I’ve been scouring my Grandmother’s recipes and there seems to be a popular theme of boozy bundt cake recipes. Of course, I ...

This Italian Ricotta Lemon Cake is an excellent Italian dessert to prepare for your friends and family. You do not need a special occasion or holiday, either.

This cake can be made ahead to the end of step 7. It will keep in the fridge for 2 days. Serve as directed in the recipe. The cake can also be frozen for up to 3 months. Spread the reserved layer ...

Allow the cake to cool in the tin. Invert, remove from the tin. Invert again and cool on a wire rack. Preheat the oven to 180°C. Soak the raisins in the rum for 30 minutes. Drain and save the rum.

This dessert is a heavenly combination in which juicy plums are served in a light cake batter. I like to serve it with some extra rum-soaked raisins and a creamy vanilla ice cream, although it is ...

Loaf cakes tend to keep well, if wrapped in paper and stored in an airtight tin. Some even taste better after a few days, like a ginger cake. Loaf cakes also freeze brilliantly, just wrap them ...

This moist, apple-and-raisin-studded loaf is scented with rum and glazed twice. Try Fuji, Honeycrisp or Golden Delicious apples for this recipe ... simply brush the cake with warm apricot jam ...

Giuseppe Dell’Anno proved just how much Italian baking has ... from which it originates. The recipe is naturally gluten-free: in fact, the story goes that this cake is the result of a mistake ...

For the 10th anniversary of NYT Cooking, we’ve collected recipes that racked up five-star ratings, topped our charts and went ...

Beat egg yolks and sugar together until pale and well incorporated. Slowly add oil, then yogurt and vanilla extract. Sift in flour with baking soda and salt. Whip egg whites to soft peak and fold ...

The recipe for Judith’s rich chocolate rum cake arrived to me overseas, kindly handwritten out by my father, by post. Judith lived on the farm next door to us and, like my mum, was a splendid cook.