CAKE
1 cup shortening
1 1/2 cup sugar
1 tsp lemon extract
1 tsp butter extract
1 tsp almond extract
2 1/4 cup sifted flour
1/2 tsp salt
2 tsp baking powder
2/3 cup milk
4 each eggs
2 tbsp butter
ICING
1/2 cup butter
1/2 cup powdered sugar
3 tbsp milk (2 to 3 t. )
Directions
IN A LARGE BOWL CREAM SHORTENING, BUTTER AND SUGAR UNTIL LIGHT AND
FLUFFY. STIR IN LEMON, BUTTER AND ALMOND EXTRACTS. SIFT FLOUR THEN
RESIFT WITH SALT AND BAKING POWDER. ADD FLOUR TO SUGAR MIXTURE
ALTERNATING WITH MILK. BEAT TIL SMOOTH AFTER EACH ADDITION. ADD EGGS
1 AT A TIME BEATING WELL AFTER EACH EGG. THOROUGHLY BEAT ENTIRE
MIXTURE BEFORE POURING INTO A GREASED AND FLOURED 10 INCH TUBE PAN.
BAKE AT 350 DEG F. FOR 1 HOUR AND 25 MINUTES. ICING: COMBINE 1/2 C
BUTTER, POWDERED SUGAR AND ENOUGH MILK TO SO THAT MIXTURE CAN BE
EASILY DRIZZLED OVER CAKE.
Servings: 12 servings
Charlies Favorite Pound Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
Recipes as an idea can be tracked back into ancient history, in truth as far into history as ancient Egypt, and possibly even further. However, in the main part, these ancient cookbooks were just very simple pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe found, according to academics is a collection of ancient tablets in ancient 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 anyone who drank it feel wonderful and blissful. Progressing into Roman times 25BC a man called Apicius created some documents which described recipes cooked by wealthy roman citizens. He describes how the meals of wealthy Romans were separated into appetizers, main meal and afters, a very modern way of dining. He also recounts how the Romans were skilled in the use of many spices and herbs, including a few you will know like bay, fennel and asafoetida. Over the succeeding few centuries, the rich families of the West tried to offer the most exotic meals, and as a result chefs and their recipes were at a premium. Nevertheless, it was during the 19th century the formal cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and publishing recipes to help cooks of their time. When we get to the 20th century, cooking publications were starting to become popular mostly as a result of increased literacy, more spare time and having more disposable income. The TV revolution brings us celebrity TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Charlies Favorite Pound Cake recipe.
