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 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 fail Tunnel 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 nice Fruit 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.

Really cool cookbook that takes a look at the history of cakes in America. The book is beautifully photographed and features cakes from different eras of history, from early colonial gingerbreads (including George Washington's mom's) to tea cakes and other fanciness of more modern times. The four or five recipes I have tried have all been successful and tasty. This is a great addition to any cookbook collection as much for its unique historical perspective as for the recipes it contains.

I absolutely love this book! I'm a history dork with a sweet tooth and this hit the spot. After hearing about the book on How Stuff Works' podcast "Stuff You Missed in History Class," I immediately order the book. Not disappointed! I love the beautiful pictures, the book is physically and aesthetically well done. Yesterday I made my first cake, my first cake from scratch ever and my first from this book. It was the Orange Chiffon Cake, popular in the mid-20th century. I made it for my step-dad, who was born in 1950. It was truly a birthday cake and turned out fantastic! Anne Bryn has done all the research for you to bring together a mix of history and useful recipes with skill and are easily comprehended. I recommend this book for any cake or history lover, as well as foodies.

I really like this cake book. Nice easy receipts and the pictures are great. I love the info that accompanies the cake 🎂. I have made a few of them now and they don’t last long here! More than a cake book, a brief glimpse into the past to learn how cakes where made then.

The book arrived quickly, was well packaged and in great condition.

Such a beautiful book! I am an avid cookbook reader and love to bake. I am so glad that I gave this one a shot. I like how it is organized, by time period (ex: 1650-1799... ect.) The photos are gorgeous and are much appreciated as I am one that enjoys pictures to go with recipies. If you are are one that actually likes to read cookbooks like a book (I do!), you will enjoy the introduction discussing the history of cakes in the U.S. I really enjoy that there continues to be that history ed throughout the book and before each recipe there is an explanation or story that goes along with that recipe. There are a huge variety of cakes in this book, which is very nice esp if you are wanting a variation to try. My absolute personal favorites include the Hummingbird Cake and the Texas Sheath Cake! I highly recommend this book! It would also make a very sweet gift for anyone.

American Cake is a wonderful book - filled with beautiful photographs, delicious cake recipes and many interesting historical details. I am enjoying revisiting American history through the 'cake lens' - just the bit of sweetness we all might benefit from right now! I was happy to see some family favorites included such as the NYT plum torte, the SP carrot cake and the Moosewood coffee cake, but I am also intrigued by the many cakes I now need to try. This book is a winner - it is both a good read and a good resource...and would be a great gift to any baking enthusiast!

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.

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 have not tried any of the recipes yet, but I think I have fallen in love with this book 🥴 I immediately wanted to try baking the Blitz Torte, the La Fonda Pudding Cake, Mrs Harvey's White Fruitcake and Cowboy Cake! The photos are gorgeous and the paper quality feels lovely. It has its shortcomings. It uses only the American measurement system; in this day and age any decent cookbook should give readers a choice of cup/metric/imperial. My other grouse is for some recipes, the related photo is many, many pages away; the Cold Oven Pound Cake recipe is on pg 170 but the accompanying photo is on pg 140! The Edith Warner's Chocolate Loaf Cake recipe is on pg 176 but the photo of it is on pg 148. There are other recipes similarly laid out. I just can't recall them all. This split between recipes and photos really mars the experience of using and enjoying this book. Despite these flaws, I still could not put it down as I went through it, page by page. The author writes in an unfussy but engaging way. I found myself completely sucked into a cosy world of tempting cakes, fascinating history and charming origin stories. Of the eight baking books I bought in this single haul, American Cake is hands down my favourite. I cannot wait to start baking from it.

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!