1,339 sake recipes

Fat-free chocolate cake with cocoa powder, egg whites, and corn syrup for moisture, finished with a quick cocoa glaze. Surprising richness with zero added butter or oil.

Old-fashioned boiled fruitcake with raisins and warm spices. Simple one-bowl method where you boil fruit first then fold into spiced flour for incredibly moist cake.

Marshmallow cream chocolate cake whips egg whites with marshmallow fluff and folds in cocoa for a virtually fat-free chocolate cake with a soft, almost angel-food crumb.

Easy chocolate angel food cake combines boxed angel food mix with cocoa powder and water for a fat-free, low-calorie loaf with a tender, cloud-like crumb. Three ingredients and one bowl, no whipping required.

Olive oil and Sauternes cake with orange zest and whipped egg whites for a tender, airy crumb. A grown-up dessert cake that shows off two bold flavors without being heavy.

Traditional German Lebkuchen honey cakes spiced with cinnamon, cloves, allspice, and nutmeg, studded with candied citron and brushed with a clear sugar glaze.

Vanilla pecan slice-and-bake cookies from a make-ahead dough that chills into logs and freezes for up to 3 months. Crisp, buttery icebox cookies baked from frozen in 12 minutes.

No-bake cocoa bourbon balls with crushed vanilla wafers, pecans, cocoa powder, and corn syrup rolled in granulated sugar. A classic holiday candy ready in 15 minutes.

Quick cherry-almond drop cookies made with cake mix.

Chocolate angel food cake hollowed out and filled with orange sherbet. A frozen dessert that pairs airy cocoa sponge with tangy citrus ice. Fat-free cake, too.

Chocolate angel food layer cake baked in heart-shape pans. Fat-free, cloud-light, cocoa-scented sponge made with egg whites and cake flour. No butter, no yolks.

This brown sugar angel food cake swaps plain white sugar for molasses-rich brown sugar, giving each cloud-soft slice a deep caramel flavor. Light, fat-free, and whipped to tall, airy perfection from a dozen egg whites.

Summer pudding-style fruit cake lined with sponge cake and packed with kirsch-soaked strawberries, blackberries, cherries, and currants. Chilled overnight and unmolded.

A traditional English fruit loaf where dried fruit soaks overnight in hot tea, then bakes low and slow with self-rising flour, mixed spice, nutmeg, and marmalade. No butter needed. Keeps brilliantly.

Slow cooking brings out the tantalizing flavor in this dish that will have your family licking their lips.

Light upside-down cake with canned apricot halves on the bottom, topped with a sponge-like batter made from separated eggs and bread crumbs.