workbasket - 1948 refreshment hour:white cake, caramel icing and hot spice tea
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
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Ingredients
- WHITE CAKE
- 1/2 cup butter
- 1 1/2 cups sugar
- 2 - eggs
- 1 teaspoon vanilla
- 1 cup milk
- 3 cups flour
- 4 tablespoons baking powder
- 1/2 teaspoon salt
- CARAMEL ICING
- 3 cups brown sugar
- 1/2 cup milk
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- HOT SPICE TEA
- 1- inch stick cinnamon
- 1 teaspoon whole cloves
- 3 quarts water
- 2 1/2 tablespoons black tea
- - juice of 3 oranges
- - juice of 1 1/2 lemons
- 1 cup sugar
How To Make workbasket - 1948 refreshment hour:white cake, caramel icing and hot spice tea
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Step 1WHITE 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.
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Step 2CARAMEL 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.
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Step 3HOT 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.
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