This moist fruit cake doesn't need to be fed so it's the perfect last-minute Christmas cake. The cake itself is very easy to make – the tricky part is the icing, but you can obviously decorate ...

Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and ...

Whether served plain, topped with fruit, or drizzled with glaze, it’s a treat that never goes out of style. There are many ...

Olive Oil gives not only gives this fruit cake an incredible tenderness and moistness (no more dry horrid fruit cake!) but it also lends a gorgeous fruity herbaceous flavour that lifts a “plain ...

This oh-so-pretty pudding is wrapped in ladyfingers and contains layers of jelly and set custard decorated with fresh fruit. For this recipe you will need a deep, 20cm/8in springform cake tin, 2 ...