This pistachio-chocolate snacking cake is moist, not-too-sweet, and effortlessly elegant. Use pistachio paste to make the frosting, or omit it and use cocoa powder to make chocolate frosting instead.

1. Preheat oven to 375 degrees. 2. In a mixer, whisk eggs and sugar until pale yellow and thick, about 3 minutes. 3. Add oil and molasses to egg mixture, and beat for another minute. 4. In a separate ...

Add Yahoo as a preferred source to see more of our stories on Google. Villa, who sells her own line of sauces as well as a product called UnButter, told The Takeout that apricot jam goes especially ...

Grate the zest from the lemon and squeeze the juice. Place the apricots, cinnamon stick, lemon zest and juice and 200ml water in a small saucepan. Bring to the boil, then simmer over a low heat for ...

It's not what you'd call a traditional pound cake. It calls for different quantities of flour, sugar, eggs and butter, but know this – it is delicious. “This is not a typical, traditional pound cake ...

Preheat your oven to 170 degrees Celsius. Grease a round cake tin. Soak the apricots in the nectar for an hour. Cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, ...

This Chocolate Apricot Pecan Torte has become a signature cake for Chris Roman. She's baked it for holidays and special occasions every year since 1985 when the recipe first appeared in Bon Appetit ...

Note: If you’re making these with kids, you can substitute orange juice for the wine and omit the liqueur. For adult tastes, you might like to use chocolate with 70% cacao. Instead of using vanilla ...

1 1/4 cup dried apricots, cut in 1/4-inch pieces (about 6 ounces) 3/4 cup (1 1/2 sticks) plus 1 tablespoon unsalted butter, room temperature, divided 2/3 cup plus 3 tablespoons fine dry breadcrumbs, ...