10,000 cake recipes

Classic hamantashen with a tender oil-based dough scented with orange zest, folded into triangles around your favorite filling. The traditional Purim cookie.

Old-time maple gingerbread sweetened with a full cup of maple syrup and made moist with sour cream. Only seven ingredients for a dense, spiced quick bread. Serve warm with whipped cream.

Nut raisin bread made with just eight ingredients and no butter or oil. Walnuts, raisins, and a 20-minute rest before baking give this simple quick bread its tender crumb.

Brown sugar drop cookies made with buttermilk, shortening, and just seven ingredients. Soft, chewy, and caramelly with a one-hour chill and 10-minute bake.

Homemade honey graham crackers made with graham flour, butter, brown sugar, cinnamon, and honey. Crisp, lightly sweet, and better than anything from a box.

Fruit buckle with a simple cream-and-egg batter, any fresh fruit you have on hand, and a crumb topping. An old-fashioned single-layer dessert ready in 25 minutes.

Chewy walnut squares made with brown sugar, one egg, and just half a cup of flour. A no-butter bar cookie that stays soft in the center with a crackly top.

Cherry nut bread with brown sugar, canned cherries, and walnuts baked into a tender loaf. The cherry juice replaces some of the milk for extra fruit flavor in every slice.

Homemade corn dogs with a sweet cornmeal batter wrapped around hot dogs and fried golden. State fair flavor in your own kitchen, no questionable concession stand required.

Old-fashioned Southern teacakes with shortening, vanilla, and simple pantry staples. Soft, lightly sweet, and rolled out just like Grandma made them.

Chocolate sugarplums are forgotten cookies: meringue rounds with chocolate chips that bake overnight in a turned-off oven. The residual heat slowly dries them into airy, crisp clouds with chewy chocolate centers.

Anise almond biscotti baked twice for that signature crunch. Shaped into horseshoes, sliced, and dried low and slow. Keeps for weeks in a jar. Built for dunking.

Fig envelopes made from biscuit dough folded around chopped figs, brushed with egg wash, and baked until golden. A simple, old-fashioned fruit-filled pastry pocket.

Old-fashioned oatmeal icebox cookies made with brown sugar, lard, butter, and buttermilk. Slice-and-bake dough that chills overnight for thin, crispy oat cookies.

Hand-shaped vanilla almond cookies baked low and slow for a tender, shortbread-like crumb. Simple butter cookie dough with finely chopped almonds throughout.

Orange corn muffins with fresh orange zest for a bright citrus twist on classic cornbread. Light, tender muffins that bake up golden in under 15 minutes.