamon

Preheat oven for 350 degrees. Lightly grease a 13 x 9 x 2" baking pan; set aside.

In a small bowl, blend together flour, baking powder, and salt; set aside.

In a large bowl beat cream cheese and butter with an electric mixer on medium speed for 3 minutes or until creamy. Add 2 c. sugar; beat until combined. Add eggs, 1 at a time, beating well. Add flour mixture and beat until combined. Stir in vanilla. Gradually fold in blueberries. Batter will be very thick. Pour into prepared pan and smooth the top.

In a small bowl, stir together 3 T. sugar and the cinnamon. Sprinkle over batter. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack.

Adapted from Camellia Rose Inn Cookbook, p. 26. 

Honey Spice Cake

1 c. whole wheat flour
1/2 c. oat bran, uncooked
1 t. baking powder
1 t. baking soda
1/16 t. salt
1/2 t. nutmeg
1/4 t. ground cloves
1/4 c. raisins
2 T. chopped walnuts
1/2 c. honey
1/2 c. unsweetened applesauce
1/2 c. orange juice
1 T. plus 1 t. vegetable oil

Preheat oven to 350 degrees. Lightly oil a 5 x 9" loaf pan or spray with cooking spray.

In a large bowl, combine flour, bran, baking powder, baking soda, salt, nutmeg, and cloves. Mix well. Stir in raisins and walnuts.

In a small bowl, combine remaining ingredients. Beat with a fork or wire whisk until blended. Add to dry mixture, mixing just until all ingredients are moistened. Place in prepared pan.

Bake 30-35 minutes. cool in pan on a wire rack for 5 minutes, then turn out onto rack to finish cooling. For best flavor, wrap cooled cake tightly and let it sit at room temperature overnight.

Makes 8 servings.

Adapted from The Meatless Gourmet, p. 338.

Brandied Spice Cake

3/4 c. all-purpose flour
1/2 c. whole wheat flour
1/4 c. sugar
1/4 c. firmly packed brown sugar
2 t. ground cinnamon
1-1/2 t. baking powder
1-1/2 t. baking soda
1 c. skim milk
1 T. lemon juice
3 T. vegetable oil
2 t. brandy extract
3 egg whites, divided
3 T. chopped walnuts

Topping:
2 T. honey
1 T. orange juice
1/2 t. orange extract
1/8 t. ground cloves
1/4 t. brandy extract

Preheat oven to 350 degrees.

Lightly oil an 8" square baking pan or spray with cooking spray.

In a large bowl, sift together the flours, the sugars, cinnamon, baking powder, and baking soda.

Place milk in a small bowl. Add lemon juice and let stand 1 minute. Add oil, brandy extract, and 1 of the egg whites. Beat with a fork until well blended.

In another bowl, beat remaining 2 egg whites on high speed with an electric mixer until stiff.

Stir milk mixture into dry ingredients, along with chopped nuts. Mix until all ingredients are moistened. Fold in beaten egg whites, gently but thoroughly. Place batter in prepared baking pan.

Bake 25-30 minutes, until a toothpick inserted in the center of the cake comes out clean.

While cake is baking, combine all topping ingredients in a small bowl. Remove cake from oven and place it on a wire rack. Using a toothpick, punch holes in the cake about 1" apart. Drizzle topping evenly over the hot cake, spreading it with the back of a spoon.

Serve warm or cold. Refrigerate any leftovers.

Makes 12 servings.

Adapted from The Meatless Gourmet, p. 276. 

Date Squares

1/3 c. all-purpose flour
1/3 c. whole wheat flour
1/3 c. sugar
1/2 t. baking soda
1/2 c. water
2 T. vegetable oil
1 egg white
1 t. vanilla
1/2 c. finely chopped pitted dates

Topping:
1/2 c. finely chopped pitted dates
3 T. sugar
1/3 c. orange juice
1/2 t. grated fresh orange peel
1 T. chopped walnuts

Preheat oven to 350 degrees.

Lightly oil an 8" square baking pan or spray with cooking spray.

In a large bowl, combine the flours, sugar, and baking soda, mixing well. Add water, oil, egg white, vanilla, and dates. Beat on low with an electric mixer until blended. Increase speed to high and beat 3 minutes. Spread mixture in prepared pan.

Bakes 20-25 minutes, until a toothpick inserted in the center comes out clean. Cool in pan on wire rack.

When cake is cool, combine dates, sugar, orange juice, and orange peel in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat slightly and simmer until thickened, about 15 minutes. Spoon over cooled cake. Sprinkle with nuts.

Cut into squares to serve.

Makes 16 servings.

Adapted from The Meatless Gourmet, p. 274.