Preheat oven to 350 degrees. Grease and flour a 9-by-13-inch cake pan. In a bowl, combine flour, baking soda, baking powder and salt. Set aside. In a glass measuring cup, combine vanilla, gin, rum, ...

The cakes also work well using the zest and juice of a single citrus — lemon, lime or orange — or any combination. Lemon is best for making the syrup and candied slices. 1 teaspoon finely grated lemon ...

Lemon-myrtle, lavender-Earl Grey, hazelnut-orange -- the selection of tea cakes from Valerie Confections screams spring. Assistant Food editor Betty Hallock is a fan: “They’re moist, dense and not too ...

Although Juneteenth has passed, it is crucial we continue to recognize this important point in history throughout the year. As mentioned in my last recipe, Texas has been celebrating Juneteenth for ...

In "Bibi's Gulf Coast Kitchen," columnist Bibi Hutchings takes you on a culinary journey across the coastal south. Come for the great food writing, stay for the delicious recipes. When my nieces were ...

There’s something about certain letters that reaches out and plucks at our heartstrings. For whatever reason, Snohomish cook Dorothy Trethewy’s recent request, dare I say, is one of those ...

The beauty of a snack cake is that you don’t have to cover it in buttercream and you can eat it in the morning with a cup of tea, as an afternoon snack, or as a post-dinner treat. You can enjoy it any ...

Endlessly adaptable, tea cakes have long offered bakers across the country a moment of restoration. By Korsha Wilson The tea cake rarely gets its flowers. It’s not flashy or trendy. It doesn’t stand ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...