Panoche Cake

Ingredients

• two cupfuls of brown sugar
• one-half cupful milk
• one-half cupful of English walnut meats
• a teaspoonful of vanilla
• a tablespoonful of butter

Method

1. 1

   Make any good white cake, and bake in two layers.

2. 2

   Make a filling as follows; Boil together two cupfuls of brown sugar and one-half cupful milk until they harden in cold water.

3. 3

   Then add a teaspoonful of vanilla and a tablespoonful of butter.

4. 4

   Stir while cooking.

5. 5

   To half of this mixture add one-half cupful of English walnut meats; as soon as cool enough spread between the layers.

6. 6

   Spread the remainder of the mixture on top of the cake, and decorate with half walnut meats.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 78. The excerpt below is the record exactly as published.

e teaspoonful of vanilla, then fold in the whites of two eggs, beaten dry. Drop with a ttaspoon on to a buttered baking- sheet, making little rounds about three inches apart, and bake in a slow oven. Orange Cake. — Sitt together four titties lyi cupful of flour and I>^ teaspoonful of baking powder. Beat well two eggs, add one cupful of sij^ar, one-half cupful of milk, one tablespoonful of melted butter and the same quantity of orange juice ; then the sifted flour and baking pow- der. Bake in a square, shallow tin. When cooked split open and fill with a cream made as follows : Into a cup squeeze the juice of one orange, add a tablespoonful of lemon juice and hot water to fill the cup, put this on to cook in a double boiler, thicken with one tablespoonful of cornstarch wet with cold water, and add the grated rind of half an orange, one teaspoonful of butter, two heaping tables poonfuls of sugar and the yolk of an egg. Othello Cake, or Devil's Food.— Part first— One cupful of dark brown sugar; one-half cupful of butter; one egg and yolks of two; one-half cupful sweet milk; one teaspoonful soda, two cupfuls flour, measured before sifting; two teaspoonfuls vanilla extract. Part second — One cup- ful dark brown sugar, one cupful grated chocolate, one-half cupful sweet milk. Grate the chocolate, add milk and sugar, put in a double boiler, and place on tiie back of stove until dissolved ; but do not boil. Prepare this first and have dissolving while preparing part first. To mix part first, cream the butter, sugar and e^s, together, dissolve the soda in milk, and add to butter and sugar. Add the flour tablespoonful at a time tmtil all is in, beating lightly. Beat part second into part first and bafcc in two layers. Panoche Cake. — Make any good white cake, and bake in two layers. Make a filling as follows; Boil together two cupfuls of brown sugar and one-half cupful milk until they harden in cold water. Then add a tea- spoonful of vanilla and a tablespoonful of butter. Stir while cooking. To half of this mixture add one-half cupful of English walnut meats

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