1 pound dried (not candied) pineapple, cut into 1/2-inch pieces 1 pound dried papaya, cut into 1/2-inch pieces 1 cup each macadamia nuts, pecan halves and coarsely chopped walnuts (total 12 ounces) ...

Position rack in lowest third of oven and preheat oven to 350. Coat a 12-cup tube pan with vegetable cooking spray. Generously butter the pan, then dust with flour and tap out excess. Mix flour, soda, ...

The cake features Granny Smith apples, rum-soaked raisins, cinnamon, nutmeg, and pecans. I ate the cake with ice cream and caramel drizzles and absolutely loved the warmth of its flavors. Ina Garten's ...

Preheat oven to 350° degrees F. Butter and flour a 9-inch round cake pan. Roughly grind the pecans in a food processor, or finely chop by hand. In a bowl, mix the flour with the baking powder and salt ...

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 ...

Rum cake is a delightful dessert with rich cultural and historical roots. Originating in the Caribbean, this cake reflects the region's long history with rum, which dates back to the colonial era when ...

From Kate Heller, owner of Leo’s Bread bakery in New Orleans, this delicious nutty cake can be served as a dessert, and pairs well as a boozy brunch item with strong New Orleans chicory coffee.