Skip to main content

Peppermint Cakk

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Peppermint Cakk

Ingredients

Directions

The book gives no oven temperature. The 240°F in the steps was added when the recipe was transcribed, as a starting point.

  1. Boil the sugar in ½ cup of water over low heat.

  2. Continue boiling until the sugar begins to candy around the sides of the pan or reaches the soft ball stage (around 240°F/115°C).

  3. Remove from heat.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes