A rum cake is an easy, festive addition to any holiday table. The rum-spiked sponge is baked in a Bundt pan, and drizzled and brushed with a rum syrup. The result is a cake that's so moist and rich ...

To ensure a classic dessert that never gets old, try our rum baba recipe! Explained step by step below, the Ptitchef team will guide you in making this must-have dessert that everyone loves. A moist ...

As that first forkful of rum cake hits your tastebuds, it is common to wonder whether or not a slice is enough to make you tipsy. Depending on how it's made, the rum flavor can be very intense, making ...

Coat a 5 cup (6 1/2 by 3 1/2-inch) tube pan or bundt pan with one tablespoon of the butter, melted. In a saucepan, warm the milk slightly (it shouldn't be so hot that you can't keep your finger in it ...

If you’re seeking a crowd-pleasing sweet to shake up your Thanksgiving dessert routine, try this recipe for Babas au Rhum from Dorie Greenspan’s new book Baking Chez Moi. Hear more from Dorie and ...

1.	Grease a 22cm springform tin or line with Glad Bake. Pre-heat oven to 180deg.C. 2.	Cream together the butter and sugar until light and fluffy. Add eggs, a little at a time, with the vanilla.

These innocuous-looking, yet intoxicating little cakes have fallen as far out of favour in the UK as their fellow stalwart of the 70s sweet trolley, the black forest gateau, though happily they’re ...

A Polish ham for Easter, photographed at Cochon a few years ago. (Dinah Rogers, the NOLA.com | Times-Picayune archive) This recipe came from columnist Marcelle Bienvenu many moons ago. For Easter 2014 ...

Buttery, spicy knots with an irresistible, sugary glaze to enjoy for dessert or breakfast These buns are my autumnal spin on those classic Swedish cardamom buns that I can never resist. Fluffy, twisty ...