Book of American Baking / A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc.

by Various

Caramel Cake.

• 1 lb. Batter.
• 2¼ lbs. Sugar.
• 3 Lemon Rinds (grated).
• 1 teaspoonful powdered Mace.
• 15 Eggs.
• 1½ pts. Milk.
• 2 gills Rosewater.
• 1½ lbs. Flour.
• 9 oz. Corn Starch.
• 1¾ lb. Baking Powder.
• A small quantity of Powdered Cinnamon.

Cream sugar, butter, lemon and mace together, add eggs gradually, add rosewater and milk, kneading well. Mix baking powder, flour and starch and add to mixture, stirring well. Bake in round pans, moderate oven.

The filler is prepared as follows: 9 oz. Sugar, 3 Eggs, 1 gill Caramel, 5 yolks Eggs, 1½ tablespoonfuls Corn Starch, 1½ pts. Milk. Cream eggs, sugar and caramel, beat yolks and starch together and mix all until smooth. Add milk and cook to a custard. Spread between layers and dust top of cake with powdered sugar.