1,864 gold cake recipes

Individual wholemeal shortcrust tarts bursting with black and red currants sweetened with honey. A proper British bake that's tart, fruity, and rustic, with optional whipped cream and glacé cherry garnish.

Creamy warm peach pie, perfect during summer peach season.

These scrumptious snacks are perfect for the kids lunches. Just make sure to pack extra for their friends!

Classic oatmeal cookies made lighter with sunflower oil and a touch of whole wheat flour. Cinnamon-spiced with chewy texture at just 62 calories per cookie.

Holiday chocolate butter cookies with cocoa, almond extract, and just 6 ingredients. Perfect for cookie presses, rolling into balls, or decorating with melted chocolate and sprinkles.

Maple pecan crisps with brown sugar, vanilla, and maple extract baked thin until golden and snappy. An egg white wash and minced pecans give each cookie a glossy, nutty crunch.

Caramel apple cookies are buttery shortbread balls on toothpick sticks, dipped in melted caramel with apple juice concentrate, and pressed into chopped walnuts. Miniature caramel apple treats.

Homemade poppyseed filling for hamantaschen made from a full pound of ground poppy seeds, honey, sugar, and egg. Traditional Jewish Purim pastry filling from scratch.

Cinnamon-spiced almond meringue cookies made with just 5 ingredients. Light, crisp, and naturally gluten-free with ground almonds folded into stiff egg whites.

Maple walnut cookies made from boiled maple syrup, whipped egg whites, sherry, and chopped walnuts. Piped from a pastry tube and baked into crisp, meringue-style cookies.

Amigdala praline is a Greek almond brittle made with blanched almonds caramelized in butter and sugar with a drop of lemon juice. Crush it over tarts and ice cream for a crunchy topping.

Crisp rolled poppy seed cookies made with oil instead of butter, loaded with a third cup of soaked poppy seeds and a sugar-sparkle top. Simple dough, big crunch.

Rolled poppy seed cookies with fresh orange juice and zest in an oil-based dough. Thin, crisp, and nutty with a bright citrus flavor in every bite.

Mary Jane's brownies melt butter, sugar, and water on the stove, then stir in a full bag of chocolate chips for an intensely fudgy brownie with nuts. So gooey they're best stored in the fridge.

Orange biscotti with fresh orange zest, rum, and olive oil, rolled thin, cut into scalloped strips, and baked twice with a butter-sugar glaze. Crispy Italian cookies for dipping in coffee or dessert wine.

Caramel shortbread squares with a buttery crumble base and thick, chewy toffee layer made with condensed milk and corn syrup. Chills overnight and inverts for clean slicing.