Hi Terry! Thank you for your kind note. I’m so glad you enjoy the show! Is there a specific recipe you are looking for? Most of them are actually here on this site as well. You can find the recipes linked here (just start by clicking which season you’re looking for!). Cheers!

Hi Zoe! I love your recipes, and your show on Magnolia. Just wanted to say how disappointed I am that Magnolia won’t allow me to access those recipes as I live in Alberta, Canada, despite the fact that I’m a paid subscriber to the channel through my TV provider. Color me sad. Please stay warm – but most importantly safe in these trying times. We’re having unusually warm weather – our high today is in the mid-high 30s(F).

Hi Susan, a bundt pan is necessary for this recipe because the cake is quite dense and without it the cake would be too thin and wouldn’t bake evenly.

Either use Bake spray and put pan in freezer for 15-20 min then load it and bake. Or do the parchment paper routine, which works every time.

Hi Michelle,

This can be a tricky maneuver and is made easier with the help of another set of hands. First you’ll want to use a paring knife to cut around the edge of the pan, around the inner tube and along the bottom, to release the cake from the pan. I use two large, long spatulas to lift the cake off of the tube pan. If you have a helper this is much easier, then slip the cake onto the serving plate.

Thanks, Zoe

Hi Karen, the pears should be ripe, but not mushy. Happy baking!