3 cup flour
1 tbsp baking powder
1/2 tsp salt
1 cup butter
2 cup sugar
4 each eggs
1 cup milk
1 tsp vanilla
Directions
Preheat oven to 350. Grease & lightly flour three 9-inch baking
pans. Sift flour, baking powder and salt together. In large mixing
bowl, cream butter with sugar, using electric mixer if possible. Add
eggs, one at a time, mixing well after each addition. THe mixture
should be smooth and creamy. Using a spoon, gently fold in 1/3 of the
flour and 1/3 of the milk; repeat until all of the flour and milk are
incorporated. DO NOT BEAT MIXTURE AFTER INTRODUCTION OF THE FLOUR.
Stir in the vanilla. Distribute mixture evenly among the three baking
pans and bake about 30 minutes or until layers are golden brown and
spring back when gently pressed in the middle. Cool about 5 minutes,
then turn out of pans.
Servings: 12 servings
Caramel Nut Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Candy; Dessert
The History of Recipes
Written cooking instructions as an idea can be tracked back into the distant past, in truth as far as the Egypt of the Pharoahs, and maybe even further. Having said that, generally, these old recipes were just simple hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to experts is a series of tablets in Sumerian describing 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 those who drank it feel blissful and exhilarated. Later on, in The time of the romans 25BC a man called Apicius assembled some documents which described recipes prepared by wealthy Romans. In his works, he tells us how the roman meals were separated into starters, main course and desserts, something that is very familiar to us today. Aspicius describes how the Romans were skilled in the use of a good variety of aromatic flavors, including a few you will know for example basil, mint and asafoetida. Moving our culinary historical trip onwards, there are two interesting cookery books published in the 1300s ; a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, they are not about the indian curry that appears on menues today, but instead descriptions of the types of food prepared by the chefs of the rich and wealthy people of that time. Later on, in the 15th century, the Crusaders brought back many new foods and spices from Arab cooking, including spices such as basil and coriander. These new foods and spices was responsible for an increase in recipe books, some of which are now in private collections. When we get to the 20th century, recipe publications were increasing in popularity as a result of more people being able to read, leisure time and disposable income. |
We hope you enjoy this Caramel Nut Cake recipe.
