3 cup flour
2 cup white sugar
1/2 tsp salt
1 tsp baking powder
1 1/2 cup salted butter -- softened
1/2 cup sour cream
2 large eggs
1/3 cup amaretto or almond liqueur
1/3 cup poppy seeds
1 topping:
1/4 cup confectioners' sugar
Directions
Preheat oven to 350. Grease and flour 2 loaf pans. In a large bowl,
with an electric mixer, blend flour, sugar, salt and baking powder on
low until all ingredients are well mixed. Add butter, sour cream, and
3 eggs. Mix on medium until dry ingredients are moistened and beat on
high 2 minutes then scrape bowl. Add remaining 3 eggs, one at a time,
alternating with amaretto. Beat well after each addition. Blend in
poppy seeds on low speed. Pour batter into prepared pan and bake
50-60 minutes or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes and invert cake onto a rack to cool. When cake
has cooled completely, lightly dust top with confectioners' sugar.
Recipe By : DESSERT SHOW#DS3040
Date: 09/26/96
Servings: 4 servings
Almond-Poppy Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Nut
The History of Recipes
Written recipes as an idea can be found way back into distant history, in fact as far back as early Egypt, and possibly even further. However, mostly, these old cook books were just very basic hieroglyphic instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to historians are some clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. During the time of the Romans a roman called Apicius assembled a few documents showing how to cook the recipes cooked by the Romans. In his scrolls, Apicius describes how the roman meals were split into appetizers, entrees and dessert, a very modern way of dining. Additionally, he describes how the Romans used many spices and herbs, including some that we all recognise such as bay, mint and parsley. Moving our culinary historical trip onwards, there were some interesting books which appeared in the 1300s - one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these two books are nothing to do with the indian food that we all know today, but rather accounts of the types of food on the tables of the rich and powerful of those days. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from the holy land, such as coriander, basil and rosemary. These new herbs and spices led to a surge in publications on food, the majority of which still exist in private cookery archives. When we get to the 20th century, cookery publications were greatly in demand mostly as a result of better eduction, more free time and having more money. |
We hope you enjoy this Almond Poppy Cake recipe.
