This mountain of rummy persimmon cake drizzled with rummy orange icing was inspired by James Beard’s persimmon bread. Meanwhile, butter a 12-cup bundt pan with 2 tablespoons of the melted butter, then ...

1. Soak raisins in rum, preferably overnight, until they are nice and plump. Preheat the oven to 325 degrees. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour ...

In 1950, home cook Ann Corn and Courier-Journal Home Consultant Cissy Gregg agreed that "more people ruin fruit cakes and nut cakes by over baking than by not baking them enough. ... We used plenty of ...

Valerie Serao of Stony Point, N.Y., was looking for the recipe for a carrot cake that she thinks might have been published in The New York Times in the late 1970s. Through many moves over the years, ...

We may receive a commission on purchases made from links. Rum cake is a fun and unique Caribbean treat Caribbean treat that's often made during the holidays and is also popular in parts of America.

If you haven't had this Chocolate Rum Cake recipe, you're in for a serious treat! This rich and delicious dessert is perfect for any occasion. The key to this dessert is the rum, and we chose one from ...

Chef John Folse's modern update on the old-fashioned Creole spice cake has haunted Judy Walker ever since she ate it at an event at the Rural Life Museum in Baton Rouge. Because it was packaged for a ...

Soak fruits in rum, brandy, and wine for at least 1 week (many soak for months). Before using, blend half to a paste and keep half chunky. Preheat oven to 275°F (135°C). Line pans with parchment paper ...