Cake

If making these cupcakes for a large crowd, do not double the recipe but make multiple batches.

New York cheesecake is dressed up for the holidays with bright cranberry topping, white chocolate in the filling and a hazelnut crust. The cake can be prepared up to two days ahead.

Perhaps the year's most popular dessert: the chocolate soufflé cake with a rich molten center. Cinnamon, espresso and vanilla give the cakes a Mexican accent.

Indulge yourself even more by mixing some toasted coconut (the sweetened, shredded kind) and a dash of coconut extract into vanilla ice cream, and scooping it alongside.

Prepare this sensational cake one day before you plan to serve it.

This Majorcan specialty is usually topped with homemade almond ice cream or ice milk, but purchased almond ice cream can also be used.

A luscious ending to a superb dinner. This three-layer cake has a whipped cream frosting that's spiked with brandy and molasses.

Bake this dessert ahead so it can chill overnight.

Make two trifles to serve 30 guests, or make one and round out the dessert table with fruitcake and goodies from the bakery.

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

One day I wanted to use up a case of bananas that were overripe, and this cake was the result. The olive oil adds moisture to the cake. You can serve this cake warm; it is very rewarding with Vanilla Ice Cream.

Be sure to make this dessert at least one day ahead to allow the flavors to blend.

Active time: 15 minutes Start to finish: 1 1/4 hour

One of the traditions of Rosh Hashanah, the Jewish New Year, includes pairing honey with apples, in the hope of sweetness in the coming year. The custom is to dip apple slices into honey. I decided to combine the apples and honey in one cake. The result is moist, subtly spiced, and deliciously sweet. I bake this in a round pan, symbolic of the hoped-for fullness in the new year. This cake can be served not only on Rosh Hashanah but over the course of the year as well.