Close your eyes and imagine the aroma of freshly baked pound cake wafting through the kitchen, transporting you back to cherished childhood moments spent in your grandmother's warm embrace. That's the ...

Makes 4-6 servings. Recipe by Teresa B. Day. ⅔ cup brown sugar ½ cup water 1 teaspoon vanilla 1 tablespoon dark rum 3 cups peach slices, fresh or frozen ¼ teaspoon nutmeg 1. Bring sugar, water and ...

“Hands-down the best pound cake I’ve ever had!” That’s what our cross-tester had to say after they baked this recipe just once. I couldn’t agree more. This sour cream pound cake has the best texture — ...

I received several recipes, all identical. There was one that came in that called for the eggs to be separated and the whites whipped stiffly. I opted for the other version for two reasons: first, the ...

Apparently the coronavirus lockdown has awakened a long-dormant baking gene in a lot of us. Cook This: Smell that? It's cinnamon rolls and they are sooooo good We've become the Martha Stewart of our ...

Make frozen Oregon blueberries the centerpiece of your holiday activities! Oregon Blueberries are frozen straight from the farm and available at your local grocers. For more Oregon Blueberries recipes ...

Tara Bench, former food editor at Martha Stewart Living, is the author of “Live Life Deliciously.” Her recipes and philosophy remind us that cooking needn’t be time-consuming or complicated. In fact, ...

For a cook in the 18th century, the recipe for pound cake was obvious from its name: a pound each of butter, eggs, sugar and flour, beaten together and baked until done. Golden-topped, rich and ...

Have you ever wondered what sets pound cake apart from any other? The answer actually lies within the name itself. The original recipe was made using one pound of each of the primary ingredients — ...