The holiday baking season is officially here. Sugar cookies, coconut cake, yule logs, bonbons fruitcakes, snickerdoodles: You name it and we’re baking it. In this week’s food section, we’ll have a ...

Pound cakes got their name because they were once made with a pound each of flour, butter, sugar and eggs. (Really, they should have been called four-pound cakes!) But even as recipes have adapted and ...

This moist cake, topped by a generous layer of cardamom-spiced, pecan-dotted crumbs, is a fabulous gift. F&W's Kate Heddings brought one to a holiday dinner party for her hosts to serve to overnight ...

Striking and aromatic, this citrusy upside-down cake pairs navel oranges with warm cardamom in both the topping and batter. Pastry chef David Lebovitz has published nine books on dessert and his life ...

Instructions: Preheat oven to 350 degrees. In a large bowl, whisk together the eggs, 2/3 cup sugar, pinch of salt and orange zest until foamy and smoothly blended. Whisk in the flour, baking powder ...

The nutty and mildly floral flavors of East African mkate mimina, a bouncy yeasted rice cake, inspired this version of a classic American-style yellow cake. Here the sweet, buttery batter gets a kiss ...

I’ve been a big fan of olive oil cakes for many years. I love the color and the texture, as well as the subtle flavor. This version kicks it up a notch by turning the classic into an upside-down fruit ...

2 sticks (1 cup) unsalted butter, room temperature, plus more for pan Instructions: Make the cake: Preheat oven to 350 degrees with rack in center. Using a pastry brush, generously butter a 12-cup ...

Geographically speaking, the South Pasadena kitchen where Craig Strong is cooking this December afternoon is only a few miles from the elaborately outfitted kitchen and Michelin-starred ...

When carrot cake meets carrot halwa, the milky, long-cooking, spoonably-soft confection common in South Asia, you get the eighth recipe in the Basically Guide to Better Baking. Raisins, cinnamon, and ...

Perfectly ripe, the pear is a paradox: verging on crisp, yet soft as velvet. With every juicy bite, its delicate flavor invites comparisons to nectar and flowers and meadows, but there’s no need ...