American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes

Product Description
Taste your way through America with more than 125 recipes for our favorite historical cakes and frostings.\nCakes 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.\nIn
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.
Review
“If you like cakes, you're not alone. For 250 years, Americans have been making whatever cake they could with whatever they could find. Anne Byrn's impressive, big-hearted, historical tribute to the genre is a must-have for its dizzying diversity. (You surely haven't heard of Oregon prune cake, Texas sheath cake or Scripture Cake, have you?) You can trace America's gastronomic evolution and geographic expansion from cornmeal and molasses to Hershey bars and pineapples. Both the cakes and their stories are obscure, unexpected, delightful and worth getting to know, one sweet slice of history at a time.”\n— T. Susan Chang, NPR Kitchen Window\n“Readers will find decade-defining information, such as the popularity of using baby food fruit purees in baking in the 1970s, and sidebars on prominent baking figures who have made their marks in kitchens across the country, including Betty Crocker and Martha Stewart. These well researched and written pages go far beyond the average baking guide.”\n—
Publisher’s Weekly\n“Fascinating, delightfully original,
American Cake [is] author Anne Byrn’s can’t-stop-reading history lesson that’s masquerading as a cookbook. One that’s bound to be a prizewinner.”\n—Rick Nelson, Star Tribune\n“Byrn digs deep into America’s archives, including everyday recipe boxes, to find the history behind some of the country’s most popular cakes.”\n—Addie Broyles, Austin American-Statesman
About the Author
Anne Byrn is the bestselling author of the
Cake Mix Doctor and
Dinner Doctor cookbook series. Formerly a food editor at
The Atlanta Journal-Constitution and a graduate of the La Verenne École de Cuisine in Paris, Byrn lives with her family in Nashville, Tennessee.
Excerpt. © Reprinted by permission. All rights reserved.
CHAPTER 1\n1650 to 1799\nBaking Cakes in Early America\nFROM THE PURITANS who settled in New England to the Dutch in New York, Quakers in Philadelphia, Germans in much of Southeastern Pennsylvania, and British on down the coastline to Charleston, people came to America to build a new life. Once home kitchens and bake ovens were established, and once a source of sweetener was available--whether it was local honey, maple syrup, molasses, or the more expensive white sugar--cake baking in America began.\nThe first true cakes baked at home on American soil were sweet, yeasty, breadlike cakes and fruitcakes, British £d cakes, cheesecakes, sponge cakes, and a molasses ginger cake. They were leavened with yeast cultures brought with the settlers from Europe or ma