Cookbook author Brooke Dojny (also President of our Library Board!)
This intensely lemony, nicely sliceable, tender-crumbed pound cake tastes wonderful on its own, but mainly it appears in this book because it’s just the perfect vehicle for serving with summer berries and other fruits. Just stir the berries – blueberries, sliced strawberries, raspberries, or sliced peaches or nectarines –  with enough sugar to sweeten, set aside at room temperature for at least an hour to allow the juices to flow, and that’s all there is to it. I like to keep this cake in the freezer all summer as berry insurance.

Brooke Dojny with cookbook and Bundt cake

Cookbook author Brooke Dojny

Lemon-Peel Pound Cake for the Berries

Makes at least 18 slices
1 ½ cups plus
2 tablespoons cake flour
¼ teaspoon salt
1/8  teaspoon baking soda
12 tablespoons unsalted butter, softened
3 ounces cream cheese, softened
1 ½ cups sugar, plus ¼ cup for glaze
3 eggs
1 teaspoon vanilla extract
1 tablespoon grated lemon zest
2 tablespoons lemon juice, plus 4 tablespoons for glaze
Powdered sugar

  1. Preheat the oven to 325 degrees. Butter a 10-cup non-stick bundt pan, sprinkle with flour, and knock out the excess.
  2. In a medium-sized bowl, whisk together the flour, salt, and baking soda.
  3. In a large bowl, using an electric mixer, cream the butter and cream cheese until fluffy. Gradually beat in the sugar and beat for 3 minutes, scraping down the sides of the bowl once or twice. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla, lemon zest, and lemon juice. Add the flour mixture in 3 additions and beat just until smooth. Spoon into the prepared pan, smoothing the top.
  4. Bake in the middle rack of the preheated oven until the top is pale golden and a tester comes out clean, 40 to 45 minutes. Cool in the pan on a rack for 10 minutes. Unmold onto a rack set over a sheet of waxed paper.
  5. In a small saucepan, heat the ¼ cup sugar and 4 tablespoons lemon juice until bubbly and the sugar dissolves. Brush the syrup over the warm cake. Cool completely, wrap, and refrigerate for up to 2 days or freeze.
  6. Sprinkle with powdered sugar before cutting into slices to serve.


Piece of carrot cake with mini carrot on top.

Lyn Mayewski’s Carrot Sheet Cake

2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. ground ginger
1 cup granulated sugar
2/3 cup packed light brown sugar
3/4 cup vegetable oil
1/2 cup applesauce
4 large eggs
1 tsp. vanilla extract
3 cups shredded carrots
!/2 cup finely chopped pecans (optional)
Cream Cheese Frosting
12 oz. cream cheese warmed to room temperature
¾ cup unsalted butter warmed to room temperature
1 tsp. vanilla extract
5 cups powdered sugar
Preheat oven to 350 degrees.
Oil a rimmed 9 x 13 baking sheet.
Whisk together the flour, baking soda, salt, cinnamon, nutmeg and ginger.
In a large mixing bowl, whisk the granulated sugar and brown sugar.
Add in the oil, applesauce, eggs and vanilla. Beat with an electric hand mixer.
Blend in flour mixture and then carrots. Pour batter into the baking sheet.
Bake approximately 30 minutes or until an inserted toothpick comes out clean.
Let cake cool, then frost with cream cheese frosting.
Store in refrigerator.
Whip cream cheese and butter with an electric hand mixer until smooth.
Add vanilla and powdered sugar. Whip until light and fluffy.

Mini Bundt cakes, Java Spice Cake with Coffee Glaze

Nancy Randall’s Java Spice Cake with Coffee Glaze

Soak: 1 cup raisins or chopped prunes in 1 cup cold coffee
In a large bowl, mix:
1 cup shortening
1 cup sugar
Add and combine:
1 cup molasses
2 eggs
In a medium bowl, combine:
3 cups flour (or 2-3/4 cups gluten-free flour) *See Note below
5 tsp baking powder
2 tsp ground clove
2 tsp cinnamon
2 tsp nutmeg
Add the flour mixture alternately with the coffee mixture into the sugar/molasses
mixture, beating after each addition.
Turn into greased pan(s) *See Note below
Bake at 350 degrees for 45-60 minutes or until cake tester comes out clean. Remove to a
cooling rack until cool enough to handle, then carefully loosen around the edges, invert
on rack until completely cool, then drizzle with Coffee Glaze.
Coffee Glaze
In a saucepan combine:
2 T milk
1 T butter
1 tsp instant coffee or instant espresso powder
Heat and stir on low until butter is melted. Remove from heat.
Sift and add gradually:
1-1/2 cups confectioners sugar
Slightly runny is best for drizzling. Add a little more milk if it’s too thick.

*Note: This recipe makes one large bundt cake or 10-12 individual bundt cakes or any size/shape/combination of pans that will accommodate the batter. The recipe is also easy to halve if you wish. I have made this with gluten-free flour -– more successfully in mini-bundt pans than a full-size pan. The bigger the pan, the less well the GF version stands up to handling (i.e., removing from pan), in my experience.


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