Okay, good! Glad you have worked with both.
I use a light hand with some spices, too, and omit others completely. I get it.
Someone in my household dislikes gingerbread, ginger cookies, lebkuchen, pfeffernuesse, and spice cakes, but likes snickerdoodles, cinnamon things and cardamom things, so I tend to avoid quite a few of the spices that aren’t cinnamon or cardamom in my baking.
I’m not actually baking/making this, but wish I was. Shout-out to @linguafood - take a peek at the pistachio tiramisu further down the article.
Ooh!! Pistachio tiramisu sounds heavenly 
Thank you for sharing 
I have a loaf of Cook’s Illustrated Lemon Pound Cake in the oven. My not-so-friendly neighbor helped me out Monday morning when I was melting down because I couldn’t get the actual key out of the key fob. He helped me and I got to work on time. I am baking it for him as a thank you.
It’s made! I totally forgot I intended to do a marble effect until they were already in the oven. Oh well! Hope it tastes good. This is before I transferred it to the cake carrier. I used an upside-down lazy Susan to help with the decorating 
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It’s beautiful!! Hope we get to see a pic of a slice!
Upside down lazy Susan – why was she upside down ?
The sides look so lickable, never mind that top!
That top is over-the-top! Kudos!
Yum… drooling a bit on my keyboard…
Last night before I went to bed, I finished putting frosting on this Lemon Cake. I was experimenting a bit – trying to make up my own recipe. I was going to ask Sunshine to try it this morning and give me her opinion. Well, when I got up two pieces were missing – I’ll assume she likes it.
While working down the contents of our upright freezer, I found two boxes marked “Cherry Cake 1 of 2” and "Cherry Cake 2 of 2”. I hardly remember putting these up, but had the foresight at the time to make it a mix of both sour Montmorency cherries and sweet Lapins cherries. I also generously froze enough to make a full sized cake. Who am I to argue with my past self?
Luisa Weiss’s Kirschkuchen. For a boozy element, I added a teaspoon of kirschwasser, and before baking drizzled the cake with a very light sugar-vanilla glaze.
Your past self knows how to please.
Oh, the treasures you have in your freezers! I’m so jealous!
I made Pao / Pav / Bombay-style bread rolls after ages. Used a different recipe, which I should not have done. They were good dinner rolls, but they were not Bombay Pao. Have to dig up the recipe that was spot on.
Also made brownie cookies (for a pre-finals care package) which I thought were a bit too sweet, but the recipient says are perfect. Lots of chocolate chunks in there.
@ChristinaM are we going to get a slice shot or at least a report on that gorgeous birthday cake??
Just came across ‘invisible apple cake’ and had to try. I used recipe from smitten kitchen reduced by 1/3 so it’s slightly shorter in height. Delicious and so easy (if you have a mandolin:). Tried it first night at room temp but def preferred it cold the next day, esp with some whipped cream.
Sorry, yes, busy week here! The cake turned out very well:
The middle layer had a schmear of Nutella before the frosting. Very good! A hit.
Love this raspberry buttermilk cake from Smitten Kitchen - always add lemon zest, always rub it into the sugar
The bottom was smaller circumference than the top, so it worked better for my size cake.
