Combine first 4 ingredients; dredge with 1 cup of flour, stirring to coat well. Set aside. Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a ...

Place the rack in the center of the oven and preheat to 350 degrees. Lightly mist a 12-cup Bundt pan with vegetable oil spray. Scatter the chopped pecans evenly in the bottom on the pan. Set pan aside ...

Courtesy Sister Honey’s Rum Cake’s Origin The Spirited Story of Rum Cake Few desserts can make you feel like you’re on ...

This delicious fruit-and-nut filled layer cake has roots in the tropics and makes the perfect celebration cake that's way ...

This is as festive as a cake can get. With a moist, tender texture and knock-your-socks-off flavor, it’s worthy of the holidays and a great choice for giving to friends (it stays fresh for a week or ...

Ree Drummond is no stranger to needing shortcuts to feed a veritable army, but hers are always top notch, including this one ...

Preheat oven to 350° degrees F. Butter and flour a 9-inch round cake pan. Roughly grind the pecans in a food processor, or finely chop by hand. In a bowl, mix the flour with the baking powder and salt ...

From Kate Heller, owner of Leo’s Bread bakery in New Orleans, this delicious nutty cake can be served as a dessert, and pairs well as a boozy brunch item with strong New Orleans chicory coffee.

Chef John Folse's modern update on the old-fashioned Creole spice cake has haunted Judy Walker ever since she ate it at an event at the Rural Life Museum in Baton Rouge. Because it was packaged for a ...