Caramel Cake, No. 2

Ingredients

• 8 eggs (whites)
• 3 teacupfuls sifted flour
• 2 teacupfuls sugar
• 1 teaspoonful baking powder
• 1/2 teacupful sweet milk
• 1/2 teacupful butter
• 1 lb brown sugar
• 1 full cup sweet milk
• 1 full cup butter

Method

1. 1

   Beat all ingredients well together; while cooking, stir constantly.

2. 2

   When it thickens, remove from fire and beat till cool.

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.

1 teacupful buttermilk 1 teacupful butter 3 teacupfuls sugar 5 teacupfuls flour 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

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