Quatre-quarts or four quarters is a familiar classic French dessert made with only four ingredients, each of equal weight.

There’s something timeless about a classic pound cake, and the Luscious Five Flavor Pound Cake takes this tradition to a ...

Let cool for 20 to 30 minutes. 6. While the cake cools, prepare the rum syrup: In a large saucepan with high sides, combine butter, water, granulated sugar, and salt. Cook over medium heat until ...

Put the butter, sugar, spices and vanilla in a glass mug and stir to combine. Add the rum and mix again before topping up the mug with boiling water and carefully stirring. If you’re lashing out ...

Soak the raisins in the rum for 30 minutes. Drain and save the rum. Cream the butter. Add the caster sugar ... Fold into the cake mixture one-third at a time, add the fruit and chopped nuts ...

Line the bottom and the sides of a large ovenproof dish or cake tin with the pineapple ... Add the melted butter, the lemon zest, milk and dark rum to the mixture. Stir to combine.

Quick and easy to make, cinnamon whipped cream is the ultimate autumnal garnish to transform seasonal baked goods, fall ...

Grease two 20cm/8in sandwich tins and line the bases with buttered baking paper ... pinch of salt and mix until well combined. Place one cake on a serving plate and spread the top with 4 ...

Buttery, sweet sponge encases ... yeast and is mixed with a bread hook, making the cake itself sweet, yet super dense, somewhere between a pound cake and bread. It's baked into the shape of ...

Foaming the butter gives this cake a warm, slightly nutty flavour. Photo / Babiche Martens Elevenses, afternoon tea, breakfast? This fruity cake always hits the spot. Strawberries make this such a ...