Ingredients
1 package yellow cake mix
4 large eggs glaze
1 stick butter
3/4 cup oil
2/3 cup sugar
2/3 cup apricot nectar
1/3 cup meyer's rum
Directions
Combine cake mix, eggs, oil and apricot nectar and beat with mixer 10
mins. Pour into lightly greased and floured tube pan and bake for 50
mins at 325F. Combine butter, sugar and rum in saucepan and bring to
a boil. Prick cake with long pronged fork; slowly pour glaze over top
and sides. May be frozen.
Servings: 10 servings
Apricot Rum Cake Recipe brought to you by Recipe Ideas
Categories: Alcohol; Cake; Dessert; Fruit
The History of Recipes
It is possible to follow the history of written recipes back into distant history, certainly as far as the Egyptians, and quite possibly further than that. However, generally, these old cookbooks were just basic hieroglyphic recipes for food preparation.
In fact, the oldest recipe discovered so far, according to food historians are some clay tablets in 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 `wonderful`. Later on, there are a couple of cookery books from the fourteenth century ; a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, they are nothing to do with the indian food that is familiar to us all today, but rather descriptions of the types of meals cooked for the rich and wealthy people of the period. Later, in the fifteenth century, the Crusaders brought back many foods, spices and herbs from Arab countries, including spices such as basil and rosemary. These new culinary innovations led to an outbreak in recipe manuscripts, the majority of which are kept safe in academic collections. During the following few hundred years, the powerful families of Wesstern Europe competed to serve up the best banquets, and as a consequence, chefs and their collection of recipes were greatly in demand. Notwithstanding that, it was during the 1800s that haute cuisine and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and writing down popular recipes of the day. By the time we get to the 1900s, recipe books are in great demand, due to more people being able to read, increased leisure time and having more money. The arrival of television brought us TV cookery programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Apricot Rum Cake recipe.
