1/2 cup butter or margarine
1 cup dark brown sugar, packed
2 eggs, large
1/2 cup honey
2 cup flour
1 tsp baking soda
1/2 tsp nutmeg, ground
1/2 tsp cinnamon, ground
1/2 tsp cloves, ground
1/2 tsp ginger, ground
1/2 cup water, boiling
2 tsp lemon extract
1 tsp lemon rind, grated
Directions
Spray a 2 quart rectangular glass dish with non-stick coating; set
aside. Put butter into a 2 quart glass bowl. Microwave on 30% (medium
low) 2 minutes or until butter is soft. Cream in sugar; then eggs.
Stir in honey. Sift flour together with soda, nutmeg, cinnamon,
cloves and ginger. Add flour mixture, alternately, with water. Add
lemon extract and rind. Pour batter into prepared dish. Rotating dish
twice during baking, microwave on 70% (medium high) 10 to 12 minutes
or until cake tests done. Serve hot.
Servings: 12 servings
Microwave German Honey Spice Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; German; Microwave
The History of Recipes
It is quite possible to prove the history of written cooking instructions far back into the distant past, in truth as far as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, these, early cook books were just primitive hieroglyphic recipes for food preparation.
In fact, the most ancient recipe found, according to historians is a collection of stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Progressing into Roman times around 25BC a roman called Apicius created a collection of scripts which described recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the early Romans were skilled in the use of many spices and herbs, including many that are still in use today like thyme, mint and parsley. Later on, there were two interesting cookery books published in the fourteenth century ; one book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the curry that is served today, but instead descriptions of the types of meals eaten by the rich and wealthy people of the period. Later on in the 1400s, people returning from the crusades brought us many new foods and spices from the East, including basil and coriander. The introduction of these new culinary ideas created a surge in publications on food, some of which are kept safe in private collections. For the centuries that followed, the upper classes tried to lay on the most extravagent banquests, and as a result the best cooks and their recipe collections were much in demand. However, it was during the nineteenth century that formal cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, testing, and recording the recipes that were being prepared for the better households. By the arrival of the 1900s, cookbooks are greatly in demand due to higher levels of literacy, leisure time and being a little richer. Like it or not, the introduction of television gave us TV chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Microwave German Honey Spice Cake recipe.
