343 sugar coke recipes

Friendship cake starter made with pineapple, cherries, and peaches layered with sugar and brandy over six weeks. A fermented fruit base for holiday fruitcakes.

Apple nut cake built on applesauce and olive oil with overlapping apple slices and a toasted cinnamon-sugar nut topping. A dairy-free, butter-free autumn cake that bakes into something moist, rustic and crowd-ready.

Fat-free chocolate cake made with cocoa powder, egg whites, and corn syrup instead of butter, oil, or whole eggs. Topped with a cocoa-powdered sugar glaze. Rich chocolate flavor, zero fat.

Plum streusel coffee cake layered with fresh plum halves, brown sugar cinnamon crumble, and chopped walnuts. Two layers of fruit and streusel sandwiched in a tender batter.

Spirited fruit macerated in orange liqueur, lemon juice, and sugar. A boozy fruit topping for cheesecake, pound cake, ice cream, or sherbet.

Old-fashioned Nantucket molasses cookies with brown sugar, butter, and a soft, cake-like texture. Six pantry ingredients and no eggs, just like the New England whaling-era originals.

Traditional German Lebkuchen honey cakes spiced with cinnamon, cloves, allspice, and nutmeg, studded with candied citron and brushed with a clear sugar glaze.

Thai sweet rice cakes (khanom tom) stuffed with yellow mung beans, coated in coconut and sesame sugar. Chewy, sweet-savory dumplings with a unique double-coating finish.

Eccles cakes pack currants, mixed peel and warming spice inside flaky rough puff pastry, glazed with milk and crunchy caster sugar. Classic Lancashire teatime pastry from northwest England.

A self-saucing brownie pudding cake that creates its own hot chocolate sauce as it bakes. Cocoa batter topped with brown sugar and hot water transforms into cake on top, gooey pudding underneath. Serve warm with ice cream.

Hot fudge pudding cake that makes its own chocolate sauce as it bakes. Bisquick, cocoa, sugar, and hot water create a cakey top over a pool of gooey fudge. No eggs, no butter needed.

Home-candied angelica turns young spring stalks into emerald-green confectionery jewels using just sugar and patience. A traditional British technique for decorating cakes, trifles and Christmas puddings.

Simple walnut raisin cake with brown sugar and warm spices, simmered then baked low and slow for moist tender squares ready in an hour.

Cooked coconut pecan icing made with evaporated milk, sugar, and margarine. A thick, buttery frosting with toasted coconut and pecans, poured over hot cake.

Lemon glaze made with egg white, powdered sugar, fresh lemon zest, and lemon juice. A smooth, glossy icing for cookies, cakes, and German-style baked goods.

Easy drop shortcakes from biscuit baking mix, sugar, margarine, and milk. Just stir, scoop, and bake into tender golden cakes, then split and pile high with sweetened strawberries and whipped cream.