The best fruit cakes are matured for at least a month and moistened or ‘fed’ from time to time with alcohol such as sherry, Madeira or brandy. Fruit cakes made solely from dried fruit will keep for ...

One of our heritage recipes, this fruit cake was originally published in November 1940, and is still just as delicious today. This easy bake relies on a standard teacup measurement, with about 200ml ...

Sweet, juicy melon needs little embellishment. Sugar, cardamom, and fresh mint highlight the flavor of ripe cantaloupe, ...

This 4th of July, check out these delicious sweet treats to serve at your spread. From chilled to baked desserts, there's ...

A quick and easy soft fruit cake recipe that is moist fluffy and full of fruity flavor perfect for simple home baking using ...

Cherry pie cookies are just the cutest!

They’re low fuss, feed a crowd and travel well. By Margaux Laskey Margaux Laskey, a senior staff editor for New York Times Cooking, prefers sheet cakes for their frosting-to-cake ratio. A lofty ...