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
It is possible to read the history of `recipes` back into antiquity, certainly as far back into recorded history as the Egyptians, and quite possibly further than that. However, generally, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe found, according to food historians is a series of tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Later on, in Roman times 25BC a roman called Apicius created some scripts which described recipes prepared by wealthy Romans. He describes how the meals of wealthy Romans were separated into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the ancient cooks made use of many spices and herbs, including a few that will be familiar to modern cooks such as bay, mint and dill. During the succeeding few centuries, the powerful and rich tried to lay on the most extravagent meals, and as a result chefs and their recipes could command a high salary. Nevertheless, it was during the 19th century the formal cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cookbooks are increasing in popularity as a result of increased literacy, more spare time and having more money to spend. |
We hope you enjoy this Almond Butter Christmas Cake recipe.
