Tuesday, April 16, 2019

Carnival Cake with Caramel Frosting (1963)

  • 2-1/4 cups sifted cake flour
  • 1-1/2 cups granulated sugar
  • 2-1/2 tspns double-acting baking powder
  • 1 tspn salt
  • 3/4 soft shortening
  • 1/2 cup milk
  • 1 tspn orange extract
  • 1/2 tspn almond extract
  • 3 medium eggs
  • 1/4 milk
  • Quick Caramel Frosting (see below)
Start heating oven to 375 degrees. Crease, then line with wax paper, bottoms of 2 9-inch layer cake pans, 1-1/2 inches deep. 

In a large bowl, sift flour, sugar, baking powder, salt. Drop in shortening, then pour in 1/2 cup milk, orange and almond extracts. Add 1 egg.  With electric mixer at low to medium speed, beat for 2 minutes, scraping bowl and beaters as needed.

Add 1/4 cup milk and 2 eggs, and beat for 2 minutes. Turn into pans. Bake for 25 minutes. Test for doneness, then cool when done.

Quick Caramel Frosting
  • 1/2 cup butter
  • 1 cup brown sugar, packed
  • 1/4 cup milk
  • 1-3/4 to 2 cups confectioner's sugar
In saucepan, melt butter. Add brown sugar, and boil over low heat, stirring constantly. Add milk, and stir until mixture comes to a boil. Remove from heat, and cool. 

Slowly add confectioner's sugar, beating well with a spoon after each addition, until thick enough to spead. Fills and frosts 2 8 inch or 9 inch layers. 

More "Lost" Caramel Recipes
Pear Caramel Corn-Flake Pie (1976)
Toll House Caramel Corn Flake Ring (1948)

(Origin - "The Good Housekeeping Cookbook" edited by Dorothy B. Marsh of the Good Housekeeping Institute, 1963.)

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