Chocolate-Ginger Pound Cake

This cake freezes well and can be made ahead of time. To freeze, simply wrap the cooled cake tightly with plastic wrap. Then wrap loosely with aluminum foil and freeze up to 1 month.

Yield:

Makes 12 servings

Ingredients

1. 1 (12-oz.) package semisweet chocolate morsels
2. 1 1/4 cups butter, softened
3. 2 cups sugar
4. 5 large eggs
5. 3 cups all-purpose flour
6. 1 teaspoon baking powder
7. 1 teaspoon ground ginger
8. 1/8 teaspoon salt
9. 1 cup buttermilk
10. 1/2 cup crystallized ginger, finely chopped
11. 1 teaspoon vanilla extract

Directions

1. Place chocolate morsels in a small microwave-safe glass bowl. Microwave at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30- second intervals.
2. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears. Add melted chocolate, beating just until blended.
3. Sift together flour and next 3 ingredients. Stir together buttermilk and crystallized ginger. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour into a greased and floured 10-inch tube pan.
4. Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from pan to wire rack, and cool 1 hour or until completely cool.

Notes

Cranberry-Orange Bread with Grand Marnier Glaze

This bread is a versatile, easy-to-make crowd-pleaser, delicately laced with Grand Marnier and studded with tart dried cranberries and orange zest. You can vary the size: Make 2 large loaves, or spread the joy with 6 mini loaves. Prep and Cook Time: 1 hour, 45 minutes. Notes: Loaves can be made up to 1 month ahead and frozen. Bake and glaze loaves and allow them to cool completely. Wrap tightly with plastic wrap, put in zip-lock plastic bags, and freeze. When ready to serve, remove from freezer and defrost at room temperature.

Yield:

Makes 2 regular loaves or 6 mini loaves; 12 servings per large loaf

Ingredients

1. 1 1/2 cups unsalted butter, softened, plus more for buttering pan
2. 1 1/2 cups sugar
3. 4 eggs
4. 1 cup orange juice
5. 1 cup sour cream
6. 2 tablespoons freshly grated orange zest
7. 2 teaspoons vanilla extract
8. 4 cups all-purpose flour
9. 1 tablespoon baking powder
10. 1/2 teaspoon salt
11. 1 1/2 cups dried cranberries
12. 2 cups powdered sugar
13. 7 to 8 tbsp. Grand Marnier or other orange liqueur

Directions

1. Preheat oven to 330°. Butter two 6-cup-capacity loaf pans (or, if making the mini loaves, butter six 2-cup-capacity pans).
2. With an electric or standing mixer on medium speed, cream butter and sugar together in a large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Add orange juice, sour cream, orange zest, and vanilla; mix until blended.
3. In a separate bowl, whisk together flour, baking powder, and salt. Add flour mixture and cranberries to wet ingredients and mix just until dry ingredients are absorbed; do not overmix.
4. Pour batter into prepared loaf pans. Bake until a toothpick inserted in centers of breads comes out clean, 70 to 75 minutes for large loaves and 60 minutes for mini loaves.
5. Meanwhile, in a small bowl, whisk together powdered sugar and 7 tbsp. Grand Marnier. Glaze should have consistency of thick maple syrup or corn syrup. If it is too thick, thin with an additional tbsp. of liqueur.
6. Let loaves cool in pans for 10 minutes, then remove and transfer to a cooling rack set over a large baking sheet. With a thin skewer or long toothpick, poke deep holes in tops of loaves. Drizzle with Grand Marnier glaze so that it coats the top, runs down the sides, and seeps through the holes.
7. Let loaves cool completely, then slice and serve, or wrap and freeze

Notes

Peach Upside-Down Cake

Forget the pineapple. Fresh, ripe peaches and a moist lemon cake make a stunning upside down combination that will captivate just about any sweet tooth. Bottled caramel sauce and low fat vanilla yogurt can dress it up even more, but to be honest, the cake is downright delightful on its own.

Yield:

9 servings (serving size: 1 cake piece, 1/4 cup frozen yogurt, and 2 teaspoons caramel syrup)

Ingredients

1. 3 cups thinly sliced peeled peaches (about 1 1/2 pounds)
2. 1 tablespoon sugar
3. 1 teaspoon cornstarch
4. 1 teaspoon lemon juice
5. 2/3 cup sugar
6. 1/4 cup butter, softened
7. 2 teaspoons grated lemon rind
8. 1 teaspoon vanilla extract
9. 1 large egg
10. 1 1/4 cups all-purpose flour
11. 1 teaspoon baking powder
12. 1/2 teaspoon baking soda
13. 1/8 teaspoon salt
14. 3/4 cup low-fat buttermilk
15. 2 1/4 cups vanilla fat-free frozen yogurt
16. 6 tablespoons fat-free caramel sundae syrup, warmed

Directions

1. Preheat oven to 350°.
2. Combine the first 4 ingredients in a bowl. Spoon into a 9-inch round cake pan coated with cooking spray.
3. Place 2/3 cup sugar and next 4 ingredients (2/3 cup sugar through egg) in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition.
4. Spoon batter over peach mixture in pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Place a plate upside down on top of cake, and invert onto plate. Serve warm with frozen yogurt and the caramel syrup.

