This cake is full of flavor, buttery and moist, and it's rather easy to prepare. It bakes up with an appealing brown, slightly crisp crust and fills the kitchen with a heady, unforgettable fragrance.

As the summer rolls on, this year’s crop of California nuts: walnuts, pistachios, and almonds will soon hit the market and I expect they’ll be delicious. So if you have a stash of walnuts, it’s best ...

This dessert would be peachy with summer fruit. Heat oven to 200 degrees. Remove eggs, butter from refrigerator. Generously butter Bundt pan or 2 9-inch loaf pans. Place walnuts on jelly roll pan in ...

I love the taste of maple syrup and fall is the perfect time of year to enjoy this sweet flavor. Who knew tree sap could be so tasty? The following Maple Walnut Pound Cake recipe is one that I have ...

This easy bundt cake calls for maple syrup in the cake and in the glaze. It’s from “Bon Appetit Desserts” by Barbara Fairchild (Andrews McMeel, 2010). Makes 12 servings. To prepare oven, cake pan: ...

Make glaze with 2 cups of powdered sugar and 4 tablespoons of the reserved wine (You may need to add a little more wine). Put the cake on your serving platter; spoon the glaze on the cake. Taste of ...

1. Preheat oven to 350 degrees. Generously grease and flour a 12-cup Bundt pan (or two greased and floured 9- by 5-inch loaf pans). In a large bowl, beat sugar and butter until light and fluffy. Add ...

1. Preheat oven to 350 degrees. Generously grease and flour a 12-cup Bundt pan (or two greased and floured 9- by 5-inch loaf pans). In a large bowl, beat sugar and butter until light and fluffy. Add ...