American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes: A Baking Book

I have checked out this book many times from the library and found it so interesting to read. I gave it to my dad who does baking and he is very excited to try these historical recipes.

Well-researched and beautifully presented cookbook. The recipes have been sensitively updated to suit modern palates and kitchens. Unlike so many cookbooks, there isn't a cake in here I won't get around to baking.

I adore this book. During the winter I have made it a point to make one of these cakes every weekend. In the book I write the date, weather, and a note on what's going on in the world, and I write notes on the recipies.These recipies are just spectacular. I've learned so much about cake baking and different flavors that I never would've tried otherwise. To learn the origins and history behind the cakes makes it so much better. It's fun to tell others the story of the cake when I share them.Recipies are well written, easy to follow and flat out good recipies. The cakes taste spectacular! I read the history before I start each recipie so I can reflect on the story as I'm baking.Photos are also gorgeous. This was a well thought out book.5 stars, highly recommend. This book has been such a joy!!! And a great hobby for me when it's cold and nasty outside.

I love this book with it's collection of history and recipes. Who knew that the history of the country could be reflected in it's cakes? Here are pound cakes from English settlers, cowboy cakes made in a casserole dish over the fire, wartime cakes from the First World War, elaborate over- decorated cakes from the 50's and 60's and the plain health-conscious Californian cakes of the late 20th century. Now I wish there was a British version!

I saw this book at the library and tried the Mary Ball Washington Gingerbread. It didn't turn out right. Mine was short, dense and dark. I took a picture of my cake next to the picture. I knew I still needed this book for the history alone so I bought a copy. I've since tried many recipes and they've each been excellent.The ones I've tried and the photos include:Mary Ball Washington Gingerbread, a failTunnel of Fudge Bundt Cake. This was the first cake I made in my new Anniversary Nordic Ware Bundt Pan. The book includes the history of this pan.The Coca Cola Cake. Pretty good but there are better tasting chocolate cakes. My favorite is the Texas Sheath Cake. I can't find the picture of that one.Wacky Cake. An interesting way to make a dairy free cake in one pan. This one tasted like childhood because my mom would sometimes make this one when I was a kid.The Hershey's Chocolate Cake. It was good but the batter tasted stronger than the cake. Wonderfully moist, soft crumb, it was niceFruit Cocktail Cake. This one is delicious and makes a good breakfast cake. We grew up eating cake for breakfast and I still like partaking in this tradition.Angel Food Cake. Mine was short and light tan in comparison to the picture and the ones I've seen at the store but my was it delicious. It tasted so good I don't care what it looked like. I found online a recipe called a 12 Yolk Pound Cake that I made with the 12 yolks and it was a delicious cake as well.Chocolate Stout Cake. I've been making this cake each year for the Super Bowl since about 2011 and the recipe in this book is the exact recipe I found online and have been making each year. It was fun to learn the history of the cake.I also have learned so many things like how the 9X13 cake pan was popularized by the recipe for Rice Crispy Treats.Definitely a wonderful book and well worth the purchase.