Ingredients
CAKE
1 lb unsalted buffer (460g)
3 cup powdered sugar (300g)
3 cup all purpose flour (300g)
6 eggs
1 tsp each vanilla, almond extract
1/2 cup brandy (80ml)
1 pinch of salt
LEMON CREAM
1/2 tsp saffron threads
1/3 cup sugar (65g)
1/4 cup lemon juice (60ml)
2 eggs
4 tbsp butter, in pieces
1 g zest of one lemon
Directions
There are many historical references to saffron cordials made by
prolonged steeping of the spice in brandy and other alcohol. I have
been making this brandy cake for years and decided to try it with
saffron. It did not work; the saffron did not come through at all. My
tasters loved the cake, however, and suggested the saffron go in some
kind of icing instead. Great suggestion.
Cream butter and sugar, then add eggs, one at a time. Sift flour and
add it gradually. Add remaining ingredients, mix just until
combined. Preheat oven to 375F (190C). Bake in a greased and floured
bundt or ring pan for about 50 minutes. Cool in pan for 10 minutes,
then on cooling rack.
LEMON CREAM:
Steep saffron in lemon juice for 20 minutes. Whisk eggs and sugar,
then add juice. Switch to non-wooden utensil and cook cream in top
of double boiler until thick. Incorporate butter and cool before
using.
From "Wild About Saffron++A Contemporary Guide to an Ancient Spice",
by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle,
Daly City, Ca., 94105. 1987.
Posted by Stephen Ceideberg; March 30 1993.
Servings: 1 servings
Pound Cake With Brandy & Lemon Cream Recipe brought to you by Recipe Ideas
Categories: Alcohol; Cake; Dessert; Fruit
The History of Recipes
Historians have found proof that recipes existed back into history, at least as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, mostly, these ancient recipes were just very basic hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe discovered so far, according to historians is a series of clay tablets in Sumerian 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 having made anyone who drank it feel exhilarated and blissful. Later on, in Roman times 25BC a man called Apicius compiled a few documents describing recipes prepared by the Romans. In his works, he recounts how the meals were separated into starters, main course and afters, a style of dining still practiced today. Aspicius recounts how the ancient cooks made use of a good variety of aromatic flavours, including many that are still in use today like bay, rue and parsley. In the fifteenth century, the Crusaders brought back many foods and spices from Arab cuisine, including parsley and basil. These new foods and tastes led to a torrent in manuscripts on cooking, many of which still exist in private cookery archives. During the succeeding few hundred years, the wealthy families of the West competed with each other to offer the most extravagent banquests, and because of this the best cooks and their recipe collections were greatly in demand. However, it was during the nineteenth century that cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. By the arrival of the 1900s, cooking books were in great demand, as a result of higher levels of literacy, more leisure time and having more money. |
We hope you enjoy this Pound Cake With Brandy & Lemon Cream recipe.
