2 cup flour, sifted
1 cup oatmeal
2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1 tsp cloves, ground
2 cup nuts, chopped
1/4 tsp nutmeg, ground
2 cup raisins, chopped
1 cup dates, chopped
1/2 cup shortening
3/4 cup sugar, brown
2 egg, well beaten
2 cup applesauce, thick
Directions
Mix the flour, oatmeal, soda, salt and spices; mix about half a cup
with the nuts and fruits. Cream the shortening until soft and
smooth; gradually add the sugar, creaming until fluffy, then beat in
the eggs. Add the flour mixture alternately with the applesauce,
beating well after each addition; beat in the fruit-nut mixture. Turn
into a greased loaf pans and bake in moderately slow oven (325 F.)
about 1 hour.
Nuts and dates may be omitted, if desired. Yield: 2 small loaves, 6
x 3 inches, or 1 large loaf, 11 x 3 x 3 inches. This cake will keep
moist for several days if stored in a closely covered cake box.
Servings: 10 servings
Oatmeal Applesauce Cake Recipe brought to you by Recipe Ideas
Categories: Applesauce; Cake; Dessert; Fruit; Sauce
The History of Recipes
Historians have traced the existence of recipes far back into the distant past, in truth as far into history as the Egyptians, and potentially, even further back. Having said that, in the main part, these old recipes were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to experts in ancient history are some clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. Progressing into The time of the romans 25BC a roman called Apicius created a collection of scripts which described recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were separated into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the early Romans used many different herbs and spices, including a few you will know like thyme, rue and dill. As our culinary historical trip moves to more modern times there were two interesting recipe books from the fourteenth century - a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the curry that is served today, but instead accounts of the types of meals on the tables of the upper classes. Later on, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from the holy lands, including basil and rosemary. These new herbs and spices led to a torrent in recipe manuscripts, the majority of which are now in private collections. Over the succeeding few hundred years, the rich and powerful families of the West competed with each other to lay on the best banquets, and consequentially the best cooks and their collection of recipes were highly sought after. Nevertheless, it was during the nineteenth century that fine cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, verifying, and publishing recipes that were common in the better off homes of the day. When we get to the twentieth century, cookery books were in high demand, due to better eduction, more leisure time and being a little richer. The TV revolution gave us cooking programs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes just like those on our web site. |
We hope you enjoy this Oatmeal Applesauce Cake recipe.
