Caramel Cake

Ingredients

• 1/2 cup sugar
• 1 teaspoon cream of tartar
• 1/2 cup butter
• 1/2 teaspoon soda
• 1 cup sweet milk
• 2 cups 'Alma Flour'
• 4 whites of eggs, well beaten

Method

1. 1

   For caramel filling: Boil 2 cups white sugar with butter the size of a small egg and 1 cup sweet milk together for 7 minutes.

As published

This recipe was extracted from The Edwardsville cook book (1906), page 36. The excerpt below is the record exactly as published.

1 teaspoon soda. 2 teaspoons cream tartar. Flavor to taste. DELICATE CAKE. 4 cups flour. 1 cup butter. 1 teaspoon soda. CAKES. 119 CREAM CAKE. Mrs. A. Stubbs. 2 cups gran, sugar, sifted. 1 cup butter. 2 heaping teaspoons baking 1 cup sweet milk. 4 cups flour, sifted 4 times. 4 whites of eggs. powder. Elavor with White Rose. CHOCOLATE CARAMEL CAKE. Miss Carrie Wolf. 8 tablespoons grated chocolate cup milk. 5 tablespoons granulated sugar. Mix chocolate and sugar well, then add milk aud boil uu1il quite thick, stirring constantly, set away to cool. Cake Part : — ll^ cups light brown sugar. og^s. 21^ cups flour. 2 teaspoons baking powder, cup milk. Vanilla flavoring, cup butter. Cream butter and sugar, add eggs, well beaten, then ^ cup flour and the chocolate custard ; then ada remaining 2 cups of flour, the milk, and baking powder. Elavor and bake in two layers. Brown Icing; — 2 cups brown sugar. cup milk. Y2 cup butter. Boil E2 hour or until thick. When almost cold, spread on MAPLE CARAMEL CAKE. Mrs. Geo. Kalbfleisch. 2 cups sugar. 1 cup sweet milk. ?>i/^ cups flour. 5 whites of eggs. 2-3 cup butter. 2 teaspoons baking powder. cake. 120 THE EDWARDSVILLE COOX BOOK. CHOCOLATE CARAMEL CAKE. Miss Hattie Slo])er. Y2 cake chocolate, (a little 1 cup sugar. over). 1 VO Ik of eg.g. V2 cup sweet milk. Break chocolate into small and when thick remove from to cake. Cake Part 3 cups flour. 2 heaping teaspoons baking powder in flour. 2 well beaten eggs. pieces, put all into double boiler fire ; must be cool before adding 1 large V2 cup butter. 1 large cup sugar. 1 large cup milk. When all is mixed, add the chocolate part to this batter. POTATO CARAMEL CAKE. Mrs. G. B. Crane. Chica^-o. % cup butter. 2 cups granulated sugar. 1 cup boiled potatoes, mashed very Tine. 2 oz. melted chocolate or cocoa. 1 teaspoonful cloves. 1 teaspoonful cinnamon. Bake in a loaf, covering the paper. Erosting : — P)Oil 2 cii]:)S sugar with 3^ enp blitter, cool a little and beat imt on the cake while both are wan 4 eggs. 1 gill milk. 2 cups flour. 0 teaspoons baking powder. 1 cup chopped English walnuts, V2 teaspoon grated nutmeg. irst ten minutes with brown milk 15 minutes, add i oimci^ :1 it thickens. Sjiread (piickly BURNT CARAMEL CAKE. Mrs. W. S. Potts, Pawnee, Neb. 2 cups flour. 1)4 cups sugar. 1/4 cup butter. 1 cup water. Yolks of 2 eggs. CAKES. 121 Mix and beat all together 5 minutes. Then add well beaten whites of 2 eggs, J/2 cup flour, 2 teaspoons baking powder, i teaspoon vanilla and 1-3 cup sugar browned for caramel. To make the caramel, put the sugar in a hot skillet over fire until it is melted to a dark brown liquid. Stir this into cake slowly. Stir batter very rapidly until thoroughly mixed with caramel, otherwise caramel will lump. Batter complete should be a rich brown. Bake in layers or loaf to cut in square. Any icing- preferred. CARAMEL CAKE. Mrs. John Keller. V2 cup sugar. 1 teaspoon cream of tartar. Y2 cup butter. V2 teaspoon soda. 1 cup sweet milk. 2 cups “Alma Flour.” 4 whites of eggs, well beaten

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