BARB DAY
3 cup cake flour, sifted
3 tsp baking powder
1/2 tsp salt
3/4 cup butter, or shortening
1 1/2 cup sugar
3 eggs, unbeaten
1/2 cup almonds, finely chopped
1/2 cup raisins, finely cut
1 cup milk
1 tsp vanilla
Directions
Sift flour once, measure, add baking powder and salt, and sift
together three times. Cream butter thoroughly. add sugar gradually,
and cream together until light and fluffy. Add eggs, one at a time,
beating thoroughly after each. Add nuts and raisins and beat well.
Add flour, alternately with milk, a small amount at a time, beating
after each addition until smooth. Add vanilla. Bake in two greased
9-incb layer pans in moderate oven (375 degrees F.) 25 minutes, or
until done. Spread Boiled Frosting (see recipe) between layers and on
top and sides of cake. Decorate top of cake with wreath of holly,
using pieces of maraschino cherries or red cinnamon candies for
berries, and slices of angelica or citron for leaves and stems. Or
decorate with poinsettias made of candied cherries. Slice cherries in
rings, cut rings in half, and arrange to form petals of poinsettias.
If desired, Lemon Butter Frosting (see recipe ) may be used. Kate
Smith Collection 1940 Published by General Foods Corp From Barb Day's
Database
Servings: 1 servings
Almond Butter Christmas Cake:::gwhp32a Recipe brought to you by Recipe Ideas
Categories: Cake; Christmas; Dessert; Holiday; Nut
The History of Recipes
Recipes as an idea can be found way back into history, at least as far back into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, these, old cook books were just very simple hieroglyphic recipes for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of 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 having made anyone who drank it feel exhilarated. Later on, in The time of the romans 25BC a roman called Apicius compiled a collection of scripts describing recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the roman meals were separated into starters, main course and desserts, something we still use today. Additionally, he tells us how the Roman chefs were skilled in the use of a wide range of spices, including a few that are still present in modern kitchens like bay, mint and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back many foods and spices from Arab cuisine, including coriander, parsley, basil and rosemary. The introduction of these new herbs and spices was responsible for an increase in cookery books, most of which are kept safe in private libraries. Over the succeeding few centuries, the rich and powerful families of Europe competed with each other to offer the most extravagent banquests, and because of this the best cooks and their collection of recipes were highly sought after. Even so, it was during the nineteenth century the formal cooking and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and recording recipes to help cooks of their time. When we get to the 20th century, cookery publications are in great demand, as a result of higher levels of literacy, people having more leisure time and being a little richer. The TV revolution brings us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Almond Butter Christmas Cake___gwhp32a recipe.
