Americandessert

Caramel Cake

Name: Caramel Cake
Cuisine: American
Ingredients: one pound of shortening; one and one-half pounds of sugar; ten eggs; vanilla; one-half pound of raw almonds; one pint of milk; two pounds of cake flour; one-half ounce of baking powder

From Perfection in baking, 1895

For layer cakes, bake in flat layers and fill with soft egg icing.

Presented as published in 1895. 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

Nutrition per serving

11647Calories

139 gProtein

1458 gCarbs

595 gFat

Full nutrition (34 nutrients)

Calories11647 kcal

Protein139 g

Carbohydrates1458 g

Fiber40 g

Sugars706 g

Total Fat595 g

Saturated Fat19 g

Monounsaturated Fat75 g

Polyunsaturated Fat29 g

Omega-30.1 g

Cholesterol58 mg

Sodium1713 mg

Potassium3370 mg

Calcium2143 mg

Iron77 mg

Magnesium795 mg

Phosphorus2715 mg

Zinc14 mg

Copper3.4 mg

Manganese11 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.4 mg

Vitamin K2.7 mcg

Vitamin B60.8 mg

Vitamin B122.6 mcg

Thiamin (B1)8.7 mg

Riboflavin (B2)4.6 mg

Niacin (B3)71 mg

Folate1687 mcg

Choline181 mg

Caffeine0 mg

Water556 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 23. The excerpt below is the record exactly as published.

Caramel Cake. Cream well one pound of shortening, one and one-half pounds of sugar, then ten eggs, vanilla added; one-half pound of raw almonds roasted and chopped very fine ; one pint of milk, two pounds of cake flour, one-half ounce of baking powder

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