Caramel Cake

Ingredients

• 4 cupful sugar
• 1 tablespoonful caramelized sugar
• 4 cupful butter
• 1% cupfuls flour
• 1 egg
• 1y2 teaspoonfuls baking powder
• % cupful water
• % teaspoonful vanilla

Method

1. 1

   Cream the butter and add the granulated sugar.

2. 2

   Beat until light and add the well beaten egg yolk.

3. 3

   Caramelize the sugar by melting it in a frying pan without adding water and stirring constantly until the mass is a light golden brown.

4. 4

   Dissolve this in the water.

5. 5

   Sift the baking powder and flour together and add this mixture alternately with the water in which the caramelized sugar has been dissolved.

6. 6

   Add the vanilla and fold in the stiffly beaten egg white.

7. 7

   Bake in a loaf and ice with a burnt sugar icing.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 19. The excerpt below is the record exactly as published.

Caramel Cake 4 cupful sugar 1 tablespoonful caramelized sugar 4 cupful butter 1% cupfuls flour 1 egg iy2 teaspoonfuls baking powder % cupful water % teaspoonful vanilla

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