The recipe provided makes three large cakes, however, you can make just one if you choose (see notes in the recipe card). For convenience and ease, I have adapted this authentic Italian Easter cake ...

And though the recipe is inextricably tied to Sicily ... Those other ingredients blended into the batter typically constitute dried or candied fruits, nuts, jams, and spices. Yet another Italian ...

Preheat the oven to 150C/130C Fan/Gas 2. Grease and line a 20cm/8in cake tin. Cut the cherries into quarters, put in a sieve and rinse under running water. Drain well then dry thoroughly on ...

Find Martha Stewart's best recipes that she's shared on TODAY including apple-bourbon potpies, eggnog, fish burgers, ...

This cake can be made ahead to the end of step 7. It will keep in the fridge for 2 days. Serve as directed in the recipe. The cake can also be frozen for up to 3 months. Spread the reserved layer ...

Prepare cake according to package directions and bake in two-8" round cake pans. Remove from oven and let cool. Place one round cake on a flat board or serving platter. With the second round cake ...

Beat egg yolks and sugar together until pale and well incorporated. Slowly add oil, then yogurt and vanilla extract. Sift in flour with baking soda and salt. Whip egg whites to soft peak and fold ...

This dessert is a heavenly combination in which juicy plums are served in a light cake batter. I like to serve it with some extra rum-soaked raisins and a creamy vanilla ice cream, although it is ...

What's really hiding in the dark corners of Martha Stewart's pantry? From an sambal oelek to seaweed these are some of the ...