Potato Caramel Cake

Ingredients

• Two-thirds cup butter
• two cups granulated sugar
• two cups flour
• two cups hot mashed (white) potatoes
• one-half cup sweet milk
• one cup grated chocolate
• two cups chopped walnuts
• four eggs
• two teaspoons baking powder
• three-fourths teaspoon ground cloves
• one teaspoon cinnamon
• three-fourths teaspoon ground nutmeg
• one teaspoon vanilla
• a pinch of salt

Method

1. 1

   Cream butter and sugar, add yolks of eggs, then milk, mashed potatoes, spices, and chocolate.

2. 2

   Alternate adding flour and beaten egg whites.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 88. The excerpt below is the record exactly as published.

two-thirds cup butter, one cup milk, two cups flour, two teaspoons baking powder, one-half teaspoon lemon. Filling: Ore cup vhite sugar, Ave tablespoons milk. Boil five min- utes. Beat until coll; add one-fourth cake of baker's chocolate. NO. 92. WHITE FRUIT CAKE. Mrs. J. A. Manker, 125 N. ave. 57, Highland Park, Cal.— Two-thirds cup butter, two cups sugar one cup sweet milk, three cups sifted flour, one c-tp stcned raisins, chopped; two teaspoons baking powder, whites *of four eggs, one nut- meg, grated. NO. S3. WORLD'S FAIR CAKE. Mrs. George Alfred Miller, No. 18, Navy st., Ocean Park, Cal.— One-half cup butter, one and one-half cups sugar, rubbed to a cream, three eggs, beaten, whites and yolks separately; one large teaspoon baking powder, tw'o cups Hour, one-half cup sweet mills, six tablespoons unsweetened chocolate, 'hree tablespoons granulated sugar dissolved in throe tablespoons scalded m:lk. Add to cake wftile hot. Bako in a rather shallow pan in a steady oven about forty minutes. CARAMEL: Tv.'o cups- sr.gar, three-fourths cup sweet milk, butter size of an COOKING AND OTHER RECIPES. 53 egg; boil fiften minutes or until it threads from a spoon; remove from stove, add one tablespoon vanilla and beat until thick and creamy. Spreal on cake while warm. NO. 94. ANGEL FOOD LAYER CAKE. Miss Josephine Muller, San Gabriel, Cal.— One cup of fine granulated sugar, one-fourth cup but- ter ,one and one-half cups flour, two eggs, one-half cup sweet milk, vanilla and one tea- spoon baking powder. Filling: Cut into small pieces one-third of a pound of pink angel food or marsh mallows, and dissolve in one pint of sweet cream over night. Next morning whip and spread between layers when cake is cold. NO. 95. FRUIT CAKE. Mrs. Mattie Arm- strong, 1442 Sixth street, San Bernardino, Cal. —One pound seeded raisins, one pound cleaned currants, one-half pound pressed figs, one- fourth pound chopped citron, one one one- half cups granulated sugar, one teacup New Orleans molasses, three eggs, one-half cup melted butter, one teacup buttermilk with heaping teaspoon soda beaten into it well until dissolved, one teaspoon, level full, each: ground cinnamon, cloves, ginger, one-half nut- meg, grated, one-iourin ceaspoon salt. Wash and flour raisins and currants, chop citron and figs and put all fruit in last thing; flour enough to make real stiff dough; bake very slowly. NO. 96. MARSHMALLOW CAKE. Mrs. J. Harlan Purdy, 2578 Mission street, San Fran- cisco, Cal. — One and one-half cups sugar, two-thirds cup butter, two-thirds cup milk, two and one-half cups flour sifted with two teaspoons of baking powder. The whites of three eggs beaten very stiff and added last. Put this cake together in the usual way and bake in three layers in square tins. Let the cake become cold and then spread with the following icing Put in a stew pan two cups of sugar and two-thirds cup of hot water, allow this to boil until beginning to rope, then remove from the fire and add one half pound pink marshmallow (the best qual- ity) and stir briskly until a creamy mass, while stirring add one teaspoon of rose flav- oring and two of three drops of fruit color- ing to give a dainty pink color which is de- sired. Allow this to become quite cold before spreading on the cake. Should this syrup boil too long, it will be too thick to spread nicely; then a very little hot water may be added while the icing is still hot. The entire cake must be covered with this icing. NO. 97. POTATO CARAMEL CAKE. Miss Josephine iMuller, San Gabriel, Cal.— Two- thirds cup butter, two cupe granulated sugar, two cups flour, two cups hot mashed (white) potatoes, one-half cup sweet milk, one cup grated chocolate, two cups chopped walnuts, four eggs, two teaspoons baking powder, three-fourths teaspoon ground cloves, one tea- spoon sinnamon, three-fourths teaspoon ground nutmeg. Cream butter and sugar and add yolks of eggs beaten light. Add milk, mashed potatoes, spices and chocolate. Sift baking powder well with the flour. Beat the whites of eggs stiff. Put in flour, then whites of eggs, alternately until both are used, one teaspoonful of vanilla, a pinch of salt and lastly nuts. NO. 8. ADIRONDACK SPONGE CAKE. (The best ever.) Mary Stone Welch, San Diego, Cal.— Five eggs, one and three-quar- ters cups sugar, one and three-quarters cups flour, sifted three times before measuring; 3 tablespoons lemon juice. Beat yolks of eggs very thoroughly, adding lemon and sugar. Beat whites, not very stiff. Put all together lightly, flour and whites. Cover with brown paper. Bake in pan about 2^x8x8 inches, in moderate oven; time forty minutes. Do not eat until second day. Break, not cut; very tender. NO. 65. CAKE CROQUETTES. Miss C. Hernstein, 2302 Budlong avenue, Los An- geles—Roll fine sufficient stale cake to make one pint of crumbs; cover with one large cup milk and let soak half an hour. Put it in a saucepan over fire and stir until mix- ture is boiling hot, then add beaten yolks of two eggs. As soon as the eggs are well stirred in remove the pan from fire and flavor with one teaspoonful vanilla

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