Store cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze unglazed slices tightly wrapped for up to 2 months —thaw and glaze later for fresh flavor.

Q: A bit of a long shot here. I’m writing from outside London, UK, and am trying to trace a recipe that appeared in the Chicago Tribune back in the ’50s/’60s. Told you it was a lo… ...

Preparation 1. Preheat oven to 350 F. Evenly sprinkle the brown sugar and salt over the bottom of a 9-by-2-inch ungreased round cake pan. Arrange the butter slices over the sugar in an even layer ...

Dear Jeanne,LIGHT ORANGE PINEAPPLE CAKE CAKE: 1 box yellow cake mix 1 cup liquid egg substitute or egg whites 2 tablespoons canola oil 1 can (10 ounces) mandarin oranges, with juice 3 tablespoons ...

We’re on a roll with sunshine cakes, so let’s keep right on rolling. Recipes dating back to 1927 started us off, so today we’ve moving ahead to a different pair of oldies, beginning in 1936.

12 egg whites plus 6 egg yolks, at room temperature 1 tsp. vanilla bean paste or vanilla extract 1/4 tsp. almond extract 1/2 tsp. fine sea salt ...

whites. Separating the yolk from the egg white is easier with cold eggs. Cover the egg whites and allow them to come to room temperature, about 20 to 30 minutes, before beating.