7,964 cake flour recipes

Prince of Wales Cake is a classic Canadian two-layer cake with a spiced dark layer made with molasses, raisins, and sour milk paired with a light white cake. Finish with caramel or almond icing.

Grandma's mincemeat cookies are a Christmas tradition: spiced dried-fruit filling folded into a tender shortening dough, dropped by the spoonful and baked golden in about 12 minutes.

Whole wheat funnel cakes sweetened with honey and fried into crispy spiral sculptures. A nuttier, heartier twist on the classic fair treat.

Tender barley flour muffins sweetened with honey and enriched with buttermilk and cream. A wholesome, nutty twist on the classic muffin with just 8 ingredients.

Vintage 5-ingredient mayonnaise cookies with no eggs, milk, or butter. Real mayo does all the heavy work for soft, tender sugar cookies with a classic fork-pressed top.

Griddle cakes made with Cream of Rice cereal for a lightly crisp, tender texture. Quick to mix, 10 minutes to rest, and golden brown on a hot griddle.

Papaya bread with mashed ripe papaya, walnuts, raisins, and warm spices like cinnamon, allspice, and ginger. A tropical quick bread that bakes into a moist, fragrant loaf or muffins.

Old-fashioned sour milk jumbles cut with a doughnut cutter and sprinkled with sugar straight from the oven. Buttermilk and nutmeg give these ring-shaped cookies a tender crumb and warm spice.

Mom's banana loaf bakes ripe bananas, butter, and eggs into a tender, simple quick bread. Eight-ingredient family recipe, makes one large loaf or three small.

Classic buttermilk spice cake with cinnamon, cloves, and a pinch of black pepper. A vintage McCall's recipe with brown and white sugar for deep, warm flavor.

Almond Cookies: tender Italian-style cookies built on real almond paste, butter, and almond extract. Pressed flat with a sugared glass for crackled, sparkling tops. Makes 5 dozen.

Pictou County oatcakes from Nova Scotia, the classic Maritime Canadian shortbread-style oat cookie. Crisp, crumbly, brown sugar sweet, ready in 20 minutes.

Homemade Tibetan momo wrappers from scratch with just flour, water, salt, and a pinch of baking powder. Roll thin, pleat, and steam for authentic momos with a tender, slightly chewy bite.

Low-calorie Irish-style brown scones bake whole wheat flour, oats, and buttermilk into a no-fat round, sliced into wedges. Soft, tender, and ready in under 30 minutes.

Hearty buttermilk rye bread for the bread machine with caraway seeds, brown sugar, and vital wheat gluten. Dump it all in, press start, and enjoy a fresh-baked loaf.

Multigrain Buttermilk Bread for Bread Machine recipe