TIP OF THE DAY: Bake A Cake For Father’s Day
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Thinking of baking a cake for Father’s Day? Perhaps a torte?
What’s the difference? According to food historians, the ancient Egyptians were the first to demonstrate advanced baking skills. The cakes of ancient times were very different: more bread-like, often with added nuts and dried fruits and sweetened with honey (think panettone). Medieval European bakers made fruitcakes and gingerbread. |
 A torte is dense and typically one layer. This Dobos Torte is available from DeanDeluca.com. |
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With more reliable ovens, food molds and the availability of refined sugar, early versions of modern cakes—round with boiled icing—were first baked in Europe sometime in the mid-17th century. It was not until the middle of the 19th century that the modern cake appeared, made with refined white flour and baking powder. Buttercream frostings began to replace boiled icings in the early 20th century. Now, back to Father’s Day: To paraphrase our friends at Pillsbury, nothing says lovin’ like something from the oven. What kind of cake should you bake for Father’s Day? If you don’t know Dad’s favorite and you don’t want to ask, check out our recipes and Cake Glossary for inspiration. FOOD TRIVIA: The word cake originated between 1200 and 1250 C.E. The term is a derivation of the Old Norse kaka, and is related to the Middle English kechel and the German Kuchen. |
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