cakes

Coated with crisp coconut flakes, each forkful is light, airy and unbelievably delicious — everything you want in a cake.

Our twist on the classic orange and chocolate British biscuit uses a bundt pan to create a dessert that can feed a crowd.

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!

Transform the oft-maligned Christmas cake into an unforgettable festive treat with a great recipe (and a few key secrets).

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.