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Well with a name like God Bless America cake you know this has to be good! With an iteration of this hailing from a Cajun cookbook, this is also known as Cajun cake, but really the name isn’t what’s important here – it’s how great this cake is! A moist, fruit-filled cake that’s topped with a nutty, caramel frosting that truly is the icing on the cake, literally and figuratively.
Sometimes the classics are the best. Carmel crunch chocolate chip cookies are fine and dandy, but I get cravings for plain shortbread cookies far more often than I do those loaded chocolate cookies. There’s something so satisfying about buttery, crumbly, not-too-sweet shortbread that makes this is a forever recipe in my household.
I could tell you all about how this Brown Sugar Fudge has been around for centuries. I could tell you that it’s also known as penuche and how it was probably first made popular by Portuguese whaling families in New England in the 1700s. I could tell you all about how simple it is to make with just five ingredients and a little bit of time on the stovetop.
To me, Peppermint Bark is the quintessential Christmas candy. It’s melty chocolate, it’s cool peppermint, it’s a classic candy cane crunch… it’s wonderful, and it’s awfully pretty to boot. But making it myself has never been a tradition of mine – I’ve always just relied on the hope of someone giving me a shiny silver tin of it as a gift. And while that usually works out, no one needs that kind of stress or uncertainty in their life so I decided it was time to go ahead and make my own.