Gluten-Free Sour Cream Pound CakeBy Carol KicinskiIf you’re in the mood for a really satisfying dessert, try my Gluten-Free Sour Cream Pound Cake recipe. This one is a keeper! It’s made with very simple, classic ingredients that you might have on hand already. The only thing that’s a little different about this one, is that I used Nature’s Yoke duck eggs, instead of chicken eggs. For gluten-free baking, duck eggs are excellent. The added protein in the whites binds the gluten free ingredients better and improves the texture, creating a lighter, fluffier baked product more similar to when wheat flour is used. You can substitute one duck egg for one chicken egg in recipes if your duck eggs are not much bigger than chicken eggs. Some people, like my son Colin, have allergies to chicken eggs but can still enjoy duck eggs.
Blueberry Lemon Layered CakeBy Dawn NoltBlueberry Lemon Layered Cake, topped with lush cream cheese frosting, is elegant, vibrant, and bursting with blueberries and lemon.
Black Raspberry CakeBy Dorothy LeibeeBlack Raspberry Cake is a unique purple cake with a vivid pink cream cheese frosting. The short season of the fruit makes it a special treat.
Orange Blossom CakeBy Dorothy LeibeeOrange Blossom Cake makes one think of weddings and the aroma of oranges! The delicate velvety taste with the citrus accents makes a special slice.
Old Fashioned GingerbreadBy Dawn NoltOld Fashioned Gingerbread is a delightful holiday favorite! Serve it with vanilla ice cream; toast a slice in the toaster and drizzle with caramel sauce topped with a scoop of ice cream; or, frost with cream cheese frosting. Any way you serve it you will love it!
Cranberry CakeBy Dawn NoltCombine fresh, tart cranberries with a sweet, butter batter to make Cranberry Cake, a perfect dessert for every holiday, even self-proclaimed ones.
Angel Food CakeBy Dawn NoltAngel food cake is light and airy and great served with berries and whipped topping.  Cut into cubes, it can be transformed into a delicious dessert with little effort.