Baking

The beloved bar becomes a sheet cake! We take the recipe—first published in the 1980s—up a notch with decadent adornment.

Ease the holiday rush with a Rum-Raisin Bundt Cake, perfect for a lazy breakfast, afternoon tea or any family gathering. Let people serve themselves — because that’s how they’ll get the biggest piece.

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

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!

Every year, we get letters and phone calls asking for this recipe. Originally published in our December 1997 issue, it's moist, rich and delicious (thanks to a secret ingredient or two). No wonder it’s Canada’s favourite fruitcake!