1 tbsp almonds, finely chopped
1/2 lb butter
3 cup sugar
1 tsp vanilla extract
1 tsp almond flavoring
1 cup sour cream
6 large eggs
3 cup flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 ********glaze*********
1 cup confectioners' sugar
1 tsp vanilla extract
2 to 3 tablespoons champagne
1 tsp almond extract
Directions
Preheat oven to 300 degrees. Grease and flour a 10 inch bundt pan.
Sprinkle almonds on bottom and set aside. Cream the butter until it is
light and fluffy. Add the sugar one cup at a time, beating well until
the mix is smooth. Blend in the vanilla and almond flavoring and the
sour cream. Add the eggs one at a time, beating well after each
addition. Sift together the flour, salt, baking soda, and powder and
add flour mix to the cake batter mixing just enough to incorporate
it. Pour batter into prepared pan. Set in middle of oven. Bake for
1-1/2 hours or until cake tests done. Remove from oven. Loosen edges
from side of pan with spatula; set on cake rack. Let cool 5 minutes
and remove from pan. Approximately 10 servings.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
Servings: 10 servings
Champagne Almond Cake Recipe brought to you by Recipe Ideas
Categories: Alcohol; Cake; Dessert; Nut; Pork
The History of Recipes
It is actually possible to trace the history of written cooking instructions far back into the distant past, in truth as far back into history as the early Egyptians, and possibly even further. Interesting though that maybe, these, early cook books were just simple hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to experts are a few tablets in the Sumerian language 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 having made people feel blissful and exhilarated. Moving on, we find a couple of interesting cookery books dating from the 1300s ; a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the spicy food that we all know today, but rather accounts of the types of food on the menus of the nobility of that time. During the following few centuries, the families of Europe tried to serve the most exotic banquets, and as a consequence, cooks and their recipe collections became highly prized. Even so, it was during the 19th century the formal cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and recording popular recipes of the day. By the advent of the 1900s, cookbooks were increasing in popularity due to more people being able to read, more free time and disposable income. |
We hope you enjoy this Champagne Almond Cake recipe.
