Pound Cake With Brandy & Lemon Cream Recipe


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There are many historical references to saffron cordials made by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

We are able to trace the history of `recipes` far back into ancient history, in truth as far back as the early Egyptians, and maybe even further. Interesting though that is, mostly, these early cookbooks were just simple hieroglyphic or cunieform recipes for preparing food.

The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of ancient tablets in the Sumerian language which describe 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 drank it feel `exhilarated, wonderful and blissful`.

As we move into The time of the romans around 25BC a roman called Apicius created a collection of documents which described recipes cooked by the Romans. In his works, he describes how the meals were separated into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the Roman cooks were skilled in the use of a wide range of herbs, including a few you will know for example thyme, fennel and dill.

As we move on, there were two books dating from the 1300s : one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the curry that is served today, but rather descriptions of the types of food prepared by the chefs of the rich and powerful of that period.

Later, in the fifteenth century, people returning from the crusades brought us many new spices and herbs from Arab countries, including spices such as coriander, parsley, basil and rosemary. These new foods and tastes caused an outbreak in manuscripts on cooking, the majority of which are now in academic collections.

By the advent of the 20th century, cookery books are starting to become popular mostly due to more people being able to read, increased leisure time and being a little richer.

The revolution that is television gave us celebrity TV chefs and the accompanying recipe books.

And that brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes just like those on the site you are now reading.

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