The Velvet Cake Collection. A collection of 10 different versions of a soft, tender, moist, homemade scratch cake like you’ve never tried. From Lemon and Red Velvet to Chocolate Velvet, there’s a favourite here for everyone.
You’ll taste the difference in this no-bake cherry cheesecake pie that doesn’t use preservative filled canned pie filling or packaged dessert topping.
Strawberry Black Forest Cake. A delicious twist on a traditional Black Forest Cake using a strawberry compote and a favourite rum from Newfoundland.
Gypsy Tart. It’s pie magic! A recipe that’s surprising in its simplicity. The easy filling uses just a few common ingredients to produce a tempting Dulce de Leche flavoured custard.
Old Fashioned Lemon Icebox Pie. This is a lemon icebox pie just like Grandma used to make. The filling freezes to a silky, luscious, creamy texture with plenty of lemony tart flavour. The ideal make ahead dessert for Sunday dinner or a summer BBQ
Old English Fruitcake. Dark and moist with plenty of spices and packed with plenty of sweet glacé fruit. It’s been a Christmas tradition in my family for decades.
Apricot Hazelnut Pound Cake. A favourite old fashioned pound cake recipe gets a delicious update with the addition of crunchy toasted hazelnuts and sweet dried apricots.
Rum Raisin Fruitcake – a simplified recipe for your choice of a a spiced or un-spiced cake, featuring no other fruit than raisins, which have been soaked overnight in rum.
Newfoundland Cherry Cake. A big local favourite especially during the Holidays. The secret in this recipe is undiluted evaporated milk for added richness.
Christmas Pudding. This simplified recipe is baked, not steamed but still has all the great molasses spice flavour of a traditional pudding. Incredibly delicious with our Rum & Butter Sauce!