Loaf Cake

This recipe creates enough batter for a 3-quart bundt pan, but it can also be baked in smaller pans, though baking time will vary accordingly.

Sabrina Henderson of Gardena, California, writes: "After 17 years of making dinner for my family, I don't cook as much as I used to. These days what I really enjoy doing is baking. Not only is it more leisurely, but people enjoy the results so much. About twice a month my husband takes some of my homemade cookies to his colleagues who always ask when I'm going to send something their way. The staff in the doctor's office where I work will often ask me the same thing. My zucchini bread is a special favorite. I joke with people and tell them I'll bring it in, but only if they behave."

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.

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

Extra-virgin olive oil is the the secret ingredient in this moist, dense, lightly sweet cake. Perfect as an afternoon snack or for breakfast with a cup of fluffy cappuccino.

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

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

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.

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

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.

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.

Start making this at least one day ahead.

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.

"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."

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.