This mountain of rummy persimmon cake drizzled with rummy orange icing was inspired by James Beard’s persimmon bread. Meanwhile, butter a 12-cup bundt pan with 2 tablespoons of the melted butter, then ...

1. Soak raisins in rum, preferably overnight, until they are nice and plump. Preheat the oven to 325 degrees. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour ...

Spice cake offers an array of flavors and aromas, but there's always room for improvement. Add a splash of this liquor in the ...

Chef John Folse's modern update on the old-fashioned Creole spice cake has haunted Judy Walker ever since she ate it at an event at the Rural Life Museum in Baton Rouge. Because it was packaged for a ...

We may receive a commission on purchases made from links. Rum cake is a fun and unique Caribbean treat Caribbean treat that's often made during the holidays and is also popular in parts of America.

Valerie Serao of Stony Point, N.Y., was looking for the recipe for a carrot cake that she thinks might have been published in The New York Times in the late 1970s. Through many moves over the years, ...

Getting your Trinity Audio player ready... Rum Cake circa 1976 Recipe by Marion Cushner, as reported by Helen Dollaghan in the May 16, 1976, edition of The Denver Post. Makes 1 cake. Ingredients 1 cup ...

Soak fruits in rum, brandy, and wine for at least 1 week (many soak for months). Before using, blend half to a paste and keep half chunky. Preheat oven to 275°F (135°C). Line pans with parchment paper ...