250 g flour, self raising
100 g butter
75 g dark brown sugar
150 g dried mixed fruit
1 tbsp black treacle
1 egg
1 tsp ground ginger
1 tsp mixd spice
1/2 tsp salt
1/2 tsp bicarbonate of soda
200 ml milk
Directions
Cream the butter and sugar until light and fluffy. Beat in the egg
and stir in the treacle. Sift the flour, ginger, spice and salt
together and stir into the creamed mixture. Dissolve the bicarbonate
of soda in the milk and stir into the cake mixture. Add the fruit and
mix well. Turn into a 20cm (8 inch) round cake tin lined with greased
greaseproof paper and bake in a moderate oven (170C, 325F, gas mark
3) for 1 hour or until cooked.
From:Country Cooking - Recipes from Wales by Sian Llewellyn.
Servings: 1 servings
Anglesey Cake - Cacen Sir Fon Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
It is quite feasible to track the history of written cooking instructions far back into distant history, in fact as far back as the Egypt of the Pharoahs, and possibly even further. Having said that, mostly, these old cook books were just basic hieroglyphic recipes for preparing food.
The truth of the matter is, the most ancient recipe found, according to academics 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 tried it feel wonderful and blissful. As we move into Roman times around 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes cooked by his fellow Romans. He tells us how the roman meals were divided into appetizers, entrees and desserts, a style of dining still practiced today. He also tells us how the ancient cooks used many different aromatic flavours, including some that we all recognise such as bay, rue and asafoetida. Moving on, we find some interesting books published in the 1300s - a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the indian curry that is popular today, but instead descriptions of the types of food eaten by the rich people of the time. Later, in the 15th century, people returning from the crusades brought back a variety of foods and spices from the East, such as coriander, basil and rosemary. The introduction of these new foods and spices led to a surge in books on cooking, many of which are kept safe in academic collections. By the advent of the 1900s, cookbooks are greatly in demand as a result of increased literacy, more free time and having more disposable income. Like it or not, the introduction of TV gave us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes like those on our site. |
We hope you enjoy this Anglesey Cake Cacen Sir Fon recipe.
