Ingredients
1 cup butter (or marg.), softened
2 cup sugar
6 eggs, separated
3 cup cake flour
1/4 tsp soda
1 cup yogurt, plain, or sour cream
2 cup pecans, chopped to 4 cups
Directions
Cream butter and sugar until light and fluffy. Add egg yolks, one at
a time, beating well after each addition. Set aside about 1/4 cup
flour. Combine remaining flour and soda; add to creamed mixture
alternately with yogurt, beating well after each addition. Fold in
stiffly beaten egg whites. Dredge pecans in reserved flour, and fold
into batter.
Spoon batter into a greased a floured 10 inch tube pan or Bundt pan.
Bake at 300 degrees for 1-1/2 hours. Cool 15 minutes before removing
from pan.
SOURCE: Southern Living Magazine, sometime in 1977. Typed for you by
Nancy Coleman.
Servings: 1 cake
Pecan Pound Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Nut; Pecan
The History of Recipes
We can read the history of written recipes back into ancient history, in fact as far into history as the early Egyptians, and possibly even further than that. Interesting though that is, mostly, these old records were just simple hieroglyphic recipes for meal preparation.
In fact, the most ancient recipe found, according to Professor Solomon Katz, is a series of ancient tablets in ancient Sumerian which show the baking 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 Roman times around 25BC a man called Apicius created some documents showing how to cook the recipes cooked by wealthy Romans. In his works, he recounts how the meals were separated into starters, main meal and dessert, something that is very familiar to us today. Aspicius recounts how the cooks of his times made use of a wide range of spices and herbs, including many that are still in use today such as thyme, fennel and asafoetida. Later on, we have some books dating from the 14th Century - one book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the indian food that appears on menues today, but instead accounts of the types of meals prepared by the cooks of the rich and powerful of that period. Later on in the 1400s, knights returning from the crusades brought back a variety of foods, spices and herbs from the East, such as coriander, parsley, and rosemary. These new foods and tastes led to an explosion in recipe manuscripts, some of which are kept safe in private cookery archives. For the next few years, the rich families of the West strove to serve up the best banquets, and as a result cooks and their recipes were greatly in demand. However, it was during the 19th century that haute cuisine and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and recording recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cooking publications were greatly in demand due to increased literacy, people having more free time and being a little richer. The introduction of the TV brings us TV chefs and the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Pecan Pound Cake recipe.
