cake

• Preheat oven at 350-degrees. Cut parchment paper to fit long-ways in a loaf pan, sticking up on either side as a sling. Apply nonstick spray into pan, place paper, then spray again. Set aside.
• Prepare apples. Add brown sugar and cinnamon to bowl and toss with chopped apples to coat.
• In a big bowl, mix white sugar and applesauce until smooth and creamy. Add eggs one at a time, then the vanilla extract.
• In another small bowl, stir together the flour, baking powder, and salt. Gradually stir this into the egg mixture, followed by the milk.
• Spoon about half of the batter into the prepared pan. Layer about half of the apples on top. Scoop the remaining batter over it, and add the rest of the apples. Pat them into the top.
• Bake for 50 to 55 minutes, until a toothpick stuck into the middle emerges clean.
• Use parchment sling to immediately lift loaf onto a rack to completely cool. Once the loaf is at room temperature, shroud in plastic wrap and store at room temperature--or freeze all or part of loaf for later.

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• In a large pot, heat butter, golden syrup, and turbinado sugar until melted and combined. Set aside to cool.
• Preheat oven at 325-degrees. Line an 8x8 or 9x9-square cake pan with foil and apply nonstick spray or butter.
• In a bowl, whisk together the egg and milk. Mix with the contents of the large pot.
• Into this pot, add the baking powder, ground ginger, and salt, followed by the flour. Pour into the prepared pan.
• Bake for 40 to 50 mins, until the middle passes the toothpick test. Measure the golden syrup for glazing into a bowl and brush it atop the warm cake.
• Let cool at least 20 minutes before slicing. Store covered by foil or sliced up in a sealed container at room temperature.

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Make the filling

• In a small bowl, mash together the cream cheese, white sugar, lemon zest and 1 Tablespoon of lemon juice; reserve the remaining juice for the glaze. Once the filling is combined, spoon it into a piping bag with large tip or a gallon Ziploc bag with the corner cut off.

Make the cake

• Preheat oven at 350-degrees. Apply nonstick spray to a large bundt pan.
• In a big bowl, cream together the butter and eggs. Add the cake mix, scraping bottom of bowl as needed. Add the lemon curd, beating until mix turns fluffy.
• Spoon about half the cake mix into the prepared pan. Pipe the filling in a circle around the top of the batter. Try to keep the filling from touching the sides. Add the rest of the batter on top and smooth it out.
• Bake for 40 to 45 minutes, until the middle passes the toothpick test.
• Cool on a wire rack about 20 minutes, then invert the cake onto a wire rack to completely cool.

Make the glaze

• Whisk together the confectioners' sugar, 1 Tablespoon lemon juice, and 1 Tablespoon lemon curd to form a thick yet oozy glaze. If necessary, add more juice or water to thin, or more confectioners' sugar to thicken. Drizzle atop cake.
• Store under a cake dome or plastic wrap in fridge.

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• Preheat oven at 350-degrees. Grease a bundt pan and set aside.
• In a medium bowl, combine the flour, baking powder, baking soda, and salt together.
• In a large bowl, cream together the butter and sugar. Add the lemon juice, then mix in the eggs one at a time. Stir in half the flour mix. Add the sour cream, then follow up with the rest of the dry ingredients. Pour into prepared pan.
• Bake for 55 to 60 minutes, until it passes the toothpick test. Cool for twenty minutes in the pan, then invert onto a wire rack to completely cool.
• Store covered at room temperature.

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• Preheat oven at 350-degrees. Line pan with heavy foil to fully covers bottom and sides; apply butter or nonstick spray.
• In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cardamom, cinnamon, salt, ground ginger, cloves, and pepper.
• Into the middle of the dry ingredients, pour in the oil, buttermilk, vanilla, and eggs. Mix in the pineapple, shredded carrot, raisins, and candied ginger. Pour batter into prepared pan.
• Bake for 30 to 35 minutes, until a wooden toothpick inserted in the middle comes out clean. Let cool in pan for about 15 minutes, then use foil to lift it onto a rack. Continue to cool to room temperature, or place in fridge to completely chill.
• Once cake is cool, combine the confectioners' sugar and cream to form a glaze. Drizzle over cake. Sprinkle extra candied ginger over the top. Slice and enjoy!

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Make the crust:

• Cut parchment paper to fit inside springform pan. Apply nonstick spray; place parchment circle inside, then spray again to coat the entire inside of pan.
• Melt butter in microwave or on stovetop.
• In a large bowl, stir together flour, sugar, and salt. Pour in the butter. Use hands to knead ingredients together until they can form a ball. Flatten out handfuls and place in prepared pan, forming an even layer across the bottom and up about 2/3 of the height of the pan walls. Cover with plastic wrap and chill about 30 minutes.
• Preheat oven at 350-degrees.
• Take pan out of fridge. Use a fork to prick bottom and sides of crust all over. Bake for 10 minutes, then set aside to prepare filling.

Make the pudding:

• Place the egg whites in a bowl that can accommodate a hand mixer. Set aside.
• In a large bowl, beat together butter and sugar. Add egg yolks and beat until fluffy. Add lemon zest, juice, and lemon extract. Beat until smooth; add flour, and mix until just blended. Pour in milk and incorporate. Batter will look thin with bubbles at the edges of the bowl.
• Return to the egg white bowl. Use a hand mixer to beat until stiff peaks form.
• Fold whites until batter without losing too much volume. It's okay if there are still some lumps. Pour batter into crust.
• Bake for 35 to 40 minutes, until middle is set and passes toothpick test. Let cool completely.
• Unlock sides of springform pan. Store on base disc of pan, or move to another dish, if desired. Keep draped by foil in fridge for up to a week. Serve cold or slightly warmed.

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