Persimmons were never my favorite growing up (I would much rather go for a sweet, juicy clementine), but they were a mainstay in our house during the colder months. I remember nabbing only the end ...

Preheat the oven to 350°F and grease, flour and line an 8x4 inch loaf pan. In a bowl, combine the flour, baking powder and salt. Set aside. In another large bowl, cream together the softened butter, ...

Butter a 20-23cm cake tin and prepare the apricots. Step 2. Put 125g caster sugar and 75ml water into a small saucepan. Heat ...

Want a dessert to finish a romantic dinner or picnic for two that’s not too sweet, not too heavy? This almond cake, topped with aphrodisiac honey-drenched strawberries is light but satisfying, sweet ...

"This food processor cake is moist and tender. Before serving, the cake is brushed with whiskey-laced syrup, then covered with jam-flavored fruit, and served with sour cream or creme fraîche. To make ...

Late spring is an exciting time at the farmers’ market. After nothing but hearty greens and root vegetables for months, the first berries of the year finally make their debut. If you went overboard ...

Growing up, I was Abraham Lincoln's biggest fan. My fascination probably stemmed from thinking his iconic top hat was ...

For centuries, Sephardic women soaked almonds and ground them in order to make almond cakes. But if I were to suggest a recipe that required grinding almonds by hand, I’m pretty sure 99% of our ...

This cake derives its magic from a tube of store-bought almond paste, which adds sweetness and almond flavor to boost that of the cherries. Its dense texture is balanced by the cherries and their ...