Post by applecrisp1 on Oct 14, 2016 10:34:47 GMT -5
I just read about this book a few days ago --- American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes. Just thought I would mention. It looks like it could be fun read. A check out of the library, flip thru on the train kind of book to me. I like reading about history and combine that with cake ......
Here's a blurb off of Amazon....
Cakes in America aren't just about sugar, flour, and frosting. They have a deep, rich history that developed as our country grew. Cakes, more so than other desserts, are synonymous with celebration and coming together for happy times. They're an icon of American culture, reflecting heritage, region, season, occasion, and era. And they always have been, throughout history.
In American Cake, Anne Byrn, creator of the New York Times bestselling series The Cake Mix Doctor, takes you on a journey through America's past to present with more than 125 authentic recipes for our best-loved and beautiful cakes and frostings. Tracing cakes chronologically from the dark, moist gingerbread of New England to the elegant pound cake, the hardscrabble Appalachian stack cake, war cakes, deep-South caramel, Hawaiian Chantilly, and the modern California cakes of orange and olive oil, Byrn shares recipes, stories, and a behind-the-scenes look into what cakes we were baking back in time. From the well-known Angel Food, Red Velvet, Pineapple Upside-Down, Gooey Butter, and Brownie to the lesser-known Burnt Leather, Wacky Cake, Lazy Daisy, and Cold Oven Pound Cake, this is a cookbook for the cook, the traveler, or anyone who loves a good story. And all recipes have been adapted to the modern kitchen.
American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes by Anne Byrn
The book sounds interesting and I'm sure I would enjoy it but really, Lesser known Wacky Cake??? Well, maybe nowadays but when I was in 7th grade, that was the very first thing (along with Goofy Frosting) we learned how to make in Home Ec.
Funny, because yesterday I was digging through old photos to post on FB for my neice's birthday, and came across my old recipe cards for both those recipes.
Funny you mention Ann Byrn, as I just copied a recipe of hers into MC this morning.
* Exported from MasterCook *
Anne Byrn's 1917 Applesauce Cake
Recipe By : Serving Size : 9 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 2 Tbsp butter (plus some for the pan) 1 cup unsweetened applesauce 2 cups all-purpose flour (plus 1 Tbsp) 1 tsp baking soda 1/2 tsp cinnamon 1/2 tsp ground cloves 1/4 tsp salt 1/4 tsp nutmeg 2/3 cup raisins
Allow the butter to come to room temperature. Preheat the oven to 350ºF. Coat the inside of an 8x8-inch baking dish with butter.
In a large bowl, cream together 2 Tbsp of butter and the sugar using a hand mixer or mixing by hand with a wooden spoon. Add the applesauce and stir to combine.
In a separate bowl, stir together the flour, baking soda, cinnamon, cloves, salt, and nutmeg until well combined.
Pour the flour mixture into the applesauce mixture and stir just until combined.
In a separate small bowl, toss the raisins with about 1 Tbsp flour until they are lightly coated. Fold the flour coated raisins into the cake batter. Spread the cake batter into the prepared baking dish.
Bake the cake for 30-35 minutes, or until the the center springs back when pressed. Let the cake cool for 15 minutes before slicing into 9 pieces.
Post by applecrisp1 on Oct 14, 2016 12:39:46 GMT -5
Wacky cake was often my answer to ---- I want something sweet, cookies or cake would work, but I have no eggs or butter. Wacky cake for the win! More than a few late nights have I whipped up that cake, I'll admit, often when I was just in a crappy mood and needed something pronto and nothing in the house would remotely work. I love hummus, both sometimes hummus and carrots just don't cut it.
wallycat -- Me too, I love this kind of thing. Learning how and why something started, became popular. History and cooking -- and cake no less. A great combo.