Get the latest Cakey recipes from Group Recipes. http://www.grouprecipes.com/tag/cakey Adapted from http://delightfullysweet.wordpress.com/2009/11/02/espresso-crinkle-cookies/ http://www.grouprecipes.com/107826/lumps-of-coal.html There’s no getting around the sugar attack with these cookies – between the Nutella and the three kinds of baking chips you might need an extra large glass of milk for these! Adapted from http://www.canadianliving.com/food/chocolate_chip_hazelnut_cookies.php http://www.grouprecipes.com/107825/triple-chip-nutella-cookies.html This is a neat twist on your traditional pumpkin loaf - ginger ale gives it a touch of sweetness and extra "oomph" and with only 3 tablespoons of added fat you won't mind that second slice. http://www.grouprecipes.com/103206/ginger-ale-pumpkin-bread.html My adaptation of Peter Reinhart's recipe out of The Bread Baker's Apprentice for a cheese and salami-studded behemoth of a bread! The texture is very similar to a savoury panettone, and even though it isn't sweet it is JUST as rich! I made it even richer by upping the amount of (local) salami and using half and half instead of regular milk since I had it on hand. It rises insanely quickly, quadrupling easily on the first proof, but its heaven when it's done! Serves a crowd (30, easily) and freezes well, which is good if you value your waistline! http://www.grouprecipes.com/98689/casatiello.html This is what was written about this recipe in Living Without Magazine.... This delicious cake is updated from an old family recipe. Free of gluten, dairy and refined white sugar, it is a popular reader favorite. Use the gluten-free flour blend suggested or your favorite packaged flour mix. Spread with Cream Cheese Frosting (gluten and sugar free) or the topping of your choice. I like the Wendy Wark's flour mix the best.. the recipe for this is at the bottom of view all my recipes http://www.grouprecipes.com/98548/gluten-free-hawaiian-wedding-cake.html This traditional Scottish and Northern British cake is usually made around Guy Fawkes Eve. It stores extremely well, wrapped in plastc film or in an airtight tin for 1 week, or can be frozen wrapped in foil for up to 3 months. This is my version. http://www.grouprecipes.com/98395/nouveau-parkin-cake.html This has a cross between a pudding and a cake consistency and makes it own chocolate sauce. A chocolate lover's dessert and so easy too ! I can't remember where I got this particular version but it is darn good! http://www.grouprecipes.com/98111/easy-chocolate-cobbler.html Adapted from http://www.vanillagarlic.com/2007/08/french-vanilla-cupcakes-with-rose.html to make a rich, eggy, creamy textured cake with all the flavour of the ice cream you know and love. http://www.grouprecipes.com/97706/french-vanilla-slab-cake.html When Andrew and I caught an episode of Ultimate Recipe Showdown on the Food Network a while back, he mentioned (several times!) that having a hazelnut-chocolate cake for his birthday would be amazing. I figured I would simplify the ingredients and method, as well as throw in a good dose of hazelnut oil and Nutella to bring the initial recipe (for Triple-Hazelnut cake) into Quintuple-Hazelnut status! http://www.grouprecipes.com/96322/never-enough-nuts-filbert-cake.html An eggless, thick brown sugar cookie base with three flours (corn, whole wheat and AP) is filled with semi-crushed, natural banana chips and dried cranberries. Delicious proof that not all cookies need chocolate! http://www.grouprecipes.com/89535/banana-chip-blondie-bars.html