Layer cakes with a filling between the layers were very popular a hundred years ago. Modern cookbooks often have a few frosting recipes and maybe one or two cake filling recipes at the end of the Cake chapter, but some old cookbooks have so many filling and frosting recipes that they have a separate chapter for them. For example, a 1925 cookbook, the Rumford Complete Cookbook, has a chapter titled Cake Fillings, Frostings, and Icings. There are eleven cake filling recipes including Fig Filling, Maple Filling, Orange and Walnut Filling, Orange and Coconut Filling, Mocha Filling, Marshmallow Filling, Prune Almond Filling, and Caramel Nut Filling.
All the fillings looked either intriguing or tasty, but I only wanted to make one cake, so I had to pick one. Some of the fruit fillings tempted me, but in the end I decided to make Caramel Nut Filling. I thought that a white cake would work well with this filling, so I flipped back to the Cake chapter and found a recipe for White Layer Cake.
After I assembled the cake with the filling in the middle, I iced it with a Buttercream Frosting. There were no Buttercream Frosting recipes in the Rumford Complete Cookbook. I guess that the author assumed that cooks knew how to make it without a recipe.
The cake was excellent. The cake itself was moist, light, and tender with a delicate vanilla flavor. The filling was a lovely fusion of a rich caramel and crunchy nuts. (I used walnuts.)
Here’s the original cake recipe:
The recipe does not specify which type of “flavoring extract” should be used. I used vanilla. The old recipe says to bake the cake for about twenty minutes. I baked the cake at 350° F. and it actually took about 25-30 minutes until a wooden pick inserted in the center came out clean.
Here’s the original Caramel Nut Filling recipe:
When I read the Caramel Nut Filling recipe, I was not sure what it meant when it said to cook the cream and sugar “till they begin to thicken.” I interpreted it to mean to cook it until it reached the soft ball stage (235° F.). This worked fine, and the filling turned out well.
Here are the recipes updated for modern cooks:
White Layer Cake with Caramel Nut Filling
White Layer Cake
4 egg whites
1/2 cup butter, softened
1 1/2 cups sugar
1/2 cup milk
1 teaspoon vanilla
2 teaspoons baking powder
1/3 teaspoon salt
1 1/2 cups flour
Preheat oven to 350° F. Grease two 9-inch round cake pans; line with waxed paper or parchment paper, then grease again and lightly flour.
Put egg whites into a mixing bowl, and beat until peaks form. Set aside.
Put butter and sugar in a large mixing bowl, then beat to cream. Add milk and vanilla, then add the baking powder, salt, and flour. Beat until well-mixed. Gently fold in the beaten egg whites. Pour half of the batter into each of the two cake pans.
Bake the layers for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool the layers before assembling the cake.
Trim cake layers if needed to make even, then put a cake layer on a plate. Spread with the Caramel Nut Filling, and then top with the other layer. If desired, frost the cake. (I used a Buttercream Icing.)
Caramel Nut Filling
1 cup half and half
1 cup brown sugar
1 cup nuts, coarsely chopped (I used walnuts.)
Put the half and half and the brown sugar in a saucepan. Stir to combine, bring to a boil using medium heat. Reduce heat and simmer gently until the mixture reaches the soft ball stage (235° F.). Remove from the heat and stir in the chopped nuts. Spread between the layers of cake.
sounds easy and delicious! I need a cake recipe for two people, otherwise we kill ourselves trying to eat it all! Lol!
I know what you mean. We also have just two people at our house. I generally only make full-size cakes when there is a birthday or when we have guests over. I think that I’ve seen some hundred-year-old cake recipes which indicate that they make a small cake. I should look for them, and maybe make one sometimes.
Splendid Sheryl! I think you chose wisely!
I know that I made a good choice, though I’m still intrigued by some of the more unusual fillings. What would Almond Prune filling taste like? Someday, I may need to give it a try.
Pretty sure I could pass on that one! Mom used to make a prune pound cake that was delicious, though.
Yes, it certainly does sound different!
It hurts my teeth to look at that….so scrumptious!
It was tasty.
Very pretty and appetizing. Now, I wish I had cake for breakfast.
Maybe cake would work for breakfast. They contain eggs. 🙂
It sounds very tasty!
It was yummy.
The last white cake I made was horrible. This one looks delicious so I’m ready to try again using your recipe. Plus, the nuts in it sound great. Yum! I can’t wait to try it
I think that you’ll like this cake. I was pleased with how it turned out.