Baking cookbooks from the 1940s/WW2 era are great, sugar was rationed during the war and housewives were frugal, so the recipes are pretty healthy and not disgustingly sweet.  Whenever I want to make an occasional dessert I always reach for my late 1940s “Joy of Cooking” edition or “Pillsbury Baking Book” from 1950.  Lots of copies on sale online.