Loaf Cake

Rosemary Leicht of Bethel, Ohio, writes: "I've been a finalist in the Pillsbury Bake-Off three times, so I'm something of an expert at cooking with prepared doughs and bread mixes. Even though these items are simple to use, many people don't venture beyond the package directions. For each contest, I experimented with dozens of recipes, and some of my favorites have been breakfast dishes and desserts. Nowadays I don't enter as many competitions as I used to, but my family still looks forward to my latest creations." Look for cinnamon chips in the supermarket's baking section.

There is something so simple and satisfying about a marble cake. No wonder it's a favorite in Jewish kitchens. Moister than a pound cake, richer than a quick bread, this is the perfect sweet to have around over the weekend. For a vanilla marble cake, substitute a cup of water for the orange juice and omit the orange zest.

This is perhaps my favorite way to eat pound cake! The fresh light flavor of lemon blends beautifully with the buttery flavor of pound cake. The lemon syrup tenderizes, adds tartness, and helps to keep the cake fresh for a few days longer than usual. Poppy seeds add a delightful crunch. Lemon blossoms and lemon leaves make a lovely and appropriate garnish.

You'll need six baby loaf pans for this recipe. Look for disposable ones at the market.

Start making this at least one day ahead.

Delicious as an afternoon treat with a cup of coffee or tea.

Here's a terrific quick bread for any time of day. If there's any left over, this bread is great when lightly toasted and spread with some cream cheese. For an added tart flavor, substitute cranberries for half the apples.

These little cakes can be put in the center of a gift basket filled with other goodies, or wrapped in foil and festive holiday paper to be given on their own.

"Over the years, I've come up with several pound-cake recipes using different fruits and spices," writes Sue Knechtel of Ottawa, Ontario. "I've had varied results—some good, some bad and some just ugly. My best creation is this ginger version."

The recipe for this moist, dark, fragrant gingerbread pays tribute to Dona Abramson and Stuart Tarabour at the Bright Food Shop, a terrific little Mexican-fusion café in Chelsea where I spent some time. This was my favorite of their desserts, and it has since become a seasonal classic at Gramercy Tavern, though I've made a few adaptations and embellished a bit. My recipe has just a touch of cloves, and instead of just the ginger and cinnamon in a typical gingerbread, I use a panoply of spices, including cardamom, nutmeg, and a lot of fresh ginger, to give the cake a racy, intriguing flavor. The most unusual thing about this recipe is that stout is substituted for the water or coffee used in most gingerbread recipes. I find it adds a lot of richness and underscores the spices. Since it is made with oil, this cake will stay moist for several days. Dress it up or simply enjoy it on its own, with coffee, tea, or a beer!

Active time: 15 min Start to finish: 1 3/4 hr

Serve one of these loaves the day you make them. Wrap the other in foil and freeze up to one month so that you'll have it on hand for unexpected company.

This feather-light, sweet-tart bread is as good as it sounds.