Monday, April 16, 2012

Today's posting will be a recipe I found while researching the family. My Aunt had her own version of this called 1-2-3 Cake, that will stay in the family, but I think you will enjoy the Canadian version. Here is the history of the cake I found on the Internet. I left all the errors intact. Enjoy

1234 Cake
Culinary evidence confirms the practice of naming cakes for their measurements dates (at least) to the 18th century. In the days when many people couldn't read, this simple convention made it simple to remember recipes. Pound cake and cupcakes are foods of this genre. In fact? They were composed of the same basic ingredients of your 1234 cake.
There are several variations on the recipe for 1234 cake but "yr basic list" goes like this:
1 cup butter
2 cups sugar
3 cups flour
4 eggs
This combination, it its purest form, produces a chewy dense cookie-type treat reminiscent of medieval jumbals, or sugar cookies. The Internet confirms many cooks "fudge" (pardon the pun) this classic 1234 recipe by adding other ingredients in various proportions. Most common? Baking powder, milk, fruit juice, spices and nuts. These additions affect the taste and texture of the finished product.
Canadian recipe, circa 1877
Augusta Simmers.
One cup of butter, two of sugar, three cups of flour, four eggs; add a little more flour, roll out very thin on sugar, cut any shape, and bake quickly."
---The Canadian Home Cook Book, Compiled by the Ladies of Toronto and Chief Cities and Towns in Canada [Hunter, Rose and Company:Toronto] 1877 (p. 307)

No comments:

Post a Comment

Copyright 2013 June Stearns Butka. All rights reserved.