1 lb brown sugar,light
1 cup white sugar
1 lb butter
5 eggs
2 bananas,large,mashed
3 cup flour
1/2 tsp baking powder
1/2 tsp salt
1 cup milk
1 tsp vanilla
1 cup pecans
Directions
1. Preheat oven to 35'F.
2. Cream brown and white sugars with butter until very light and
fluffy. Add eggs, one at a time, beating well after each addition.
Stir in mashed bananas.
3. Sift flour with baking powder and salt. Mix milk and vanilla
together. Add each to first mixture alternately. Stir in the pecans.
Pour into a 10" well-greased tube pan. Bake in preheated oven for
1-1/2 hours, or until firm.
4. Place upside down on a cake rack; when cool, invert and turn out
onto rack.
Servings: 12 servings
Allethea Wall's Brown Sugar-Banana Pound Cake Recipe brought to you by Recipe Ideas
Categories: Banana; Cake; Dessert; Fruit
The History of Recipes
Transcribed cooking instructions as a concept can be traced far back into antiquity, certainly as far back as early Egypt, and possibly even further than that. In practice though, sadly, these early cook books were just very basic pictorial recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to food historians is a collection of tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. During the time of the Romans a roman called Apicius wrote some documents describing recipes cooked by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into appetizers, main course and afters, something that is very familiar to us today. This early Roman chef recounts how the ancient cooks were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern chefs for example bay, mint and asafoetida. Later on, there were a couple of interesting books which appeared in the 1300s ; a book called `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these two books have no connection with the indian food that is served today, but instead accounts of the types of food cooked for the nobility of that period. Later on in the 1400s, knights returning from the crusades brought back many foods and herbs from Arab cuisine, including spices such as basil and coriander. These new herbs and spices created an explosion in recipe publications, the majority of which are now in private libraries. For the centuries that followed, the rich and powerful families of Europe competed with each other to offer the most exotic meals, and because of this chefs and their recipe collections could command a high salary. Nevertheless, it was during the 19th century that haute cuisine and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and publishing recipes common in their social group. By the time we get to the 20th century, cookery publications are in great demand, mostly as a result of higher levels of literacy, leisure time and having more money to spend. The introduction of the TV brings us TV cookery programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting everybody to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Allethea Wall's Brown Sugar Banana Pound Cake recipe.
