Editor's Picks

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 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.

This frosty take on zabaglione cake was developed for the magazine in the 1960s by Graham Kerr, whose cooking show, The Galloping Gourmet, was a global hit at the time.

Originally developed as a two-layer snacking cake, this dessert would have been a rare treat for cash-strapped bakers in the 1930s.

In many ways, she's Canada’s answer to Alice Waters.