I have a sweet tooth of epic proportions. In fact, I often feel that a meal is just a prerequisite to get to dessert! I come by this sweet tooth honestly – my great grandmother was well known for her love of sweets. If dessert was unavailable to her at the end of a meal – I believe this even included breakfast – she would substitute a piece of bread or cracker with honey. Anything to put the finishing touches on a meal with something sweet! For our feature this month, we thought we’d highlight five of our favorite cake recipes.

CHERRY JELLO CAKE

This is a moist cake with the tart and sweet flavor of cherries. I love the fact that this is so easy because you start with a boxed cake mix. But it is delicious!

LEMON CAKE

As summer approaches, the cool flavor of lemon is the perfect dessert. This lemon cake packs a flavor punch and is tasty and moist.

2 cups sugar

2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1 cup butter

1 cup water

1/4 cup peanut butter

2 eggs

1 teaspoon vanilla

1/2 cup milk

FROSTING:

1 stick butter

6 tablespoons milk

4 tablespoons cocoa

4 cups powdered sugar

1 teaspoon vanilla

1 cup chopped peanuts (optional)

STEP ONE

In mixing bowl, combine sugar, flour, salt and baking soda

STEP TWO

In a medium saucepan over medium heat, bring to a boil butter, water and peanut butter

STEP THREE

Pour peanut butter mixture into sugar mixture

STEP FOUR

In a separate bowl, combine beaten eggs, vanilla and milk

STEP FIVE

Add to sugar mixture, beat well using an electric mixer

STEP SIX

Bake in a greased cookie sheet for approximately 20 minutes at 350 degrees

STEP SEVEN

To make frosting, bring to a boil butter, milk, and cocoa

STEP EIGHT

Add powdered sugar, mix well

STEP NINE

Add vanilla and pecans, if desired

STEP TEN

Pour frosting over HOT cake

COUNTRY PINEAPPLE UPSIDE DOWN CAKE

This is another great summer dessert. It’s tasty and moist and makes everyone happy when it’s dessert time. It’s called “country” because it’s baked in a cast iron skillet.

4 eggs

1/2 cup butter

1 cup packed light brown sugar

1 (20-ounce) can sliced pineapple

10 maraschino cherries

1 cup sifted cake flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup white sugar

1 tablespoon butter, melted

1 teaspoon almond extract

STEP ONE

In a 10-inch cast iron skillet, melt 1/2 cup butter over very low heat

STEP TWO

Remove from heat and sprinkle brown sugar evenly over skillet

STEP THREE

Arrange pineapple slices to cover bottom of skillet

STEP FOUR

Distribute cherries around pineapple; set aside

STEP FIVE

In a mixing bowl, sift together flour, baking powder, and salt

STEP SIX

Separate egg yolks and whites into two bowls

STEP SEVEN

In a large mixing bowl, beat egg whites just until soft peaks form

STEP EIGHT

Gradually add sugar, beating well after each addition

STEP NINE

Beat until medium-stiff peaks form

STEP TEN

In a small mixing bowl, beat egg yolks at high speed until very thick and yellow

STEP ELEVEN

Fold egg yolks and flour mixture into whites until blended

STEP TWELVE

Fold in 1 tablespoon melted butter and almond extract

STEP THIRTEEN

Spread batter evenly over pineapple in skillet

STEP FOURTEEN

Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, approximately 30 to 35 minutes

STEP FIFTEEN

Loosen the edges of the cake with table knife

STEP SIXTEEN

Cool the cake for 5 minutes before inverting onto serving plate