Ingredients
1 box yellow cake mix
1 can cherry pie filling
1 (3 oz) package each, vanilla
1 and chocolate instant
1 pudding, prepared as pk
1 directs
1 can crushed pineapple (16 oz)
1 drained
2 bananas
1 (16 oz) container nondairy
1 whipped topping
1/2 cup chopped nuts
Directions
Bake cake according to package directions.
While cake is baking, prepare each flavor of pudding, let chill.
In a punch bowl (or you can use a trifle bowl), break the cake into
medium-sized pieces and spread half over bottom of bowl, top with
half of the cherry filling, a layer of each flavor pudding (reserving
half of each for the next layer), drained pineapple, bananas, whipped
topping and chopped nuts. Repeat with second layer of each, using
all remaining ingredients.
If desired, garnish with coconut, chopped nuts and cherries.
Refrigerate overnight.
Assorted recipes from the Detroit News, entered by Diane Pahl
Servings: 12 servings
Punch Bowl Cake (Tdn) Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Drink; Punch
The History of Recipes
It is quite feasible to prove the history of recipes far back into antiquity, in truth as far back as ancient Egypt, and maybe further still. Interesting though that maybe, sadly, these ancient cookbooks were just very basic hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe discovered, according to food historians are a few clay tablets in ancient Sumerian which recount the baking 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 tried it feel wonderful and blissful. During Roman times 25BC a roman called Apicius wrote some scripts which described recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the meals were separated into hors d`oeuvres, main course and afters, something that is very familiar to us today. Aspicius also informs us how the Roman chefs used many different herbs and spices, including a few you will know for example bay, rue and dill. Closer to modern times, we find two interesting recipe books which date from the 14th Century - a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these books are not about the curry that appears on menues today, but rather accounts of the types of food on the menus of the nobility of that period. Later, in the 15th century, people returning from the crusades brought back many new spices and herbs from the holy land, including coriander, parsley, and rosemary. These new spices and herbs caused an increase in manuscripts on food, some of which are now in private libraries. During the succeeding few centuries, the powerful and wealthy houses tried to offer the most exotic meals, and consequentially the best cooks and their recipes could command a high salary. Even so, it wasn`t until the nineteenth century that formal cookery and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and writing down the recipes of their peers. By the time we get to the twentieth century, cook books are starting to become popular mostly due to better eduction, people having more leisure time and having more money to spend. Like it or not, the introduction of TV gave us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes like those on our web site. |
We hope you enjoy this Punch Bowl Cake (Tdn) recipe.
