1,714 cake flour recipes

A moist, rich banana nut bread recipe from a classic steak pub. Sour cream and brown sugar make this loaf extra tender, while walnuts add crunch in every slice.

Homemade oatmeal cookie mix with whole wheat flour, rolled oats, and brown sugar. Shelf-stable pantry mix that stores up to 12 weeks for fresh cookies anytime.

Carrot pineapple muffins made with whole wheat flour, grated carrots, crushed pineapple, brown sugar, cinnamon, and nutmeg. Moist, lightly sweet, and lower in fat than typical muffins.

Whole wheat apple date muffins with bran, cinnamon, and grated fresh apple. Naturally sweet from dates and brown sugar with a hearty, tender crumb.

Steamed cranberry pudding with molasses and a warm vanilla butter sauce. A dense, tart-sweet holiday dessert with jewel-red cranberry halves throughout, steamed for 90 minutes in a mold.

Mrs. Fields $250 cookie recipe with ground oatmeal, double chocolate (chips and grated bar), two cups of butter, and chopped nuts. Makes 8 dozen legendary cookies.

Kentucky bourbon cake with raisins soaked in whiskey, toasted pecans, and a bourbon brush after baking. A make-ahead Southern Bundt that gets better as it ages, wrapped in a bourbon-soaked cheesecloth.

A gluten-free steamed bread made with amaranth flour, brown rice flour, oats, dried apricots, and ground almonds, sweetened with molasses. Dense, moist, and naturally wheat-free.

Cranberry pumpkin bread with chopped pecans, pumpkin pie spice, and a tangy orange-allspice glaze drizzled on top. A moist, festive quick bread perfect for fall baking and holiday gifting.

Chewy oatmeal raisin cookies spiced with cinnamon and nutmeg, sweetened with sugar substitute instead of sugar. A built-in lower-fat option swaps half the margarine for applesauce or banana. Diabetic-friendly baking made easy.

Mo Cookies are a big-batch chocolate chip and nut cookie that yields 60 generous, chewy rounds from a pound of butter and 6 cups of flour. Bake-sale and bake-along ready.

Eisenhower's chocolate layer cake with cocoa dissolved in boiling water, sour milk, and a fluffy seven-minute frosting. A classic mid-century American recipe with presidential history.

Traditional Irish brown bread with whole wheat flour, buttermilk, and baking soda. No yeast needed, just knead, shape into rounds, score with an X, and bake until crusty.

Zucchini carrot bread with grated vegetables, cinnamon, and chopped nuts baked into two moist loaves. The double-veggie combo adds moisture and natural sweetness. A garden-season staple.

Rustic whole wheat quickbread with tangy buttermilk and a golden crust bakes in under an hour. No yeast, no kneading, just mix and bake.

A basic muffin mix, great plain or dress it up with fruit or gasp... chocolate chips.