Ingredients
1 package golden pound cake mix(16oz)
1/2 cup granulated sugar
1/2 cup sweet white wine
1/2 tsp grated orange peel
1/2 cup orange juice
1 powdered sugar
Directions
Prepare cake as directed on package except - pour batter into greased
and floured 9-cup bundt cake pan. Bake until wooden pick inserted in
center comes out clean, 45 to 55 minutes.
While cake is cooling, mix granulated sugar, wine, orange peel and
orange juice in 1 1/2-quart saucepan. Heat to boiling, stirring
constantly. Boil and stir 1 minute. Remove from heat.
Cool cake 5 minutes; remove from pan. Invert on serving plate. Pierce
top of cake gently with fork, inserting tines as far as possible.
Spoon syrup over cake; let stand until syrup is absorbed, about 30
minutes. Sprinkle top of cake with powdered sugar. Nice garnished
with orange slices.
Servings: 8 servings
Pound Cake A L'orange Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit
The History of Recipes
We are able to track the history of written recipes back into the distant past, in fact as far back into history as pharonic Egypt, and possibly even further than that. In practice though, in the main part, these early cookbooks were just primitive pictorial recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history are a few tablets in ancient Sumerian describing the baking 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 blissful. As we move on, we have a couple of books which were published in the 1300s - one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these books are not about the indian food that is familiar to us all today, but rather recipes for the types of food on the menues of the rich and powerful of that period. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and spices from Arab countries, including spices such as coriander, parsley, and rosemary. These new foods and spices caused an increase in publications on food, many of which still exist in private collections. During the next few centuries, the rich families of Wesstern Europe strove to lay on the most extravagent meals, and as a consequence, chefs and their recipes were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, trying out, and publishing the recipes of their peers. The revolution that is television brings us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to access massive numbers of recipes like those on our site. |
We hope you enjoy this Pound Cake A L'orange recipe.
