8,317 gold cake recipes

Frozen pumpkin mousse ice cream pie layered over vanilla ice cream in a buttery gingersnap crust, finished with caramel-pumpkin topping. A make-ahead Thanksgiving dessert.

Persimmon cream pie with a custard of egg yolks, cream, and ripe persimmon pulp, crowned with a sticky pecan praline crumble. The fruit must be jelly-soft for the right honeyed flavor.

Lemon raisin cookies made with cake flour, fresh lemon juice, and lemon zest for a bright citrus flavor and tender crumb. Rolled thin and cut, ready in 40 minutes, makes 2 dozen.

Buttery macadamia nut biscotti with half the nuts ground into the dough and half left whole. Twice-baked for a crisp, crunchy cookie with rich tropical flavor.

Chocolate meringue pie with a silky cooked custard filling and a billowy sweetened meringue topping baked golden. The diner-counter classic done from scratch with unsweetened chocolate for that unmistakable old-fashioned cocoa flavor.

Choux pastry puffs studded with chocolate chips and dusted with powdered sugar create elegant French-inspired cookies that look harder to make than they are.

Chocolate truffle pie with a chocolate wafer crust and a no-bake filling of unsweetened chocolate, sweetened condensed milk, gelatin, and whipped topping. Dense, silky, and make-ahead friendly.

Classic Italian aniseed cookies (anisbroetli or anise drops) made with whipped eggs, powdered sugar, and ground anise, dried overnight before baking for the signature crisp shell and soft middle.

Gingerbread Scones with Lemon Breakfast Cream recipe

Southern cornbread muffins packed with crispy pork cracklings, baked in sizzling-hot greased pans for golden, crunchy edges. Two dozen muffins from one simple batter.

Maple chiffon pie sets a light, mousse-like maple custard into a baked pie shell using gelatin, beaten egg whites, and whipped cream. The flavor is pure Vermont sugar shack in cloud form.

Peace Pie layers mincemeat and spiced pumpkin custard in a single pie shell for a holiday mashup that combines two Thanksgiving favorites in every slice.

Frozen rum cream pie with an Oreo crust, gelatin-set filling whipped airy with cream, and shaved chocolate on top. Makes two 9-inch pies for parties or freezer storage. Pure boozy nostalgia.

Forget rock-hard biscotti that threaten your teeth. This butter-rich Italian cookie bakes up tender enough to eat without dunking, studded with raisins and nuts in every bite.

Lily cookies: cream cheese pastry rounds folded around a jelly center and dusted with powdered sugar. Old-school holiday cookies shaped like opening lilies.

Flaky biscuit dough rolled with sour cherries, sliced into pinwheels, and baked golden. Served warm with a homemade cherry sauce and ice cream or sherbet.