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Carmel Cake or, Caramel Cake - Carmel is the original spelling.
This is a Legacy left to us by: Lizzie Fink Hostetter nee Long, from South Annville, PA. Born: 1881
Original Recipe
2 cups sugar
1 cup sweet milk
2 eggs
1/2 cup shortening
3 cups flour (Today this would be plain flour)
2 tsp baking powder
This is an example of a basic cake used. There were no instructions in her written recipe. She would have beaten this cake a long time by hand. The instructions listed are what I would use.
Grease and flour (3) 8- or 9-inch cake pans.
Cream sugar and shortening together. (About 2 minutes medium speed electric mixer.)
Add eggs and beat about 2 minutes, medium speed (electric mixer.)
Sift flour and baking powder together in separate bowl.
Fold flour mixture in (about 2 minutes slow speed electric mixer)
Pour into pans and bake in preheated oven at 350 degrees, 325 degrees with coated pans
Carmel (Caramel) Icing
Original Recipe
1 1/2 cups brown and white sugar mixed
1/2 cup sweet cream butter -size of a walnut
Boil till thick
Vanilla to flavor
My instructions:
Mix in heavy boiler or double boiler:
3/4 cup brown sugar
3/4 cup white sugar
1/2 cup milk (evaporated milk makes a great substitute for sweet cream)
2 Tablespoons butter or margarine
Bring to a slow boil stirring continuously.
Boil until mixture thickens.
Take off heat
Add vanilla and let cool until just slightly warm.
Spoon onto cake.
This recipe came from a collection of over 200 handwritten recipes that. Franklin T. Wike, Jr inherited. The author, his great-grandmother, was Pennsylvania Dutch. She spent over 40 years as a cook for the United Christian Church Camp meetings in Lebanon County, PA.
Caramel Frosting
This is another original recipe
from Lizzie Fink Hostetter nee Long:
Mix:
1 1/4 cup brown sugar
1/2 cup white sugar
1/3 cup of boiling water
Bring it to a boil and let boil until syrup will thread when dropped from a spoon.
Pour slowly while beating constantly onto the beaten white of 2 eggs.
Continue beating until mixture is cool.
Then set in a pan of boiling water and cook constantly until mixture becomes slightly granulated around the edge of dish.
Remove from stove and beat constantly until mixture holds it shape.
Add 1 teaspoon of vanilla, Spread with the back of spoon.
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