Rum cake for breakfast? Don’t worry, the rum flavor is subtle and simply imparts a sweet spiciness to the tender pound cake. But for a non-alcoholic version, it’s okay to substitute the rum for an ...

The rum-soaked raisins add terrific flavor with a little punch, and the orange zest in the accompanying cream-cheese frosting was a nice touch. This cake would be perfect for really just about any ...

Depression Cake was a popular treat during, of course, the Depression era here in the U.S. It didn’t include eggs, butter and milk because these were rationed and expensive during this time. On the ...

These dishes are packed with flavor and will satisfy your sweet tooth. The holidays are here and what better way to celebrate than to indulge in a few sweet treats? To satisfy your sweet tooth this ...

Once you’ve settled in, enjoy this light version of the Caribbean-style fruitcake with a proper pot of English tea. Recipe adapted from the Naparima Girls’ High School Diamond Jubilee Cookbook, San ...

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, ...

1. Place the Sun-Maid California Sun-Dried Raisins, rum, and cinnamon in a small, heat-proof bowl; cover and microwave for 90 seconds on high until the raisins are plump. 2. In the bowl of a stand ...

Ingredients: 1/2 cup raisins; 3 cups apple juice or cider; 1/4 tsp ground cloves; 2 tsp lemon juice; Nonstick cooking spray; 1 1/3 cup flour; 1/2 cup crushed graham crackers; 1/2 cup sugar; 1 tsp ...

Soak raisins overnight in rum, in a non-reacting small bowl. Heat oven to 180 degrees. Heat around 60 mls of water in a pan to reach 40 - 45 degrees and pour in a large glass or stainless steel bowl.