Camilla Wynne aims to change our association with these jewel-like beauties in her magnificent book, Nature's Candy: Timeless and Inventive Recipes for Creating and Baking with Candied Fruit. It's a ...

A uniquely sweet trio of chestnut honey, candied lemon zest, and caramelized figs tops this lemony Corsican cheesecake ...

Discover a forgotten gem from a 1905 community cookbook! In this episode of The Old Cookbook Show, we're making a Canadian Coffee Cake—a rich, spiced cake packed with molasses, raisins, candied peel, ...

Preheat oven to 350 degrees. Line two (9-by-5-inch) loaf pans with wax paper. In a large bowl, cream butter and sugar. Add eggs, applesauce and baking soda-water mixture ...

For the candied oranges: Cut the orange into 1/4-inch slices. Put the slices in a nonreactive saucepan, add enough water to cover them well and bring to a simmer. Blanche the slices for 10 minutes ...

Pan Goo. Makes about 3/4 cup. I’ll admit it: I’ve been a parchment fiend, and my careless use has added up to unthinkable amounts of kitchen trash.

In his already celebrated new cookbook, “Fruit Cake: Recipes for Curious Bakers” (William Morrow Cookbooks, $32.50), author and food stylist Jason Schreiber uses fruit to boost the flavor and ...

Each recipe called for different fruits or nuts, but largely stayed within the same confines of a wintery fruit bit-filled cake loaded with spice. Then came American ingenuity and industrialization.

I love the ones with candied cherries, pecans and candied pineapple. No, I don’t care for citron. I usually don’t make fruitcake per se, but prefer to make fruitcake cookies that I love.

By the time you read this I hope to have acquired a pint of genuine apricot brandy, most of which will go into the fruit cake I intend to take Skip to main ...