Anne Byrn

Not just a baking book, the author presents a chronological history of cake in American History. The recipes are divided up into eras and include copious historical notes and baking tips. There are regional recipes which call for unusual ingredients like huckleberries or Steen's syrup- neither of which are available in my area, but most of the recipes use common ingredients. It is also refreshing to get a cake book which does not have any recipes calling for a mix.

If you're a Martha Stewart type, this book is definitely not for you. However, if you're a harassed mother who foolishly promised a cake -- or three -- for the school bake sale or the League of Women Voters annual meeting, Anne Byrn provides more than 100 recipes that begin with a cake mix -- but don't taste like it.

The printed editions, hardcover and paperback, include a frontispiece with full-color photos of every single cake. Too bad the Kindle version doesn't!

I particularly recommend the show more Holy Cow Cake (p. 177), the Love Cake (p. 184), the various cheesecakes (pp. 222-251), and the Bacardi Rum Cake (p. 292). However, whatever sort of cake you like, there's something here for you.

One caveat: Cake mixes without pudding already in the mix were much more available when Byrn published this book in 1999. Even so, most of these cakes come out fine with pudding-in-the-mix cake mixes, if a bit denser. show less

A lovely book with a dangerous combination of fascinating trivia, history and good recipes. The Brown Sugar Brownies are my favorite whilst the Joe Froggers can remain in my trashcan.

Personals aside, the book is well written and it is clear much effort to update these historic recipes to fit modern ingredients and cooking equipment has been made. That effort has certainly paid off, many of these recipes having become favorites among friends.

I enjoyed reading through the variety of recipes--some that I've made in at least some variation, and others that I'd never considered making in cast iron. Everyone is certain to find at least one new recipe or idea for cast iron cooking in the book--even if you do it to suit your own tastes.