Dessert Recipes

Southern lemon fruitcake with pecans, raisins, candied pineapple, and maraschino cherries. Light, golden, and lemon-forward, the alternative to traditional dark fruitcake.

Southern lemon pecan fruitcake with candied pineapple and cherries. A lighter, brighter alternative to dark rum fruitcake, loaded with nuts and citrus.

Silky no-bake cheesecake flavored with puréed apricots and set with gelatin in a chocolate crumb crust for an easy make-ahead dessert.

Authentic mincemeat from my Grandmother's recipe. Yields about 4 quarts/litres, enough to make about 4 mincemeat pies.

Deliciously moist and flavorful cake. The kind you just can hardly stop eating.

Chocolate amaretto bundt cake soaked with a buttery amaretto glaze. Tender chocolate crumb meets almond liqueur in a poke-cake style finish that keeps it moist for days.

Old-fashioned pound cake with a full pound of real butter, eight eggs, and no leavening. Baked low and slow for a dense, velvety crumb with deep buttery flavor.

Tender tube cake with walnuts and orange zest, soaked in amaretto-orange syrup while still hot. Moist, boozy, and bursting with citrus flavor.

Fudgy chocolate yogurt cake baked in heart-shaped pans for Valentine's Day. Plain yogurt keeps the cocoa-rich crumb moist and tender with a subtle tang, ready to frost and decorate however you like. A sweetheart of a dessert.

Carrot cake loaded with crushed pineapple, coconut, and walnuts. Soaked with hot buttermilk glaze straight out of the oven and finished with orange cream cheese frosting.

Chocolate angel food cake with cocoa folded into a cloud of whipped egg whites, baked tall and dusted with powdered sugar. The fat-free chocolate dessert with a featherlight crumb and dramatic height.

A moist and fluffy coffee cake! Light, not too sweet, and very tasty, great dessert that fits summer perfectly!

Flourless chocolate mousseline cake with rum, coffee, and whipped cream folded into a rich chocolate-egg batter. Baked in a water bath for a dense, silky texture.

Canadian prairie saskatoon berry pie (called serviceberry in the US) with a double crust and bright lemon juice cutting the deep purple sweetness. A heritage berry pie of the Western prairies.

German chocolate cake using yellow cake mix doctored with melted German sweet chocolate, pudding mix, and buttermilk. Three layers stacked with classic cooked coconut-pecan filling between. The bakery-quality version of a backyard birthday classic.

Scottish shortbread for Christmas with all-purpose and rice flour for sandy crispness. Butter-forward, only four ingredients, pressed into a jelly-roll pan for easy holiday bars.