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
It is actually possible to trace the history of written cooking instructions far back into the far past, in truth as far as early Egypt, and maybe further still. Having said that, in the main part, these old cook books were just very basic pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians are a few ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Progressing into The time of the roman empire 25BC a man called Apicius created a number of scripts detailing recipes enjoyed by the Romans. In his publication, he tells us how the meals were divided into appetizers, main course and desserts, something that is very familiar to us today. He also tells us how the cooks of Roman times used many different herbs and spices, including a few that are still present in modern kitchens such as bay, mint and parsley. For the centuries that followed, the rich families of the West competed to serve up the most extravagent banquests, and because of this the best chefs and their recipes were greatly in demand. Notwithstanding that, it was during the nineteenth century that cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, verifying, and recording the recipes that were being prepared for the better households. By the time we get to the 20th century, cooking publications were highly popular as a result of higher levels of literacy, people having increased spare time and being a little richer. |
We hope you enjoy this Apricot Amaretto Cake recipe.
