Maple Caramel Nut Cake
Recipe Type: Dessert
Author: The Ogden Standard. (Ogden City, Utah)
  • 1/2 cup of butter
  • 1-1/2 cups sugar
  • 1 cup of lukewarm water
  • 3 cups of pastry flour
  • 1 cup of chopped English walnuts
  • whites of four eggs
  • 2 rounded teaspoons of baking powder
  1. Beat the butter to a cream and gradually add the sugar, beating well.
  2. To this, slowly pour in the water, then sift in the flour, a little at a time, beating well, reserving half a cup of flour to mix with the nuts, which should now mix into the butter.
  3. Beat the whites of the eggs to a stiff froth and add the last thing with the baking powder.
  4. Grease well a long, shallow pan or line with greased paper, pour in the batter and bake in a moderate oven for 30 minutes or until done. Much depends on the depth and size of the pan. Cover with maple caramel and English walnuts.
  5. When ready to serve, cut into squares, a nut in the center of each square.


About this story

Source publication: The Ogden Standard. (Ogden City, Utah)

Source publication date: May 20, 1916

Filed under: 1910s, Dessert recipes

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