Caramel Cake

Ingredients

• One and one-half cupfuls of sugar
• one-half cup of butter
• three cupfuls of flour
• three-fourths cup of sweet milk
• whites of five eggs
• three teaspoonfuls of Equity baking-powder

Method

1. 1

   Bake in deep jelly-pans.

2. 2

   Make Caramel as follows: Two coffeecupfuls of granulated sugar, one coffeecupful of cream (if you cannot get the cream use milk), one spoonful butter — wash all the salt out of the butter as it curdles the milk.

3. 3

   Boil fifteen minutes; stir all the time while boiling.

4. 4

   Set off and stir till it begins to thicken, spread between the layers, and frost all over the outside with a thick coating of the caramel.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 107. The excerpt below is the record exactly as published.

CARAMEL CAKE. One and one-half cupfuls of sugar, one-half cup of butter, three cupfuls of flour, three-fourths cup of sweet milk, whites of five eggs, three teaspoonfuls of Equity baking-powder

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