Persimmons were never my favorite growing up (I would much rather go for a sweet, juicy clementine), but they were a mainstay in our house during the colder months. I remember nabbing only the end ...

Blend flour, 1½ cups sugar and baking powder together. In a separate bowl, beat on low speed the oil, eggs, orange juice and vanilla. Make a hole in the flour mixture and pour in the liquid. Mix well.

Growing up, I was Abraham Lincoln's biggest fan. My fascination probably stemmed from thinking his iconic top hat was ...

There's a well-worn saying in the culinary world -- "Cooking is an art, baking is a science." That isn't to say that cooking doesn't involve a fair amount of science ...

This supermoist, dairy-free, gluten-free almond cake has a lot going for it. The cake is flavored with a bit of lemon zest and finely grated carrots that seem to melt into the cake, adding moisture ...

Add Yahoo as a preferred source to see more of our stories on Google. A Bundt pan produces beautiful cakes with more curves and crevices than a mountain range, which means these treats don't need a ...