2,632 cake cake recipes

Prune Buns are old-fashioned yeasted sweet buns filled with prune preserves - built on an overnight sponge starter and a butter-rich dough, finished with powdered sugar.

Yogurt Herb Bread: a soft yeasted loaf with plain yogurt for tang and a blend of dill, chives, oregano, thyme, and basil baked into the crumb. Makes two 8-inch loaves.

Pumpkin date nut bread for the bread machine combines pumpkin pie filling, whole wheat flour, warm spices, walnuts, and chopped dates. Hands-off yeast loaf on the fruit and nut cycle.

High-protein wheat soy sesame bread with ground sesame seeds, soy flour, and whole wheat. A nutty, fiber-rich yeast loaf that makes two hearty loaves from scratch.

Classic Southern yeast rolls with a tender, buttery crumb that pull apart into pillowy softness, perfect for soaking up gravy or slathering with honey butter at Sunday dinner.

Kookie Cookies: no-bake peanut butter corn chip bars with corn syrup and sugar. A salty-sweet, crunchy 4-ingredient treat that kids can help make in 15 minutes.

Crisp whole wheat oatmeal cookies spiced with ginger and allspice, made with bran and brown sugar. Egg-free and simple to roll and cut, these British-style biscuits are wholesome comfort in every bite.

Halwa Shebakia: traditional Moroccan fried flower-shaped cookies soaked in honey and coated in toasted sesame seeds. A Ramadan dessert served with harira soup.

No-bake chocolate cookies with melted chocolate chips, crushed graham crackers, coconut, and chopped nuts. Three steps, 15 minutes, zero oven time needed.

Perach Kisan is similar to Prusah Kisan but differs in fruit and the arrangement

Whole wheat flour, oats, flax seed meal and millet are mixed with mashed ripe banans and applesauce, in the end, stir in some chocolate chips and raisins. These delicious muffins are full of nutrients, perfect for breakfast to start a day.

Rich and delicious pecan chocolate chip oatmeal cookies with cinnamon and cloves to add more depth.

Three delicious autumn quick breads are made with same bread base but different fillings. They are all super moist and tasty, and they don't last long in our house.

Polenta-millet bread with cornmeal, millet, bread flour, and whole wheat in a honey-sweetened yeast dough. A rustic, multigrain artisan loaf mixed in a bread machine and baked on a stone.

Chocolate-tipped butter cookies shaped into sticks, fork-pressed, and dipped in melted chocolate chips then rolled in chopped pecans or almonds. Elegant and melt-in-your-mouth tender.

Hearty pumpernickel with shredded wheat bran cereal, rye flour, and caraway. Extra fiber and texture make this darker, chewier version perfect for wholesome sandwiches and toast.