Pumpkin Gingerbread Cake

An easy to make cake that is moist, light and full of the fall spices we all love so much! In my books, if it’s made with buttermilk then I’m sold! Makes A 9” Square Pan 1 ½ cups granulated sugar 2 eggs 1 cup tinned pumpkin or homemade puree** ½ each vegetable oil & … Continue reading Pumpkin Gingerbread Cake

Zucchini Coffee Cake

For a printer friendly version of this recipe, click here. A moist, spicy, quick to make, cake, that is great with not only coffee, we’ve had it for breakfast too! It freezes very well. Makes One 13 x 9 x 2” Cake 1 ½ cups unbleached flour ½ cup whole wheat flour 2 tsp. baking … Continue reading Zucchini Coffee Cake

Victoria Sponge Cake

For a printer friendly version of this recipe click here. I made this quintessential English cake for my birthday last year…it’s the bomb and from now on “The Birthday Cake” It’s not difficult to make and just plain awesome! 8 oz. butter, room temperature 8 oz. berry sugar (Rogers make it) 4 medium eggs (6 … Continue reading Victoria Sponge Cake

Autumn Menus

I know that this weekend is Canadian Thanksgiving and we are all geared up for our Thanksgiving dinner event whether it be a beautifully browned roasted turkey or in our case a loin of pork with gingersnap sauce ( the recipe to be posted next week).  My mom made the best pumpkin pie, if you … Continue reading Autumn Menus

Gilded Pumpkin Cake

Makes A 9 or 10” Bundt Cake (Approximately 12 – 16 servings) A really good bundt cake. My Dad loved spice cakes of any kind, so we always baked a spice cake for his birthday. I guess it’s genetic! Always popular when I made it for work, usually for a corporate luncheon around the end of … Continue reading Gilded Pumpkin Cake