"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Caramel Cake and Icing Recipe

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This recipe for Caramel Cake and Icing, by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Bernt Allspach
Added: Friday, July 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 1/2 c sugar
3/4 c butter
3 eggs
3/4 c cold water
1/4 c caramel syrup
2 1/2 c flour
3 tsp baking powder
1 tsp vanilla

Icing:
To 3 c conf. sugar, add 1/4 c of the caramel syrup, 4 T butter and stir over hot water until well mixed. Add well beaten egg white and 1 tsp. vanilla and mix well. Let cool to spread on cake.

Directions:
Directions:
To caramelize sugar, put 2 c granulated sugar in a heavy pan over heat and let it melt. Watch closely so it doesn't scorch. After all is melted, add 1 c boiling water and let boil until dissolved. If it boils away before all is melted, add more hot water and boil again. This is the caramel syrup used in the cake and icing.

Personal Notes:
Personal Notes:
As with many old recipes, the baker decides the best time and temperature. Grandma gives credit to Betty Crocker for these recipes. It is handwritten next to a recipe dated 1940. In 1924, Betty Crocker hosted the country's first cooking program to air on radio. As Grandma was an avid radio fan, I believe this is how she obtained this recipe. Give it a try - I plan to!

 

 

 

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