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"Incredibly fluffy but still moist--yum! Oddly enough, it wasn't particularly yellow. I used 2.5 cups (300 g) cake flour instead of all-purpose, and the cake came out nice and tender. Plus, I did it all without an electric mixer, so this is a great recipe for those with limited resources. Bravo!"
"Delicious. Left out the cloves but added some extra cinnamon and nutmeg to compensate. Frosted with my "Vanilla Buttercream Icing" (Recipe #236831). I actually got 15 slices out of this lovely cake. A wonderful, perfect dessert!!"
"Delicious!! I added an extra tablespoon of cocoa powder and just a dab more water, and the cake baked perfectly. The baking time was about 30 or 35 minutes. The cake was beautifully moist and tender--a keeper!"
"Moist and delicious. I must admit, when I first whipped up the glaze, it tasted like paper, but, when I left it on the cake overnight, the flavors became much nicer and more subtle. Yum!"
"Delicious. Made a gluten-free version, and that turned out perfectly, as well. An excellent recipe--I wish more people would use cake flour in their cookie recipes!!"
"Yum. Made with a gluten-free flour blend and xantham gum. So many fresh blueberries, and, with a dollop of whipped cream, this dessert was simply delicious!"
"Delicious! I halved the recipe to make the length of the stacks 5 inches rather than 10. These cookies were a bit on the small side, but they were still quite good. :-)"
"Wow. Hours later, I'm still tasting the delicious, moist, PERFECT muffin I had as an afternoon boost. I will definitely make these muffins often!"