Ingredients
1 lucy koosman
1 frances nossen swtk50b
18 oz cake mix, yellow
3 1/2 oz instant vanilla pudding
4 eggs
1/2 cup ; cold water
1/2 cup oil
1/2 cup southern comfort
1 cup nuts, chopped fine --- glaze:
1/4 cup butter
1/8 cup ; water
1/2 cup sugar
1/4 cup southern comfort
Directions
Combine cake ingredients and beat on medium speed for 2 minutes.
Pour into greased and floured 10" tube pan or 12 cup bundt pan. Bake
for 1 hour @ 325. Cool slightly and invert on plate. Prick top and
brush half of the glaze evenly over the top and sides. Cool
completely. Reheat remaining glaze and brush cooled cake again.
Before serving, sift powdered sugar over cake. * GLAZE: Melt butter,
stir in water and sugar. Boil 1 minute, stirring constantly. Remove
from heat and add Comfort.
Servings: 1 servings
Comfort Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
It is quite possible to trace the history of written cooking instructions far back into antiquity, in truth as far back into history as the early Egyptians, and potentially, even further back. Interesting though that is, mostly, these ancient cookbooks were just very basic pictorial instructions for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to historians is a collection of stone tablets in Sumerian which describe the making 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 blissful and exhilarated. During Roman times 25BC a roman called Apicius compiled a few scripts which described recipes cooked by his fellow Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and afters, a very modern way of dining. This early Roman chef recounts how the Roman cooks used a good variety of aromatic flavors, including some that we all recognise such as bay, rue and dill. Closer to modern times, there were two books dating from the 1300s ; one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these two books are unconnected to the spicy food that we all know today, but instead descriptions of the types of food enjoyed by the rich and wealthy people of those days. Later, in the 15th century, people returning from the crusades brought us many new spices and herbs from Arab cuisine, including spices such as rosemary and coriander. The introduction of these new tastes led to an eruption in cookery books, most of which are kept safe in academic collections. During the succeeding few centuries, the rich and powerful families of Wesstern Europe tried to offer the most exotic banquets, and because of this chefs and their recipe collections were greatly in demand. However, it was during the 19th century the formal cooking and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, trying out, and recording the recipes that were being prepared for the better households. By the time we get to the twentieth century, cookery books were starting to become popular mostly due to higher levels of literacy, increased leisure time and having more money. Like it or not, the introduction of TV brings us celebrity TV chefs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Comfort Cake recipe.
