Intensely rich chocolate espresso cake baked in a water bath, spiked with Grand Marnier and orange zest. Dense flourless dessert.
Warm cinnamon and nutmeg spice this tender carrot cake studded with toasted pecans. Orange cream cheese frosting crowns the bundt for a citrusy finish.
No-egg fruit cake loaded with candied cherries, pineapple, dates, toasted coconut, and nuts, bound with sweetened condensed milk and glazed with orange juice and honey.
Rich egg yolk bread with dried cranberries, pecans, and orange zest baked in a tube pan. The best way to use leftover yolks from meringue or angel food cake.
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.
White chocolate mousse cake layered between sheets of genoise with candied citrus peel, pine nuts and shaved white chocolate curls. An elegant layered dessert with bright grapefruit, orange and lemon zest running through every bite.
Rich chocolate pumpkin mini bundt cakes with warm pumpkin pie spice, topped with an orange-tinted brown sugar frosting and cookie stems. Adorable fall treats that taste as good as they look.
American coffee cake from a Miami County, Ohio Grange recipe: tender egg-white-leavened cake topped with cinnamon-sugar streusel. Two square cakes for a Sunday breakfast crowd.
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