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 ...

Dolly Getz of Lancaster County admits she doesn't always follow a recipe when baking. That philosophy may have helped the Lititz woman win the blue ribbon Jan. 6 in the chocolate cake competition at ...

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 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 ...

Simple, rich almond cake makes a sophisticated and delicately sweet dessert, but traditional European versions tend to be heavy and dense. For a slightly cakier version with plenty of nutty flavor, we ...

Whipping up your own almond paste adds just a few minutes, but smartly innovates on a classic recipe. By Melissa Clark A testament to a well-loved recipe is that, when you pull the cookbook it’s in ...

This light, moist cake is just the right ending to an extravagant Passover dinner. Versions of this Italian almond cake are popular around the Mediterranean, but this recipe from Susan Shapiro Jaslove ...

This light, delicious gluten-free cake is gently scented with lemon zest. Preheat oven to 350°F. Place a round of parchment paper on bottom of a 9-inch springform pan, and grease it and sides of pan ...