cake

Readers requested this citrusy layered cake recipe from the 1970s so often that we reprinted it in 2000. Now we’re doing so again—with a little ’70s swagger in the decoration.

This dense, nutty cake—created in the 2010s—has remained a staff favourite.

Crunchy pecans and tangy rhubarb make this moist banana-bread alternative an addictively good loaf.

This cake is the homemade version for Zeke Goodwin's Milk Punch Marble Cake (link to the recipe below), a twist on tres leches that uses whipped cream, toasted coconut, and a Caribbean cream-based cocktail for extra flavour. If you're short on time a store-bought marble cake will also do the trick.

This twist on tres leches cake can be shaken up in no time with store-bought pound cake. Caribbean milk punch is a silky, booze-forward drink studded with grated coconut—an eggless eggnog you can drink year-round without shame. This recipe is courtesy of Zeke Goodwin, a Toronto-based food stylist and pastry chef. And if you have the time, bake the marble cake, too!