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American Cake

posted by: November 29, 2016 - 7:00am

Cover art for American CakeI have always fancied myself a baker, so I couldn’t wait to dig my teeth into Anne Byrn’s American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-loved Cakes from Past to Present. In her latest, Byrn, the best-selling author of Cake Mix Doctor (which has one of my favorite, go to cake recipes — Chocolate Kahlua Cake), not only gives you delicious recipes, but the history behind some of your favorite cakes as well.

 

The book starts with baking in America in the mid-1600s and continues through the present. Home bakers did not always have modern day appliances, but they still baked wonderful cakes. There were times when some of the ingredients were scarce and people had to improvise, which, according to Byrn, is the mark of a good baker. We learn that early cake baking was done by the wealthy because the ingredients were expensive. Each recipe comes with a brief history. Maryland’s own Smith Island Cake has an entry. There were  “war cakes” and “Depression cakes,” which were  made without eggs, sugar or butter due to unavailability or rationing. Post-World War II, fictional character Betty Crocker had a large influence on women with her cake mixes and cookbooks.

 

American Cake tells the story of our nation’s history through my favorite treat, cake. Don’t worry, you don’t have to cook over an open fire — Byrn has updated the recipes for our modern bakers. Many of these recipes will be in my baking rotation. Happy baking and more importantly, happy eating.

 


 
 

Revised: November 29, 2016