3 1/2 cup flour
1 tsp baking powder
3/4 cup oil
1/2 cup white raisins
1 1/4 cup sugar
1/2 cup chopped walnuts
2 tsp grated orange peel
1/2 cup cognac
1 tsp baking soda
2 cup orange juice
2 tsp cinnamon
1 cinnamon for sprinkling
1 10x sugar
Directions
Sift flour into ceramic bowl and mix the baking
powder; scoop out a well in center. Heat oil in
frying pan and pour into the flour. Add raisins,
sugar, nuts, orange peel, cognac, baking soda
dissolved in the orange juice, and cinnamon. Mix to
make a stiff dough. Put into a buttered tube pan or
baking pan and bake in preheated 300 F. oven for abt.
1 hour. As soon as you remove it from the oven,
sprinkle with the cinnamon and confectioner's sugar.
Servings: 1 servings
Keik Nistsimo (Lenten Cake) Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
Transcribed cooking instructions as a concept can be found back into ancient history, in truth as far back into recorded history as ancient Egypt, and quite possibly further than that. However, these, early records were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe found, according to historians are some ancient tablets in ancient Sumerian describing the baking 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. As our culinary historical trip moves to more modern times we have a couple of interesting cookery books which appeared in the fourteenth century : one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these are not about the indian food that we all know today, but rather recipes for the types of food prepared by the chefs of the nobility of that period. In the 15th century, knights returning from the crusades brought back many new foods and herbs from the Middle-East, including coriander, parsley, basil and rosemary. The introduction of these new foods and spices prompted a torrent in publications on food, most of which still exist in private libraries. Over the following few centuries, the rich families of the West tried to serve the most exotic meals, and as a result the best cooks and their collection of recipes were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, testing, and publishing the recipes that were being prepared for the better households. The introduction of television brings us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Keik Nistsimo (Lenten Cake) recipe.
