1,785 gold cake recipes

Rugalach rolls cream cheese dough around apricot preserves, cinnamon-sugar, ground pecans, and currants into bite-sized crescent cookies. The Jewish-American holiday cookie passed down through generations of bakers.

Old-fashioned raspberry pie with a double crust, thickened with instant tapioca and brightened by almond extract and lemon juice. A bakery-style summer pie that slices clean.

Flourless chewy oatmeal cookies made with just 7 ingredients: oats, butter, two sugars, an egg, vanilla, and salt. Naturally gluten-free with crispy edges and a soft, chewy center.

Authentic Tuscan almond biscotti twice-baked until crisp and golden. A traditional Italian cookie with toasted almonds, almond extract, and an egg wash finish.

Dried cherry oatmeal cookies with brown sugar, cinnamon, and nutmeg. Chewy, buttery oat cookies studded with tart dried cherries instead of the usual raisins.

Fish Market apple pie layers tender McIntosh apples in a creamy sour cream custard, all baked in a cinnamon-spiced crust under a buttery cinnamon-walnut streusel. A custardy twist on classic apple pie.

Paul Prudhomme's black muffins: dark, deeply molasses-rich whole wheat muffins studded with toasted pecans. A Cajun bakery treat with a crumb that's almost gingerbread.

Pennsylvania Peaches'N Cream-Cheese Crustle recipe

Cherry fruit chews are a vintage Bisquick bar studded with maraschino cherries, dates, and walnuts. Seven ingredients, one bowl, baked in a 9x13 pan. Yields four dozen retro holiday bites.

Chewy date and nut bar cookies with a crisp edge, baked thin on a sheet pan and dusted with powdered sugar. Simple, old-fashioned, and only 6 ingredients.

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.

Old-fashioned icebox cookies with brown sugar, butter, and chopped nuts. Shape the dough into logs, chill, slice, and bake for crisp, nutty cookies with caramel-rich flavor.

Frosty date balls with chopped dates and walnuts in a buttery shortbread dough, baked low and slow, then rolled in powdered sugar while warm. A classic holiday cookie.

Buttery shortbread-style biscotti loaded with whole macadamia nuts, flavored with vanilla and almond extract. Twice-baked to a golden, crisp snap.

Mexican Kings Cake (Rosca de Reyes), a yeast-risen Epiphany bread scented with orange flower water, studded with raisins and pecans, and hiding a lucky bean inside. Soft, sweet, and crowned with confectioners' icing.

Wild blackberry pie with a homemade boiling water pastry crust, cinnamon-sugar filling, and lemon juice. A double-crust fruit pie with a tender, flaky dough from scratch.