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, ...

The rum-soaked raisins add terrific flavor with a little punch, and the orange zest in the accompanying cream-cheese frosting was a nice touch. This cake would be perfect for really just about any ...

Rum cake for breakfast? Don’t worry, the rum flavor is subtle and simply imparts a sweet spiciness to the tender pound cake. But for a non-alcoholic version, it’s okay to substitute the rum for an ...

Depression Cake was a popular treat during, of course, the Depression era here in the U.S. It didn’t include eggs, butter and milk because these were rationed and expensive during this time. On the ...

Soak raisins overnight in rum, in a non-reacting small bowl. Heat oven to 180 degrees. Heat around 60 mls of water in a pan to reach 40 - 45 degrees and pour in a large glass or stainless steel bowl.

Barbara Bernard's cake fills the bill and most certainly deserves being called incredible. Delicious, this cake can be baked up to 5 days before serving, then, stored covered at room temperature.

Once you’ve settled in, enjoy this light version of the Caribbean-style fruitcake with a proper pot of English tea. Recipe adapted from the Naparima Girls’ High School Diamond Jubilee Cookbook, San ...

Heat the oven to 160C/140C fan/gas 4. Butter a loose-bottom cake tin about 20cm x 8 cm (8in x 3 ¼ in). Line the base and sides with baking paper, and also cut out a circle for the top of the cake. In ...