3,715 sugar recipes

Tunnel of Fudge cake from scratch with a gooey, fudgy center that forms naturally during baking. A rich chocolate bundt cake with walnuts and cocoa glaze, no cake mix required.

Hyde Park fudge cake is a rich chocolate Bundt made with unsweetened chocolate, sour milk, and a glossy double-boiler chocolate icing. An old-fashioned classic.

Lemon-Cheese Babka, an Eastern European yeast bread with a tangy cream cheese and cottage cheese filling, plump raisins and cinnamon-nut crumb on top. A bright, citrusy twist on the classic holiday sweet bread.

Kransekake, a traditional Scandinavian tower cake made from ground almonds, powdered sugar, potato flour, and egg whites. A gluten-free celebration cake for Christmas and weddings.

Aunt Catherine's Italian Cookies: a heirloom cookie with almond extract, cinnamon, and chopped nuts, finished in pastel-colored powdered sugar icing. Stores for months in tins.

Monkey bread made with canned buttermilk biscuits tossed in cinnamon sugar and baked in a Bundt pan with a buttery cinnamon glaze. An easy pull-apart treat in about an hour.

Grand Marnier pound cake studded with mini chocolate chips and brushed with a warm orange-liqueur syrup. A buttery bundt with a tender crumb and a citrus-soaked crust that keeps the cake moist for days.

Homemade raspberry liqueur made by steeping fresh raspberries in brandy for two months, then sweetening with a simple sugar syrup. Just four ingredients for a rich, fruity cordial.

Traditional lemon marmalade with just two ingredients: thinly sliced lemons and sugar. Bittersweet, glossy, and laced with suspended citrus peel. A classic breakfast preserve.

King cake for Mardi Gras, a sour cream yeast dough rolled with cinnamon-sugar butter, shaped into an oval ring, and decorated with purple, green, and gold sugars. New Orleans tradition at home.

Elegant chocolate mousse in a press-in chocolate pastry crust, topped with chocolate curls and powdered sugar stripes. A no-bake filling in a baked flan shell.

Deep dish blueberry pie with a buttery egg yolk crust, rum-spiked filling, and eight cups of berries baked until bubbling. A top-crust-only pie loaded with fruit and lightly spiced with cinnamon.

Peach oat cobbler: juicy ripe peaches under a rustic raisin-oat biscuit topping. Lower-fat dessert with bright almond extract and a cobblestone crust.

Solothurner Nusstorte, a Swiss hazelnut torte with piped meringue-nut discs, a buttery sponge layer, and hazelnut buttercream. An elegant three-component European pastry.

Spiced fig drop cookies with stewed figs, raisins, walnuts, allspice, and cinnamon. An old-fashioned fruit-filled cookie that stores beautifully in a tin for weeks.

Old-fashioned pear harlequin preserves with pineapple, orange, and maraschino cherries. A colorful sweet conserve with the look of stained glass in the jar.