Dad’s Olive Oil-Coconut Layered Cake with Pineapple Curd ~#TheCakeSliceBakers

Eating Dad’s Olive Oil-Coconut Layered Cake with Pineapple Curd is like going on a tropical vacation and enjoying a Piña Colada. This cake has soft layers of soft coconut cake, pineapple curd filling, and frosted with coconut cream cheese frosting.

Mexican Chocolate Cake ~ #TheCakeSliceBakers

This Mexican Chocolate Cake is cuteness overload and the Chocolate 

Ganache Frosting is the crowing glory of this fun-size cake.

Carrot-Honey Layer Cake ~ #TheCakeSliceBakers

Vegetables are a must on a diet. I suggest carrot cake.

Old-Fashioned Chocolate Layer Cake ~ #TheCakeSliceBakers

Happiness is knowing there is a cake in the oven.

Bananas Foster Cake ~ #TheCakeSliceBakers

"Baking and love go hand in hand, for as one bakes a tasty treat and fills the room with its sweet aroma, the true joy is to take what has been made and share it with another". ~ Heather Wolf

Genoise with Raspberries and Cream ~ #CakeSliceBakers

A Genoise may just be the ultimate afternoon tea cake.  Who could say no to a slice of a delicate, light, ethereal sponge cake traditionally filled with berries and cream?

The Cake Slice Baker's October 2013 - Old Vermont Burnt Sugar Cake With Maple Cream Cheese Frosting

It is so hard to believe that a year has gone by since we chose Vintage Cakes by Julie Richardson as the cookbook would be baking from in 2012-13.  It has been such a pleasure to bake with everyone in the Cake Slice Baker's group, and I am looking forward to our new book which will be revealed with next months post. As this is our last cake from the book it was decided that rather than vote on one cake, we would all choose the cake we wanted to make.  In some ways this was harder than voting because I kept looking through the book and then changing my mind.  I finally got it down to four cakes before I settled on the Old Vermont Burnt Sugar Cake With Maple Cream Cheese Frosting. It just seemed fitting for this time of the year.

In the book Julie Richardson describes how burnt sugar syrup was used to flavor cakes before the invention of extracts such as vanilla or almond.  The syrup is simple to make and gives this cake a wonderful toffee-caramel taste.  For me it brought back memories of making toffees for school fetes and cake sales, that were slightly soft and very chewy (or as we called them stickjaws), or so hard that you could suck on them for hours.