vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Caramel Cake
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
Bake in two layers.
Presented as published in 1907. 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 The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 89. The excerpt below is the record exactly as published.
CARAMEL CAKE. Mrs. Georgie Bell, Lincoln, Neb. Put a half cup of sugar in a pan and melt it ovei i hot fire till it is a liquid and of a nice dark color, then put a half cup of boiling water to it and it is ready for use. For the cake : take one and one-half cups sugar, one-half cup butter, one cup warm water, two cups flour, yolks two eggs, two teaspoons baking powder, three tablespoons burnt sugar and beat well, add the whites of the eggs beaten dry and another one-half cup flour. Bake in two layers, For the filling, take two cups of sugar, butter the size of an egg and one- half cup milk ; boil the mixture, adding three table- spoons of the burnt sugar until it is the consistency of fudge, beat till nearly cold, add a teaspoon of vanilla and spread on the cake. CHOCOLATE CAKE. One cup C sugar, one-half cup butter, one-half cup CAKES 187 sweet milk, yolks of three eggs, two cups flour, sifted five times, one teaspoon of soda sifted in the flour. Add prepared separately : One cup grated chocolate, one-half cup C Sugar, one-half cup sweet milk ; set on the stove until dis- solved. Do not boil. Flavor with vanilla. Mix and bake in two layers. Put together with boiled frosting. CHOCOLATE CAKE. Mrs. Josie Keane. Mrs. Edna Pollock, Ft. Morgan, Neb. Two cups sugar, one-half cup butter, one-half cake of chocolate (melted), four eggs, one cup sweet milk, two teaspoons baking powder, two cups flour. Mix butter and sugar to a cream, add chocolate, milk and yolks of eggs. Sift baking powder with flour, and add alternately with whites of eggs. Bake in two layers. CHOCOLATE CAKE WITH MARSHMALLOW ICING. Mrs. Mabel Ahlenius, Galesburg. Cream half cup butter, add one-quarter cup cocoa, yolks of three eggs well beaten, one cuo sugar, a tea- spoon cinnamon and a half cup cold water, lastly the beaten whites of three eggs and one and one-quarter cups flour and two teaspoons baking powder. Bake in layers, using boiled icing containing one dozen dis- solved marshmallows. FRENCH CREAM CAKE. Mrs. Dora Dougherty. Whites of five eggs, two cups sugar, one cup butter, one cup sweet milk, three and a half cups flour, two teaspoons of baking powder. Filling: — One tablespoon cornstarch, dissolved in milk, yolks o'f two eggs, one-half cup sugar, a small piece of butter. Have one pint of sweet milk boiling, stir in the ingredients and boil until the thickness of cream ; when cool, spread between layers. Flavor with pineapple. 188 CAKES SPICED FIG CAKE. Miss Linnie Brewer. One cup butter, one cup milk, two cups sugar, four cups flour, two teaspoons baking powder, five yolks and two whites of eggs, or seven yolks, using three whites for frosting. Flavor with fresh lemon.. Mix in usual way. Bake in three pans, adding to one, two tea- spoons of cinnamon, one-half teaspoon cloves, nutmeg and vanilla. Use this last for the middle layer. Put together with boiled icing, using two-thirds cups of sugar to each egg. Have one pound of chopped figs simmered in a little water till tender, and dried off by spreading on a plate. Put between the layers with the. icing. This makes a large loaf. HICKORY NUT CAKE. Mrs. Lillie Chesher. Four eggs, two cups sugar, one-half cup butter, two and one-half cups flour, two teaspoons baking pow- der. Bake in layers and between the layers spread the following cream : Two eggs, one cup sugar, two heaping tablespoon- ful cornstarch, one coffee cupful chopped hickory nut meats. Beat the eggs, sugar, cornstarch and nuts to- gether and stir into one pint of boiling- milk ; let it cook as thick as custard. When cool, spread between the layers. LADY BALTIMORE CAKE. Bessie Myrl White. Cream one cup butter with two of powdered sugar. When smooth work in one cup milk. Add gradually the well beaten whites of six eggs, then fold in lightly three large cups flour sifted twice with two level tea- spoons baking powder. Add one teasooon rose water. Bake in layer pans in moderate oven. Filling — Boil three cups granulated sugar with a gill of water till it threads, pour gradually over the well beaten whites of three eggs, beat till stiff, adding one cup seeded and chopped raisins, one of chopped CAKES 189 English walnuts or pecans, six figs, -cut fine. Mix well and spread between layers. LEMON CAKE. Miss Sarah Peacock. Two cups sugar, three-quarters cup butter, three cups flour, one cup milk, whites of five eggs, two tea- spoons baking powder. Bake in jelly tins and use the following filling1 : One egg, one cup sugar, juice and rind of one lemon, one teaspoon of butter. Boil until thick as jelly. LEMON CAKE. Mrs. L. Marks. One cup butter, two cups sugar, three of flour, one of sweet milk, four eggs whipped separately, two tea- spoons baking powder. Filling: — Dissolve two tablespoons corn starch or flour in a little water, add juice and rinds of two lem- ons, yolks of three eggs, one cup sugar, hal'f cup but- ter and one cup boiling water. Cook in double boiler. When removed from stove, add whites beaten stiff. MARSHMALLOW CAKE. Mrs. N. B. Miller. Two cups sugar, one-half of butter, one-half of corn starch dissolved in one of sweet milk, two of flour sifted with two teaspoons of baking powder, whites of five eggs. Bake in three layers. ORANGE CAKE. Mrs. J. R. Miles, Omaha, Neb. One and one-half cups sugar, one-half cup butter, three eggs, one-half cup milk
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