Ingredients
1/2 cup almonds, sliced
1 cup coconut, flaked, toasted
1/3 cup brown sugar, packed
3 tsp butter, softened
1 3/4 cup flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter
3/4 cup brown sugar, packed
3 eggs
1/2 cup apricot preserves
1/4 cup sour cream
1/4 cup amaretto
2/3 cup dried apricots, snipped
Directions
Grease a 10" microwave-safe fluted tube dish. Sprinkle almonds over
sides. Combine coconut, 1/3 cup brown sugar and 3 tbsp butter. Press
into bottom of dish. Set aside. Stir together flour, baking soda and
salt. Beat 1/2 cup butter. Add 3/4 cup brown sugar and beat until
fluffy. Add eggs, preserves and sour cream. Beat well. Add flour
mixture and Amaretto, alternately, to beaten mixture, beating well
after each addition. Fold in apricots. Transfer batter to prepared
dish. Micro cook, uncovered, on 50 % power (medium) for 12 minutes,
giving dish a quarter turn every 5 minutes. To test for doneness,
scratch the slightly wet surface with a wooden toothpick. The cake
should be cooked underneath. If not done, cook on 100 % (high) for 30
seconds to 2 minutes or until done. Cool on rack for 5 minutes.
Invert and cool on a platter.
Servings: 12 servings
Apricot Amaretto Cake Recipe brought to you by Recipe Ideas
Categories: Alcohol; Cake; Dessert; Fruit
The History of Recipes
Food historians have found proof that recipes existed far back into distant history, certainly as far as the early Egyptians, and maybe even further. Interesting though that is, these, early cook books were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe discovered so far, according to academics is a series of clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Later on, in Roman times 25BC a roman called Apicius created some scripts detailing recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the cooks of Roman times used many spices and herbs, including some that we all recognise such as thyme, mint and dill. As our culinary historical trip moves on a few more years we find a couple of cookery books from the 1300s - a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the spicy food that is served today, but rather recipes for the types of meals prepared by the cooks of the rich people of that time. In the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from middle-east cuisine, including spices such as coriander, parsley, and rosemary. The introduction of these new culinary ideas led to a torrent in manuscripts on cookery, the majority of which still exist in private collections. Like it or not, the introduction of television gave us TV cooks and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Apricot Amaretto Cake recipe.
