This striking Southern dessert, with its three rose-water infused layers and Italian meringue frosting studded with pecans, raisins, dried figs, and candied orange peel, seems born for elegant tea parties. Andre Baranowski
Sixteen moist and delicious cookie, brownie and cake recipes from SAVEUR magazine.
Shortbread Cookies
Kamut, a strain of wheat that is one of a growing number of alternative grains, makes these cookies extra tender and crumbly. Baker Chad Robertson of Tartine notes to be sure to score the cookies as soon as they come out of the oven; they will be too fragile to cut once cooled. Get the recipe for Shortbread Cookies »
Caramel Cake
The recipe for this butter cake draped in caramel fudge icing is based on a cake originally made by Louise Hodges, a home cook from Carmack, Mississippi.
Yellow Cake with Fudge Icing
The key to making this cake’s rich icing is to stir it vigorously once it has cooled to the proper temperature.
Lady Baltimore Cake
This striking Southern dessert, with its three rose-water infused layers and Italian meringue frosting studded with pecans, raisins, dried figs, and candied orange peel, seems born for elegant tea parties.
Red Velvet Cake
Though cream cheese frosting is typically used nowadays on red velvet cake, classic whipped cream frosting makes for a more balanced sweetness.