3,715 sugar recipes

Butter cream banded fudge cake with a hidden cream cheese ribbon swirled through dark chocolate batter, topped with chocolate fudge frosting. A three-layer 13x9 sheet cake with a surprise inside.

Mississippi mud bars layer fudgy pecan-studded brownies under a glossy chocolate frosting and another shower of toasted pecans. Cut into small bars, they yield over four dozen from one 9x13 pan. Southern bake-sale royalty.

Cranberry upside-down cake with fresh cranberries in a brown sugar butter base, topped with a light egg white-folded butter cake. A stunning holiday dessert flipped to reveal jewel-red fruit.

Layered apple cake with a buttery crust, tangy cream cheese filling, sliced apples, and silky custard topping crowned with pecans. A showstopper baked in a springform pan.

Three-layer old-fashioned chocolate cake with cocoa frosting and chocolate chips baked into every layer. No eggs, no butter in the cake, just deep cocoa flavor and a tender crumb.

Chocolate red beet cake: deep cocoa cake with mashed beets baked into a moist, tender crumb you'd never guess was hiding a vegetable. An old-school secret-ingredient cake.

Praline apple bread: a moist sour cream quick bread studded with Granny Smith apples and toasted pecans, finished with a buttery brown sugar praline glaze poured over the top. A standout fall bake.

Maple date cookies with brown sugar, chopped dates, and nuts baked into soft, chewy rounds. Maple extract gives these drop cookies a warm, caramel-like sweetness you won't find in ordinary cookie recipes.

Old-fashioned grape conserve simmered with sugar, lemon, and chopped nuts until thick and spreadable. A classic fruit preserve that goes beyond basic jam with added texture and citrus brightness.

Orange slice fruitcake with candied orange, pecans, dates, and coconut in a buttermilk batter. Baked low and slow, then soaked with a citrus butter glaze.

Old-fashioned candied figs, apricots, or tomatoes preserved in sugar syrup over several days, then sun-dried and sugar-dredged. A slow, sweet, heritage preserving project.

Three-ingredient cranberry sauce made the Native American way with maple sugar and birch sap instead of refined sugar and water. A simple, earthy Algonquin-inspired recipe that simmers in one pot.

Fresh orange-cranberry relish blended raw with whole oranges, brown sugar, and walnuts. A no-cook Thanksgiving side that's ready in 15 minutes.

Old-fashioned peach ice made with fresh peaches, sugar syrup, and beaten egg whites for a light, airy texture. A vintage frozen dessert from the days before electric ice cream makers.

This syrup is delicious with fruits, in a marinade for chicken or pork, or as the basis of a cooling drink.

Favourite walnut cake: a flourless, ground-walnut sponge held together with whipped eggs and a whisper of breadcrumbs. Tall, tender, and naturally gluten-free.