LEMON POUND CAKE
1 package duncan hines moist deluxe
1 yellow cake mix
1 package 4 oz instant lemon pie
1 filling mix
4 eggs
1 cup water
1/3 cup oil
FOR CHOCOLATE POUND
1 package duncan hines moist deluxe
1 chocolate cake mix
1 package 4 oz instant chocolate pie
1 filling mix
4 eggs
1 cup water
1/3 cup oil
Directions
Preheat oven to 350. Grease and flour 2 loaf pans.
Combine cake mix, pudding mix, eggs, water and oil in a large bowl.
Beat at medium speed with electric mixer for 2 minutes. Pour evenly
into pans.
8 1/2 x 4 1/2 size loaf pan bake 55 to 60 minutes. 9 x 5 size loaf
pan bake 50 to 55 minutes. 10 inch tube or bundt pan bake 50 to 60
minutes.
Bake until toothpick inserted in center comes out clean. Cool 15
minutes for loaf pan, 25 minutes for tube or bundt pan. Cool
completely before glazing.
Glaze if desired.
Servings: 2 loaves
Lemon Or Chocolate Pound Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert; Fruit
The History of Recipes
Experts have found proof that recipes existed back into the far past, certainly as far back into history as ancient Egypt, and potentially, even further back. Interesting though that maybe, sadly, these early cook books were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, are a few ancient tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Later on, in Roman times 25BC a man called Apicius created a number of documents detailing recipes enjoyed by the Romans. In his works, Apicius recounts how the roman meals were separated into appetizers, main course and dessert, something we still use today. This early Roman chef recounts how the cooks of his times made use of a wide range of spices, including a few that will be familiar to modern chefs like bay, mint and parsley. Closer to modern times, we have a couple of recipe books which appeared in the fourteenth century - one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these two books are not about the indian food that is familiar to us all today, but rather recipes for the types of food cooked for the rich people of those days. In the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from the Middle-East, including spices like coriander, parsley, and rosemary. These new spices and herbs created a torrent in recipe manuscripts, many of which still exist in private libraries. During the succeeding few centuries, the rich families of Wesstern Europe competed to serve up the most exotic meals, and as a result the best chefs and their recipes were greatly in demand. Even so, it was during the nineteenth century that haute cuisine and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and publishing recipes that were common in the better off homes of the day. By the arrival of the 1900s, cooking publications were highly popular mostly as a result of increased literacy, people having increased spare time and being a little richer. Like it or not, the introduction of television brings us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Lemon Or Chocolate Pound Cake recipe.
