Ingredients
1 cup butter, softened
1 cup sugar
3 eggs
6 oz poppyseed filling
12 oz almond filling
2 1/4 cup flour
2 tsp baking powder
1/2 tsp salt
1/4 cup milk
ALMOND GLAZE
1 cup confectioner's sugar
2 tbsp light cream
1/4 tsp almond extract
Directions
Preheat oven to 350F. Grease and lightly flour a 10 inch tube or
bundt pan. Cream butter and sugar together until light and fluffy.
Add eggs, one at a time, mixing thoroughly after each addition. Beat
in almond filling, and poppyseed filling. Sift together flour, baking
powder and salt. Add to creamed mixture alternately with the milk,
beginning and ending with dry ingredients. Blend thoroughly. Turn
batter into prepared pan. Bake 50 minutes, or until a cake tester
inserted in center of cake comes out clean. Cool about 10 minutes.
Remove from pan and cool thoroughly. Glaze: Combine all ingredients
and stir until well blended and smooth. Drizzle over top of cake.
Servings: 12 servings
Almond\Poppyseed Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Nut
The History of Recipes
Food historians have tracked the existance of recipes far back into the far past, at least as far back into history as the ancient Egyptians, and maybe even further. Interesting though that is, mostly, these ancient records were just basic pictorial instructions for preparing food.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, is a series of stone 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 having made drinkers feel blissful and exhilarated. As our culinary historical trip moves on a few more years we find some recipe books dating from the 1300s : a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the indian curry that is served today, but rather accounts of the types of meals on the tables of the rich people of that period. In the fifteenth century, people returning from the crusades brought back many spices and herbs from the Middle-East, including spices such as parsley, basil and rosemary. These new foods and tastes created an outbreak in books on cooking, the majority of which are now in private cookery archives. Over the following few hundred years, the powerful and rich competed with each other to offer the most exotic banquets, and as a result chefs and their collection of recipes were highly sought after. However, it was during the 1800s that fine cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and publishing popular recipes of the day. Like it or not, the introduction of television gave us TV cookery programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Almond_Poppyseed Cake recipe.
