Glad first made this cake in 1980, it's never let her down... Combine the mixed fruit, brown sugar, golden syrup, cup of sherry, butter, cinnamon, mixed spice, nutmeg and ginger in saucepan and bring ...

Persimmons were never my favorite growing up (I would much rather go for a sweet, juicy clementine), but they were a mainstay in our house during the colder months. I remember nabbing only the end ...

Almond flour is a game-changer in the kitchen, adding a deliciously nutty flavor and a soft, tender texture to all kinds of recipes. Whether you're baking up something sweet or trying a new savory ...

This decadent roll cake pairs an almond flour meringue base with sweetened whipped cream and orange segments. Ann Taylor Pittman is a Senior Food Editor at Food & Wine. She is a writer, recipe ...

This Almond Pound Cake is buttery, moist, and tender with a delicate almond aroma that makes it hard to stop at just one slice. Perfect with an afternoon cup of tea or coffee, it's a timeless cake ...

Combine the mixed fruit, brown sugar, golden syrup, 1 cup of sweet sherry, butter and spices in saucepan and bring to boil on low heat. Allow to simmer for about 3 to 4 minutes then take off heat and ...