Caramel cake from Jubilee: Recipes from Two Centuries of African-American Cooking (page 278) by Toni Tipton-Martin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book’s recipe for “Brown sugar buttercream frosting” for the caramel icing specified in this recipe.

  • Chaosmanager on October 25, 2020

    Cake is very dry. Don't use a cast iron skillet because it retains so much heat that after you get caramel to right color it continues cooking and gets burnt.

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