Notes

Lemon Pound Cake with Cherry Compote

This recipe received our Test Kitchens' highest rating. The sauce is delicious served over ice cream, as well. For a pretty presentation, cut each slice in half. Place the two halves on a plate, and top them with compote.

Yield:

16 servings (serving size: 1 slice cake and 1/4 cup compote)

Ingredients

1. For the cake:
2. ===============
3. 3 cups plus 2 tablespoons all-purpose flour (about 13 2/3 ounces)
4. 2 teaspoons baking powder
5. 1/2 teaspoon baking soda
6. 1/2 teaspoon salt
7. 2 cups granulated sugar
8. 3/4 cup butter, softened
9. 2 large eggs
10. 1 cup low-fat buttermilk
11. 1 tablespoon grated fresh lemon rind
12. 3 tablespoons fresh lemon juice
13. 1 teaspoon chopped fresh mint
14. 1 tablespoon powdered sugar
15. .
16. For the compote:
17. ===============
18. 4 cups pitted sweet cherries (about 1 1/2 pounds)
19. 1/4 cup granulated sugar
20. 2 tablespoons water
21. 2 teaspoons cornstarch

Directions

1. Preheat oven to 350°.
2. To prepare the cake, coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour.
3. Lightly spoon remaining 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour, baking powder, baking soda, and salt in a bowl, stirring well with a whisk. Combine 2 cups granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with buttermilk, beating at low speed, beginning and ending with the flour mixture. Add rind, juice, and mint; beat just until blended.
4. Spoon batter into prepared pan; sharply tap the pan once on counter to remove air bubbles. Bake at 350° for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack. Sift powdered sugar over top of cake. Cut cake into 16 slices.
5. To prepare compote, combine cherries, 1/4 cup granulated sugar, 2 tablespoons water, and cornstarch in a medium saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in extract. Cool. Serve with cake.

Notes

Orange Rolls

Keep any remaining rolls in the baking pan. Cover pan with foil, and store it in the refrigerator. To reheat, place foil-covered pan in a 300° oven for 15 minutes or until rolls are warm.

Yield:

2 dozen (serving size: 1 roll)

Ingredients

1. For the dough:
2. ===============
3. 1 package dry yeast (about 2 1/4 teaspoons)
4. 1/2 cup warm water (100° to 110°)
5. 1 cup sugar, divided
6. 1/2 cup reduced-fat sour cream
7. 2 tablespoons butter, softened
8. 1 teaspoon salt
9. 1 large egg, lightly beaten
10. 3 1/2 cups all-purpose flour, divided
11. 2 tablespoons butter, melted
12. 2 tablespoons butter, melted
13. 2 tablespoons grated orange rind
14. .
15. For the Glaze:
16. ================
17. 3/4 cup sugar
18. 1/4 cup butter
19. 2 tablespoons fresh orange juice
20. 1/2 cup reduced-fat sour cream

Directions

1. To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 1/4 cup sugar, 1/2 cup sour cream, 2 tablespoons softened butter, salt, and egg, and beat with a mixer at medium speed until smooth. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour to yeast mixture; beat until smooth. Add 1 cup flour to yeast mixture, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour and 15 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
3. Punch dough down; cover and let rest 5 minutes. Divide dough in half. Working with 1 portion at a time (cover remaining dough to prevent drying), roll each portion of dough into a 12-inch circle on a floured surface. Brush surface of each circle with 1 tablespoon melted butter. Combine 3/4 cup sugar and rind. Sprinkle half of sugar mixture over each circle. Cut each circle into 12 wedges. Roll up each wedge tightly, beginning at wide end. Place rolls, point sides down, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
4. Preheat oven to 350°.
5. Uncover dough. Bake at 350º for 25 minutes or until golden brown.
6. While rolls bake, prepare the glaze. Combine 3/4 cup sugar, 1/4 cup butter, and orange juice in a small saucepan; bring to a boil over medium-high heat. Cook 3 minutes or until sugar dissolves, stirring occasionally. Remove from heat; cool slightly. Stir in 1/2 cup sour cream. Drizzle glaze over warm rolls; let stand 20 minutes before serving.

Notes