1 cup unsalted butter -- softened
3 cup granulated sugar
6 large eggs
1 cup sour cream
1/2 cup apricot brandy
1 tsp vanilla extract
2 tsp dark rum
3 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
Directions
In a large bowl, cream butter and sugar. Beat until mixture is light
and fluffy. Add eggs 1 at a time, beating well after each addition.
Beat in sour cream, brandy, vanilla, and rum. In another bowl, sift
together the flour, salt, and baking soda. Stir the flour mixture
into the butter and egg mixture. Pour batter into buttered Bundt pan
and bake for 1 hour at 325^, or until cake tester inserted in the
center comes out clean. Cool the cake in the pan on a rack for 1
hour. Then, turn it out of the pan on a rack to cool completely.
~Diana Rattray
Recipe By : Dining on Deck
Servings: 12 servings
Apricot Pound Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit
The History of Recipes
We can read the history of written recipes back into antiquity, at least as far back into recorded history as pharonic Egypt, and possibly even further. Interesting though that maybe, in the main part, these old records were just basic hieroglyphic instructions for preparing food.
The truth of the matter is, the oldest recipe found, according to academics is a collection of ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. As we move on, there are a couple of interesting recipe books dating from the fourteenth century - a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian food that we all know today, but instead recipes for the types of meals on the tables of the rich people of that period. Later, in the fifteenth century, the Crusaders brought back many foods, spices and herbs from the Middle-East, including coriander, parsley, and basil. The introduction of these new foods and spices caused an outbreak in publications on food, the majority of which are now in private libraries. During the next few centuries, the wealthy families of the West competed with each other to lay on the best banquets, and as a result the best cooks and their recipes were much in demand. Nevertheless, it wasn`t until the 1800s that fine cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collecting, trying out, and publishing recipes that were common in the better off homes of the day. The revolution that is television brought us cooking programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Apricot Pound Cake recipe.
