This mountain of rummy persimmon cake drizzled with rummy orange icing was inspired by James Beard’s persimmon bread. Meanwhile, butter a 12-cup bundt pan with 2 tablespoons of the melted butter, then ...

Before Lisa Ludwinski opened Sister Pie’s brick-and-mortar bakery in Detroit in 2015, shortbread wasn’t really on her radar. She didn’t quite get the hype surrounding the simple, butter-based ...

Preheat oven to 350 degrees. Line cupcake pans with paper liners. Make cupcakes: Sift dry ingredients into a bowl. In bowl of a stand mixer, beat butter and sugar on medium speed 3 minutes. Scrape ...

Bruce Lesman The holiday season brings irresistible aromas of spice, butter, and warmth into our kitchens. This year’s featured dessert is a true showstopper—Holiday Rum… ...

Makes 3 to 4 dozen cookies. Recipe is from King Arthur Flour. Little domes of holiday cheer, these two-bite cookies are perfect for your cookie swap or cookie tray. The rum icing and dusting of nutmeg ...

The Tampa Bay Times e-Newspaper is a digital replica of the printed paper seven days a week that is available to read on desktop, mobile, and our app for subscribers only. To enjoy the e-Newspaper ...

While it's hardly our first choice, we can't deny the convenience of store-bought frosting. It always comes in handy when you need it the most, even if the taste doesn't compare to homemade versions.

Soak fruits in rum, brandy, and wine for at least 1 week (many soak for months). Before using, blend half to a paste and keep half chunky. Preheat oven to 275°F (135°C). Line pans with parchment paper ...