Desserts

This fluffy confection was the first cake recipe we ever published in the 1920s, as part of a St. Patrick’s Day menu. We added balled fruit to brighten it up.

A post-war hack of using canned soup to flavour tea loaf became a baking craze in the ’40s and ’50s. We swapped the loaf tin for cupcakes.

As impressive to serve at a party today as it was in the 1950s, this retro dessert is deceptively easy to pull off.

These bake-sale worthy treats taste, in Deb Perelman’s words, “like an old-school Magic Bar, but possibly even more delicious."

With just five ingredients, this foolproof buttercream icing is versatile and easy to make.