956 glaceed recipes

Apple crunch coffee cake built on biscuit mix: layered batter, sliced apples and cinnamon streusel, finished with a vanilla glaze drizzle. From box to oven in 10 minutes flat.

Bacardi rum cake bakes a yellow cake mix with vanilla pudding, dark rum, and chopped pecans, then soaks in a butter-rum glaze for a moist, boozy Bundt. Classic 1970s holiday cake.

Light lemon bundt cake with fresh lemon zest and juice gets soaked in citrus glaze while warm, then served with fresh berries for summer picnics or potlucks.

Easy bundt cake made with cake mix, apricot nectar, and fluffy egg whites, soaked with a warm buttermilk glaze for tender sweetness.

A moist Bundt cake blending vanilla mix with pistachio pudding and whiskey, studded with cherries, walnuts, and chocolate chips. Topped with a simple vanilla glaze.

Maple pecan crescent twists made with store-bought crescent roll dough, a cinnamon-nutmeg pecan sugar filling, and a maple powdered sugar glaze. A quick breakfast pastry in 30 minutes.

A big-batch yeasted bread enriched with sour cream, butter, and molasses, studded with golden raisins and walnuts. Makes 4 loaves that freeze beautifully.

Double-cocoa chocolate cookies studded with mint chips, then drizzled with a glossy homemade chocolate glaze. Fudgy, minty, and intensely chocolatey with crispy edges that shatter on the first bite.

Swedish Christmas ham (julskinka) slow-roasted and glazed with egg yolk, mustard, and sugar under golden bread crumbs. A Scandinavian holiday tradition served cold in thin slices.

Chocolate-marshmallow cake assembly with four layers of cake, fluffy marshmallow frosting cooked on the stove, and a poured chocolate glaze with toasted almonds. A retro showpiece cake.

Buttery orange poppy seed loaf cake with a citrus glaze. No leavener needed as five eggs provide all the lift. Best after ripening 1-2 days for deeper orange flavor.

Lemon-pecan torte made with ground pecans and matzoh meal instead of flour, topped with a lemon curd glaze. A naturally flourless cake perfect for Passover.

Orangenplätzchen: German orange chocolate cookies with bright citrus zest, finely chopped chocolate folded into the dough, and a tart orange-lemon glaze brushed on warm. A traditional Weihnachtsplätzchen for Christmas tins.

German-style honey spice bars with cinnamon, allspice, cloves, ground almonds, and lemon zest, finished with a rum-almond glaze. These keep for weeks in a sealed container, making them ideal holiday baking.

Mako shark steak au poivre borrows the classic French steak au poivre treatment for meaty shark, seared in cracked pepper and napped with a Cognac-cream pan sauce. A 1980s steakhouse twist on a bistro classic.

Orange pistachio Bundt cake made with yellow cake mix, pistachio pudding, and orange juice, marbled with chocolate syrup and topped with a cocoa glaze. A stunning retro dessert.