Caramel Cake, No. 1

Ingredients

• 5 eggs
• 1/2 teacupful sweet milk
• 1 1/2 teacupfuls sugar
• 2 teaspoonfuls baking powder
• 4 teacupfuls flour
• 1 teacupful butter

Method

1. 1

   Beat yolks and half the sugar well; cream butter and rest of sugar together.

2. 2

   Mix these and beat in milk, then flour with baking powder, and beaten egg whites.

3. 3

   Bake in layer pans.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 131. The excerpt below is the record exactly as published.

2 teaspoonfuls baking powder Flavor to taste Whip the eggs to a stiff froth, add to this one tea- cupful of sugar; cream butter and sugar together; to this add one teacupful of sifted flour, then half tea- cupful of the buttermilk, now another cupful of flour, the rest of the buttermilk, and beat thoroughly ; fold in half the whites ; then a cupful of flour, then balance of the whites ; sift the baking powder in the last cupful of flour and stir it in hghtly. Bake in a moderate oven. It is said that this cake does not dry out like other white cakes. 254 THE NEW ANNIE DENNIS COOK BOOK Caramel Cake, No. 1 5 eggs V2 teacupful sweet milk I'^A teacupfuls sugar 2 teaspoonfuls baking 4 teacupfuls flour powder 1 teacupful butter Beat the yolks and half the sugar well ; the butter and rest of sugar, cream together. Mix these and beat in the milk, then the flour with the baking powder well mixed in, and the whites of eggs, beaten to a stiff froth. Bake in layer pans. For the caramel, brown half a cupful of sugar in a flat pan ; let it almost burn, then dissolve it by pour- ing one cupful of boiling water over it and letting it remain on the fire for fifteen minutes. When well dissolved, pour it over two cupfuls of sugar and boil as for icing, stirring often. When it will fall from the spoon in short drops, add butter the size of a walnut; let boil five minutes, stirring all the time. Then take from the fire and beat until stiif enough to spread on the cakes. Use plain icing or the caramel for top and sides. Flavoring can be used, but is not necessary if the sugar is browned sufficiently. Caramel Cake, No. 2 8 eggs (whites) 3 teacupfuls sifted flour 2 teacupfuls sugar 1 teaspoonful baking % teacupful sweet milk powder % teacupful butter Filling 1 lb brown sugar 1 full cup sweet milk 1 full cup butter Beat all these well together; while cooking stir constantly. When it thickens, remove from the fire and beat till cool. Jelly Cake, or Roll Make a sponge cake; bake in layer cake pans; spread strawberry, apple, quince, scuppernong or pear jelly between each layer. Or, bake cake one inch thick in a long baking pan, spread with jelly and roll. THE NEW ANNIE DENNIS COOK BOOK 255 Croton Sponge Cake 6 eggs V2 It) flour % lb butter 1 teaspoonful baking V2 lb sugar powder Cream the butter and sugar; beat the eggs sepa- rately. Bake in a layer cake pan, and use caramel filling. Chocolate Cocoanut Cake Make a white or yellow premium cake, baking in three layers, make a plain boiled icing and divide into two parts, keeping one part in a bowl set in a vessel of hot water. In the other stir two tablespoonfuls of chocolate which has been dissolved with a little boiling water, and a teacupful of grated cocoanut. Spread this between the layers and ice all over with the plain icing. Orange Cake Make a white cake batter, and bake in layers. Take the juice of one orange, and a quarter of the rind grated; to this, add one and a half cupfuls of sugar, the yolks of two eggs, and a teaspoonful of butter. Mix all together, and cook in an earthen ves- sel until a thick jelly; spread between the layers, and ice with yellow icing. White Cake 12 eggs (whites) 2 teaspoonfuls baking 1^/^ teacupfuls sweet milk powder 4^/^ teacupfuls flour (lightly 1^/^ teacupfuls butter measured) 1 teaspoonful extract 3 cupfuls sugar Use a half pint cup for measuring. Cream the butter, then add the flour to this ; whip the eggs to a stiff froth and add to this the sugar; stir this into the butter and flour, and last add the cup of milk in which has been stirred the baking powder. Add extract, and bake in a moderate oven. 256 THE NEW ANmE DENNIS COOK BOOK Chocolate Marshmallow Cake Make a premium white or yellow, and bake in three square layers. Put in a pan in the warmer half a pound of fresh marshmallows. Have ready a plain white icing; dissolve two tablespoonfuls of grated chocolate with a little boiling water, stirring until smooth, then mix this with the icing and add one- half teaspoonful of fresh butter, spread a layer of the cake with this, then quickly place on this half of the marshmallows, which should be light and fluffy; on the bottom of the next layer put a thin coat of icing and put in place; on top of this spread more icing and the balance of the marshmallows; on bottom of top layer a thin coat of icing, and this put in place. Then ice all over with the balance of the icing, or, if preferred, with white icing. Kentucky White Cake 1^/4 teacupfuls butter 12 eggs (whites) 2^^ teacupfuls sugar

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