there is a Barbadian cake called Lead Pipe, fwiw. 
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I tried my hand at an Italian Water Cake as the base for a Tres Leches-style cake with Indian flavorings (Rasmalai Cake, made previously with a ricotta cake base).
I must have done several things wrong because my batter was very thin, and adjusting it a bit resulted in a sturdier cake than I was aiming for.
The soaking liquid was reduced / caramelized milk (basundi) flavored with cardamom and saffron, with ground pistachios added at the end. The cake was also flavored with cardamom and saffron. I used a thickened milk (rabdi) like pastry cream as a sandwich layer.
As I said, it was sturdier than I wanted, but it all seemed to work out as everyone else enjoyed the result. My goal was a lighter cake, but the denser cakes seem to satisfy everyone else like actual rasmalai, so maybe I should stop trying to make what I am envisioning and just go with it 
Forgot cake pics because we were too busy taking people pics, and by the time I remembered, there was nothing left to photograph.
Take 2 on my attempt at a lighter cake today for another group dinner tomorrow, this time using the recipe @Sarahaha shared (which appears to be a crazy cake but with milk instead of water) – 
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Yum!
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Made the Apple and Toasted Oat Muffins from Small Victories. Simple and delicious. Definitely will make again!
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Loved seeing all these beautiful autumn bakes up thread.
Yesterday I had one of these at the farmers market, which reminded me of how much I adore kanelbullar. I used the ATK recipe (along with the very helpful YouTube video of how to knot the dough). This was my second time baking this recipe, and I decreased the sugar in the spread by 50g.
The kitchen smells wonderful.
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I was influenced by an IG post ( it might have actually been @sallyt ?) and made the Broma Bakery Apple Cider Donut Bread. I had a really busy weekend so didn’t have time to reduce the apple cider: Instead I just used a straight half cup. Looks really good ( ok not the photo.. but in real life,) will report back after I take it to work tomorrow. There was way too much cinnamon sugar that just fell off the top after it was done baking: I would cut it down dramatically next time.
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Serving photo of the hot milk sponge cake.
I accompanied it with the same caramelized milk / basundi “sauce” I am using for soaking the trest leches, and we drizzled a bit on.
It was a very nice cake, but if I’m going to nitpick (as I am wont to do), I preferred the flatter version to the higher loaf (even though I realize I baked the flat in a loaf pan, it was a 2 or 3" regular cake).
The cardamom and saffron in the cake came through nicely, and were complemented by the same flavors in the sauce.
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Lovely autumn flavors!
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Thanks for highlighting! I’m gonna try these.
Made the big-batch potato roll recipe from King Arthur’s Big Book of Bread as a trial run for the holidays. Made the dough and shaped yesterday, baked this afternoon. Yum! Subbed full fat greek yogurt for the eggs called for in the recipe. That change and the overnight rest in the fridge after shaping didn’t harm anything!
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I think it’s been at least a year since I made Tutu’s Super Crispy Sugar Cookies … a friend’s daughter requested them. Instead of 2 T size cookies, I prefer a 1 Tablespoon scoop. I always add 1/2 cup of finely chopped candied ginger. It makes about 30 cookies. To flatten them after the first 15 minutes, I use a fish spatula to tap tap tap … they stick to other spatulas. I like them crispy.
They look plain Jane but I really love the taste and you’d never guess they are made with rice krispies!
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I can smell Thanksgiving from here! Beauties.
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I made an eggless tres leches cake with Indian flavors (aka Rasmalai Cake) using the recipe @Sarahaha recommended above.
I needed to transport the cake to somebody’s house, so I baked it in two large round pyrex baking dishes, so I could bake, soak, and transport in the same container. I should really have halved the recipe, but I wasn’t thinking clearly because it was a late bake after another dinner party and I just wanted to get it done and start the soak… so I ended up with two quite high / large cakes! I trimmed the top and inverted the cakes before adding the liquid.
The soaking liquid (again) was Basundi – caramelized, reduced milk with saffron and cardamom, plus ground pistachios and almonds. I ended up making a second batch of liquid because the cakes sucked up the first douse entirely, and I wanted a saucy cake. I also cut the cake into squares in the pan itself before the second soak, because I wanted to ensure the milk was evenly distributed throughout, and I also didn’t want to deal with portioning it out at the party.
Topped with more of the ground pistachios and almonds, plus slivered honey almonds for some crunch and prettiness. Took more of the “sauce” on the side again in case the center wasn’t soaked through, but wasn’t needed.
Very well received, and someone else who enjoys baking told me they really liked the cake itself, aside from the tres leches angle, so that’s an endorsement for the base cake.
No picture again, because dessert was served in a rush as people started leaving because it was a school night.
Thank you again, @Sarahaha!
(My earlier impression was that this was a crazy cake with milk instead of water – but this cake uses milk and vinegar to approximate buttermilk, and then uses baking powder, not baking soda, as opposed to crazy cakes.)
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I love these cookies and must make them again soon.
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I made these into a loaf quick bread with enough changes that I can’t claim to have followed the recipe. We liked it! Very hearty.
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Sounds so good!
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Common party animal problem! 
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Yay @Saregama !! I’m glad it worked out for you! Your Basundi soaking liquid sounds delicious, I love cardamom.
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Team seemed to like it!
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