3 cup cake flour, sifted
3 tsp baking powder
1/2 tsp salt
3/4 cup butter, or shortening
1 1/2 cup sugar
3 each eggs, unbeaten
1/2 cup almonds, finely chopped
1/2 cup raisins, finely cut
1 cup milk
1 tsp vanilla
Directions
Sift flour once, measure, add baking powder and salt, and sift
together three times. Cream butter thoroughly. add sugar gradually,
and cream together until light and fluffy. Add eggs, one at a time,
beating thoroughly after each. Add nuts and raisins and beat well.
Add flour, alternately with milk, a small amount at a time, beating
after each addition until smooth. Add vanilla. Bake in two greased
9-incb layer pans in moderate oven (375 degrees F.) 25 minutes, or
until done. Spread Boiled Frosting (see recipe) between layers and on
top and sides of cake. Decorate top of cake with wreath of holly,
using pieces of maraschino cherries or red cinnamon candies for
berries, and slices of angelica or citron for leaves and stems. Or
decorate with poinsettias made of candied cherries. Slice cherries in
rings, cut rings in half, and arrange to form petals of poinsettias.
If desired, Lemon Butter Frosting (see recipe ) may be used.
Servings: 1 servings
Almond Butter Christmas Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Christmas; Dessert; Holiday; Nut
The History of Recipes
We can follow the history of meal recipes far back into antiquity, certainly as far back into history as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, generally, these old cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to historians is a series of clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Continuing our culinary historical journey, we find a couple of interesting cookery books published in the 1300s : one book called `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these two books are nothing to do with the curry that is popular today, but rather accounts of the types of meals prepared by the chefs of the rich and wealthy people of the time. Later on, in the 15th century, people returning from the crusades brought back many new foods and spices from the holy land, including spices such as parsley, basil and rosemary. The introduction of these new culinary ideas led to a surge in manuscripts on cooking, many of which still exist in private libraries. Over the succeeding few hundred years, the powerful and wealthy houses tried to serve the most extravagent banquests, and consequentially chefs and their collection of recipes were much in demand. However, it was during the 1800s that formal cookery and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, testing, and publishing popular recipes of the day. When we get to the twentieth century, cook books are increasing in popularity as a result of better eduction, leisure time and having more money. The TV revolution gave us celebrity chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Almond Butter Christmas Cake recipe.
