Deep in the Lincolnshire countryside Dom in his Belleau Kitchen has making use of the abundance of apples and pears falling from the trees in the garden. His Apple, pear and cinnamon cake has just enough spice in it to keep you warm while the days grow colder.
We can't deny it now but Christmas is on its way. For twist on the traditional Christmas cake Choclette at Tin and Thyme has made a Fig, Almond and Whisky Bundt Cake. With muscovado sugar, figs and almonds from exotic climes the flavours are brought together with some Scottish whisky.
Making use of some British pears as well was Linzi at Lancashire Food. Her choice of conference pears were used in her Pear, ginger and cardamom loaf. In the cake as well is flaked almonds to give flavour and texture in contrast to the moist pear chunks.
You can't get more British than a cup of tea and Janice from Farmersgirl Kitchen has incorporated a great big pot of it in her Chocolate, prune and walnut cake with tea glaze. The prunes are plumped up overnight by soaking them in tea before adding them into the mix.
I kicked off the month with a traditional Yorkshire Parkin. It's usually made in Yorkshire in early November when the oat harvest was brought in. With its mix of ginger and spices it's the perfect cake for cold autumn nights and has become synonymous with Guy Fawkes Night.
So as I lower the flag for the close of this month's Love Cake I'll leave you for a couple of days before we head into the final month of the year.