Caramel Cake

Ingredients

• Whites of eight eggs
• three-quarters cup of butter
• one and three-quarters cups of sugar
• two and three-quarters cups of flour
• one-half cup of sweet milk
• one heaping teaspoonful of yeast powders

Method

1. 1

   Bake in jelly pans.

2. 2

   For filling, combine four cups of brown sugar, one cup of sweet milk, one cup of butter, and two cups of shelled pecans.

3. 3

   Boil sugar and milk together, add butter, and boil until it drops from the spoon.

4. 4

   Add pecans and let it remain on the stove for a few minutes, then beat until stiff enough to put between the cake layers.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 103. The excerpt below is the record exactly as published.

CARAMEL CAKE. Whites of eight eggs, three-quarters cup of butter, one and three-quarters cups of sugar, two and three- quarters cups of flour, one-half cup of sweet milk, and one heaping teaspoonful of yeast powders

Cook this with the app: pantry check, scaling, and the assistant.