As a child I looked forward to Tuesday nights when my mother had her card game at our home. A variety of coffee and teacakes sat on the buffet table along with a beautiful tray of sliced fruit.

This festive icebox cake layers gingersnaps and a pumpkin-spiced whipped cream into an easy, make-ahead holiday dessert full of warm, cozy flavor.

Good gingerbread is dark and moist, with an intriguing hint of bitterness and a peppery finish. Usually it’s a rustic square cake or maybe even an attractive Bundt, but it’s never quite sophisticated ...

To prepare the gingerbread bundt cake, first melt the dark chocolate in the microwave or a double boiler, then let it cool slightly. In a large bowl, sift the flour (1), cocoa (2), and baking powder.

2 eggs 120g brown sugar 200g pumpkin, peeled and grated Finely grated zest of one lemon, plus extra for garnishing 100g ground almonds 100g plain flour 2 tsp baking powder 3 tsp fresh ginger, grated ...

Good gingerbread is dark and moist, with an intriguing hint of bitterness and a peppery finish. Usually it's a rustic square cake or maybe even an attractive Bundt, but it's never quite sophisticated ...

If you're looking for a simple autumnal dessert recipe this weekend then look no further, Jamie Oliver's gingerbread and pear cake is the perfect solution. With just eight ingredients and a 35-minute ...

1. Preheat oven at 190c. 2. Toss the brown sugar and ginger and rhubarb together in a bowl and then place on the baking tin lined with baking parchment, put the rhubarb evenly on the tray, roast for ...