vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Burnt Sugar Cake
From Delicacies, 1929
Serves 3
Presented as published in 1929. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 45. The excerpt below is the record exactly as published.
Burnt Sugar Cake \l/2 cups sugar 3 eggs, (whites 2y2 cups flour separate) 2 teaspoons baking pow- 1 cup milk (jer 3 tablespoons burnt sugar T 2 cup butter Burnt Sugar. — J^ cup sugar in skillet, brown. Add V2 cup water, slowly and cook to syrup. Frosting.— 2 tablespoons cream. 2 tablespoons burnt sugar, powdered sugar. Mix and spread on cake. — Mrs. E. F. Hoover. Chocolate Nut Cake 1-3 cup shortening lA tsp. salt 2 cups sugar 2 sq. melted chocolate 4 eggS }i cup English walnuts 1 cup milk broken in pieces 2-1-3 cups flour 1 tsp. vanilla 4 tsp. baking powder Cream shortening and add one cup sugar gradually. Beat egg yolks thick and light and add remaining: cup sugar. Com- bine "mixtures and add melted chocolate. Mix and sift flour. baking powder and salt ; add to first mixture alternately with milk. Add nut meats and vanilla, then cut and fold in whites of eggs beaten stiff. Bake in tube pan forty-five minutes or will make three good sized layers. — Mrs. Garrett G. Bradt. -107— Cakes Thursday Club Delicacies Zwieback Cake 1 cup chopped nuts 2 tsp. baking powder 1 cup ground zwieback 2 eggs Yi cup sugar 2 tbsp. cold water Pinch of salt Mix dry ingredients in bowl, add eggs and water beaten together. Cook in greased and floured pan in moderate ov- en about 25 minutes. Cover with any kind of berries or peaches well sugared and whipped cream. — Mrs. Hozvard Shores. White Cake \l/2 cupfuls sugar 3 egg whites Yi cupful shortening 3 cupfuls flour 1 cupful milk or water 3 teaspoonful baking powde
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