When I set out to write my first book, one of the first recipes I knew I wanted to include was one for individual steamed pudding cakes. I ended up doing a lemon cakelet after a pregnancy-inspired double-order at a neighborhood eatery called Mary's Fish Camp. The chef there walked me through the magic of a pudding cake; how, thanks to an imbalance of wet to dry ingredients, a creamy smooth pudding layer forms on the bottom and a layer of fluffy sponge cake blossoms on top. More

Q: I'm hoping The Kitchn's talented readership can help me! My boss is British, born and raised, and although she's been in the States for more than half her life she understandably misses many of the things she grew up with that don't exist here.

Her birthday is coming up and I would love to make her favorite dessert, date and walnut cake. I had never heard of it before meeting her and I have no idea where to begin with recipes. I searched google.co.uk but there are predictably thousands and I would prefer one that can come personally recommended. Can you help a poor Yank out?

Sent by Jessica More

Lindsay of the lovely food blog Love & Olive Oil and I have something in common: We like boozy cakes. We also like layer cakes with a serious footprint; if I'm going to eat cake, I want cake — preferably stacked up four layers high. This chocolate cake packs a lot in — red wine, blackberries, buttercream — and it's tall, so it fits the bill admirably. More

Do you eat dessert at home? Most people I know don't, saving what they consider an extravagance for special occasions and when they dine out. But I recently discovered that having a simple cake on hand is a really nice way to introduce a little sweet at the end of a meal without going overboard. My secrets is to bake a single layer cake and to not frost it. What? No frosting? I know, I know, but stay with me here!
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While some complain about the lack of fresh fruit in the dead of winter, I welcome this time of year with open arms. Bring on the citrus! Here are 10 citrus desserts to brighten your winter days. More

Birthdays come and go each year and how you celebrate is entirely up to you. One thing I can count on as I age (gracefully, I hope) is that I'll be making an outrageous, over–the–top, in–your–face type of cake. This year's flavor was a personal best (Double Chocolate Sour Cream) and I have no regrets. Why do I take on this unconventional task? Read on to find out and to get this delicious, decadent recipe. More

The second series of "Downton Abbey" premieres this weekend on PBS and if you're as obsessed as we are, you might be planning your very own viewing party complete with period-appropriate food and drink. Here's an Edwardian-era cake that we highly recommend. It includes several ingredients you probably have in your winter larder ... and don't worry, it's much better than Mrs. Patmore's salty pudding! More

Q: Besides angel food cake, what are other ideas for a good holiday birthday cake? My daughter turns 1 this Christmas, and as a holiday baby myself, I'm determined that she have a special first birthday cake. But I'd like to make her a less sweet, if not healthy, cake that everyone else will enjoy, too. (Everyone else=people who love chocolate cake with white frosting.)

Sent by Jena More

It's the month of the pumpkin, as we perfect our pumpkin pies, and line up fat-bellied orange gourds on our front stoops, welcoming guests with this most cheery of vegetables. If you're looking for one more way to get your pumpkin fix, may I suggest these pumpkin crumb cakes? They're delicate and moist, with a thick vein of spiced pumpkin filling running through the middle, and if you squint just a little bit you might even be able to pass them off as a breakfast food. More

Nothing about Thanksgiving is traditionally small. There is the turkey, of course. Not small. Lots of side dishes. Also not small. And by the end of the meal, the pies can sometimes seem like a pretty bit commitment. That's why we think mini desserts are a great alternative. More