10,000 cake recipes

Kay's shortbread cookies made with butter, powdered sugar, flour, and a touch of cornstarch for an ultra-tender crumble. Makes five to six dozen bite-sized cookies with optional cherry centers.

Moist whole wheat pumpkin bread baked in a bread machine with apple juice for natural sweetness and fiber—reduced fat, full flavor. Perfect fall treat!

An old-fashioned steamed pudding studded with fresh blueberries, made with bread crumbs for a soft, cakey texture. Serve warm with your favorite sweet sauce for a nostalgic homestyle dessert.

Date bars with whole dates stuffed with pecans pressed into a brown sugar and sour cream batter. A touch of ginger and a dusting of powdered sugar finish them off.

Old-fashioned date pudding baked with brown sugar, chopped dates, and nuts. A Pennsylvania Dutch classic with a dense, sticky-sweet crumb served warm with cream.

This hearty and savory stew is made with carrots, garlic and a variety of spices.

Cottage cheese cookies made with just six ingredients, sliced from a chilled dough log and baked until delicately browned. Tender, buttery, and subtly tangy.

Classic Southern hush puppies fried up golden and crisp. Yellow cornmeal, self-rising flour, a beaten egg, and a little chopped onion dropped by spoonfuls into hot oil for crunchy outside, fluffy inside fritters.

Yorkshire parkin made with fine oatmeal, golden syrup, lard, ginger, and mixed spice. A traditional sticky English gingerbread that improves after a few days wrapped in foil.

Tender buttermilk muffins bursting with fresh ginger cooked in sugar and bright lemon zest. Inspired by the famous Bridge Creek restaurant. Warm, zingy, and gone before they cool.

I always make 2-3 batches at a time, they go so quick!

Molasses Doughnuts are spiced yeasted doughnuts with cinnamon, ginger, and half a cup of molasses - bread machine dough, deep-fried, and shaken in sugar while still warm.

Chewy oatmeal raisin cookies made extra tender with sour cream. Brown sugar, cinnamon, chopped nuts, and plump raisins in every bite. Makes about 4 and a half dozen.

Old-school dark fruitcake soaked overnight in brandy and orange liqueur with figs, apricots, currants, walnuts, and pecans. Makes four loaves; ages beautifully.

Rich almond spritz cookies with nutty depth and delicate crumb. Cookie press shapes bake up golden with sophisticated flavor beyond basic butter cookies.

Scotch shortbread with just five ingredients: butter, flour, sugar, salt, and baking powder. A classic, buttery, sandy-textured cookie that melts on the tongue.