Ingredients
2 cup all-purpose flour
1 tsp ground cinnamon
3/4 cup sugar
1/8 tsp salt
3/4 cup vegetable oil
21 oz can cherry pie filling
2 eggs
6 oz semisweet chocolate chips
2 tsp vanilla extract
1 cup chopped nuts
1 tsp baking soda
1 confectioners sugar
Directions
1.Preheat the oven to 350=B0. Butter and flour a bundt pan or
10-inch tube pan.
2.In a bowl, combine the flour, sugar, oil, eggs, vanilla, baking
soda, cinnamon and salt. Mix well. Stir in the cherries and their
liquid the chocolate chips and nuts.
3.Pour the batter into the prepared pan and bake for about 1 hour,
until a cake tester inserted in the center comes out clean.
4.Cool on rack and remove from the pan to cool completely.
5.To serve, sprinkle with confectioners sugar, if desired.
serves 16
Servings: 16 servings
Chocolate Cherry Cake 2 Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert; Fruit
The History of Recipes
It is quite feasible to trace the history of recipes far back into antiquity, in fact as far into history as the early Egyptians, and possibly even further than that. In practice though, these, early cook books were just very simple hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to experts is a series of stone tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Later on, in The time of the roman empire around 25BC a man called Apicius created some scripts showing how to cook the recipes cooked by his fellow Romans. In his publication, Apicius tells us how the roman meals were separated into starters, main course and dessert, a very modern way of dining. Aspicius also describes how the ancient Romans used many different spices and herbs, including a few that will be familiar to modern chefs for example thyme, mint and parsley. Later, we have some interesting books which appeared in the 1300s ; a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the curry that we all know today, but rather descriptions of the types of meals cooked for the upper classes of those days. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from the holy land, such as parsley and basil. The introduction of these new tastes was responsible for a torrent in manuscripts on food, most of which still exist in academic collections. During the following few hundred years, the upper-class families of Europe strove to offer the most extravagent meals, and consequentially cooks and their recipe collections became highly prized. Notwithstanding that, it was during the nineteenth century that formal cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, testing, and publishing recipes of the day. By the time we get to the 1900s, cooking books are greatly in demand mostly as a result of better eduction, more free time and disposable income. The arrival of television brings us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes like those on this site. |
We hope you enjoy this Chocolate Cherry Cake 2 recipe.
