Cake

Nancy Pellini Morrow of Haddonfield, New Jersey, writes: "My friend and I had a wonderful meal at Canyon Southwest Cafe in Fort Lauderdale, Florida. Everything we ate was top-notch, but the best part was the cheesecake with mixed-berry sauce we had for dessert."

"The Metropolitan Bakery in Philadelphia makes fabulous breads and other baked goods. My personal favorite is the carrot cake: It's moist and tender, and it's drizzled with a tart lemony icing," says John K. Wildemore IV of Philadelphia, Pennsylvania. "I hope you can persuade the owner to share this recipe." Olive oil is the surprise ingredient in this recipe. The result is a rich cake that doesn't have even a hint of olive oil taste.

Vary this yellow cake according to your mood and what's available. For instance, add sliced and lightly sugared fruit on the top of the unbaked batter, or top it with crushed nuts before baking, or split the baked and cooled cake to spread it with a layer of preserves, then dust it with powdered sugar.

Sour cream and vegetable oil moisten the cake, and raspberry jam adds a nice touch to the frosting. Decorate this rich old-fashioned layer cake with a few edible flowers (roses would be pretty) and candles.

Italy's sweet and buttery-smooth mascarpone cheese adds flavor and creaminess. Begin this cheesecake at least one day ahead.

California orange groves inspired this version of the cake shaped like a Yule log.

Gâteau Breton aux Noix This is my variation on a traditional butter cake from Brittany. Its dense, rich, and very buttery flavor is amplified by the lightly toasted walnuts, giving it a whole other dimension. In Brittany this cake is served for an afternoon snack, with coffee, or after a meal. I sometimes put it on the breakfast table as well.

Make this showstopping dessert even more stunning by garnishing it with fresh raspberries and mint sprigs.

Active time: 20 min Start to finish: 2 1/2 hr

The crunchy honey-almond praline pieces in the ice cream are an easy, homemade version of turrón, a popular Spanish candy.

Peaches sweetened with brown sugar fill pecan-studded biscuits — a southern-style twist on an all-American favorite.

Caramel and orange add sophisticated French flair to this rich American dessert. Begin preparing it at least a day ahead.

"I have prepared the plum torte from Marian Burros’s The Best of De Gustibus many times, and I’ve also tried variations using different kinds of fruit," says Peter Wayne Gagnon of Pineville, North Carolina. "My experiments helped me arrive at my own version of this dessert." Active time: 20 min Start to finish: 1 1/4 hr

This dessert had its heyday on American menus about 15 years ago, and it turns up a little less frequently these days. The popularity of tiramisu never wavered in Rome, however, where it continues to be served at dinner parties and restaurants.

This variation on the classic Irish apple cake has a top and bottom crust made from a biscuit-like dough. You can cut this cake into wedges or dish it out with a spoon like a cobbler.