cakes

This no-bake dessert—a cool twist on the traditional Christmas fruitcake, drizzled with sherry-infused berry sauce—is one of our most requested holiday recipes. 

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!

A second helping of busiate, another slice of ricotta cake: Linger over Sunday lunch a little longer with this warming family-style menu by Pasta Forever's Jess Maiorano.

Layered with mascarpone-vanilla cream and homemade strawberry jam, Victoria sponge cake is a delightful addition to any tea time.

This easy dessert, affectionately called “Prince William” in our kitchen, is known to be the royal heir’s favourite.