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The Cookstr Weekly: Have Your Cake & Eat It, Too

August 9, 2013
I don’t know about your August calendar, but mine is full of weddings and birthdays, family visits and last hurrahs. Lots of special occasions, and not one that couldn’t be improved with cake. When my niece PK was born, I promised to take the trip to visit her in Illinois and make her birthday cake each year for as long as she likes, accompanied by the recipe written in her birthday card. By the time she’s stove-height, she’ll have a solid arsenal of recipe cards to practice with. Since her parents are raising her vegan, that means at least once a year I get to take on one of my favorite baking challenges.
But don’t worry, I’ve included plenty of butter-filled classics below as well. Whether you need a pound cake to bring as a hostess/host gift or something impressive for a DIY summer wedding, there’s plenty here for your sweet tooth to nibble on.
Warmest regards,
Kara Rota
Editorial Director
Cookstr

  by Nigella Lawson 

 “I was slightly anxious about including a cheesecake in this section as I’m not sure cheesecake counts as cake, but then a friend pointed out that I was unlikely to be taken to some International Court of Cakes. In any event, it would be such a pity to leave it out. In fact, I couldn’t. In the past, I’ve been apologetic about adulterating your basic cheesecake, but I’ve moved on. This is exceptional: exactly the right balance between satiny sweetness and smooth tang. Regard the glaze as optional: it makes it into more of a dinner party thang, but there is no call to get busy if you’d rather not. A few raspberries alongside would be heavenly, but again, no need to bother adding a single thing.” – Nigella Lawson

More Cake Recipes from Cookstr

Cara Cara Orange Pound Cake by George Geary
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Red Eye Devil’s Food Cake by Bill Yosses and Melissa Clark
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Chocolate Layer Cake with Milk Chocolate Frosting by Kate Zuckerman
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Coconut Cream Cake by Debbie Gore

Chefs’ Tips & Tricks: Enlightened Carrot Cake

 

“Who in their right mind would attempt to create a raw, vegan, gluten-free, grain-free, nut-free, low-calorie, low-fat, no-added-sugar, and no-bake – but still tasty -carrot cake? Well, me. It took some tinkering, but I think you’ll love what I came up with. I recommend using a very sweet variety of red apple and the softest, moistest dates you can find. 

“Keep in mind, of course, that this is no longer nut-free when you add the Tangy Cream Cheese Icing, but miraculously, it is still low-cal and low-fat!”  – Amber Shea Crawley 
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