348 vegetable cake recipes

Spiced fig drop cookies with stewed figs, raisins, walnuts, allspice, and cinnamon. An old-fashioned fruit-filled cookie that stores beautifully in a tin for weeks.

Gingerbread house dough that bakes rock-solid for sturdy construction. Built with shortening, dark molasses, and a generous hit of cinnamon and ginger. Cuts cleanly, holds shapes, makes 5 walls.

Virginia corn pones made with cornmeal, buttermilk, and shortening, shaped into oblong patties and baked golden at high heat. A classic Southern cornbread with no flour and no eggs.

Mincemeat oatmeal cookies: chewy spiced drop cookies that pack the entire flavor of a Christmas mince pie into a hand-held bite. Brown sugar, molasses, oats, and a generous spoonful of mincemeat per cookie.

Beaten biscuits, a historic Southern recipe made by beating dough with a rolling pin until it snaps. Crisp, tender, and shelf-stable for weeks. Makes about 100 small biscuits.

Fresh peach muffins made with pureed ripe peaches, whole wheat flour, cinnamon, and optional pecans. Over two cups of real peach flavor in every batch.

Gingerbread duff loaf made with molasses, ginger, and cinnamon. An old-fashioned baked gingerbread with a dense, spiced crumb and deep caramel sweetness.

From-scratch chocolate cake with melted unsweetened chocolate and buttermilk, topped with a boiled fudge frosting beaten over ice. Deep, dark, and intensely chocolatey.

Peanut butter banana bread made with crunchy peanut butter and mashed ripe bananas. Dense, nutty, and a great way to use overripe bananas.

Spiced pumpkin bread baked and sealed in mason jars for long-term storage. Cinnamon, cloves, and nuts in a moist, dense loaf that keeps up to a year.

Ginger cheese muffins with molasses and grated cheese folded into a spiced batter for a savory-sweet quick bread that bakes in just 15 minutes.

Moist banana cake made with ripe mashed bananas, buttermilk, and chopped walnuts, finished with buttercream frosting. The best use for those overripe bananas on your counter.

Scottish oat cakes combine rolled oats, bran flakes, and flour with shortening for crisp, hearty rolled biscuits ready in 30 minutes. A traditional teatime cake from the Highlands.

Giant honey oat cookies made with egg whites instead of whole eggs for a lighter, chewy texture. Scooped by the quarter cup for bakery-sized treats with crisp edges and soft centers.

No-egg chocolate cake made with cocoa powder, sour milk, and boiling water for a rich, moist crumb. One-bowl mixing, no eggs needed, baked in a tube pan.

Soft banana spice cookies with cinnamon, cloves, walnuts, and raisins. Made with mashed bananas and packed brown sugar for a chewy, cake-like drop cookie. A great way to use overripe bananas.