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workbasket - 1948 refreshment hour:white cake, caramel icing and hot spice tea

(2 ratings)
messinthekitchen avatar
Recipe by
deb baldwin
@messinthekitchen
blanchard, ID

Aunt Ellen's CLUB NOTES: REFRESHMENT HOUR: If you are the club hostess in April you will strike a colorful note with your club group by serving piping hot spiced tea with delicious white cake topped with caramel frosting. Out of an old "Workbasket" that I inherited from my Grandma Ruth. WORKBASKET, VOL 13, APRIL 1948, NUMBER 7

►
(2 ratings)
yield serving(s)
method Bake

Ingredients For workbasket - 1948 refreshment hour:white cake, caramel icing and hot spice tea

  • WHITE CAKE
  • 1/2 c
    butter
  • 1 1/2 c
    sugar
  • 2
    eggs
  • 1 tsp
    vanilla
  • 1 c
    milk
  • 3 c
    flour
  • 4 Tbsp
    baking powder
  • 1/2 tsp
    salt
  • CARAMEL ICING
  • 3 c
    brown sugar
  • 1/2 c
    milk
  • 1 Tbsp
    butter
  • 1/2 tsp
    salt
  • 1 tsp
    vanilla
  • HOT SPICE TEA
  • 1- inch stick
    cinnamon
  • 1 tsp
    whole cloves
  • 3 qt
    water
  • 2 1/2 Tbsp
    black tea
  • juice of 3 oranges
  • juice of 1 1/2 lemons
  • 1 c
    sugar

How To Make workbasket - 1948 refreshment hour:white cake, caramel icing and hot spice tea

  • 1
    WHITE CAKE: Method: Cream butter, then add sugar (1/3 at a time) gradually. Beat eggs until light, then add to butter; mix and beat again. Add flavor and stir; (*Mix dry ingredients in separate bowl) Add liquid and flour in thirds, stir until moist but do not beat. Put this mixture in a greased (*and dust with flour) pan, push well into corner. Bake 20 minutes in a moderate oven about 195 degrees. (*must be a typo error...350 degrees) Let set 3 minutes, then turn on a wire cake rack to cool.
  • 2
    CARAMEL ICING: Combine sugar and milk, cook to soft ball stage. Remove from fire, add butter, salt and vanilla. Let cool for a few minutes, then beat until it looses its shine. Spread on cake. If it becomes somewhat difficult to spread, stick a knife in a glass of hot water and spread icing.
  • 3
    HOT SPICE TEA: Tie spices loosely in bag and simmer in water for about 15 minutes, and then bring to a boiling point. Add tea, tied loosely in bag, cover and steep for five minutes. Remove bags of spices and tea. Mix fruit juice and sugar and heat. Add this mixture to the tea.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for WORKBASKET - 1948 Refreshment hour:White cake, Caramel Icing and Hot spice tea:

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