Caramel Cake
From How we cook in Tennessee .., 1906
Serves 3
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 81. The excerpt below is the record exactly as published.
Caramel Cake. — Whites of eight eggs, beaten stiff; two cups sugar, one cup butter, one cup sweet milk, three and one-half cups of flour, with heaping teaspoonful of baking powder. Put together with the following caramel filling : One pint brown sugar, with sufficient sweet milk to start cooking well • lump of butter size of an egg ; let this boil until almost the consistency of molasses. Let cool slightly and flavor with vanilla. Caramel Cake. — Two cups powdered sugar, half cup butter, three eggs, one cup water, three cups flour, two teaspoonfuls cream tartar, one teaspoonful soda
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