Peter Hoffman is a New York-based chef and cookbook author. For over two decades, he owned and operated the seminal SoHo farm-to-table restaurant, Savoy. Dubbed “A Locavore Before the Word Existed” by ...

In this video, Emojoie demonstrates how to make a refreshing lemon pound cake, perfect for warm weather. The cake features a ...

“Tee, will you serve the coffee, please? Aunt Evelyn and Uncle Fred are coming. Aunt Rita and Aunt Nell might come, too,” said Momma. “Yes, I will,” I replied. “I will serve them some of the syrup ...

Blend the syrup, milk, oil and egg together. Add the dry ingredients and stir into a liquid, beating well. Then, pour the liquid into a greased cake pan and bake it in your oven at 350° F for 30 to 40 ...

Two good things to know about this cake - compared to a regular butter cake it has quite a coarse-textured, open crumb but it needs this to absorb the syrup; and secondly, served warm it makes a ...

Getting your Trinity Audio player ready... Adapted for high altitude from “Falling Cloudberries: A World of Family Recipes,” by Tessa Kiros (Andrews McMeel). Makes 1 cake, serves 8. Ingredients CAKE: ...

This dense, syrup-soaked cake is a triple orange threat, full of zest, juice and whole slices of candied orange. For the cake: Heat the oven to 350 degrees. Butter a 9- to 10-inch springform pan and ...

Desserts and sweetmeats soaked in syrup seem to be globally popular. The attraction of a sweet, sticky syrup extends from Indian gulab jamun to Chinese sugar ears, via baklava and the semolina cakes ...

An anonymous reader inquired about a recipe believed to have been published around the time of World War II, when sugar rationing was going on. The recipe used primarily corn syrup as the sweetening ...