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 ...

Getting your Trinity Audio player ready... Food impersonating other food is a dime a dozen these days: cauliflower rice, vegan burgers, nut cheese. I don’t have a problem with any of that. Live and ...

This autumn loaf cake combines pumpkin-spice warmth with a citrus brightness, thanks to a tart syrup that soaks into the loaves once they come out of the oven. A thick, rich maple icing finishes the ...

Maple is one of those fall flavors many of us just can’t get enough of this time of year — and truthfully, it’s often overshadowed by pumpkin spice and apple cider. But in this delicious cake recipe ...

Looking for an alternative to pumpkin pie? This pumpkin Bundt cake is a great option. It’s baked with pumpkin pie spices — cinnamon, nutmeg, ginger and cloves — and topped with a maple-mascarpone ...

Madame Constance was a housemother of a remote youth hostel on the northeastern shore of the St. Lawrence River at Sault-au-Mouton. The recipe calls for cashews but you can use pecans, almonds, ...

Sweet enough to be called cake but savory enough to be as good with a slice of Cheddar as it is with the gloss of warm jam spread over its top. By Dorie Greenspan After 30 years of having a room in ...

Maple syrup is famously made in spring, when below-freezing nights followed by warm days cause the sap stored in a sugar maple’s trunk to flow up and out of the tree and into buckets or plastic tubing ...