BURNT SUGAR CAKE
This was a cake Mom made when I was a child. She didn't make it very often, but when she did...oh la la!
Provided by Cindy Lynn
Categories Dessert
Time 1h
Yield 2 8inch layers
Number Of Ingredients 9
Steps:
- Burnt Sugar: Melt 1/2 cup sugar in a heavy pan over low heat stirring constantly until dark brown.
- Add 1/2 cup boiling water and cook until mixture looks like molasses.
- Cake: Sift flour, measure, add salt and baking powder and sift together.
- In a separate bowl, cream shortening.
- Add sugar gradually and cream well.
- Add eggs one at a time to creamed mixture, beating thoroughly after each addition.
- Add sifted dry ingredients alternately with milk.
- Add burnt sugar and vanilla.
- Bake in two greased and floured 8-inch round layer cake pans in a moderate oven (350 deg F); 30-35 minutes.
- Cool and frost with broiled frosting colored with burnt sugar.
Nutrition Facts : Calories 1778.6, Fat 62, SaturatedFat 17.3, Cholesterol 228.6, Sodium 1168, Carbohydrate 283.9, Fiber 3.8, Sugar 169.8, Protein 24.8
BURNT SUGAR CAKE (BETTY CROCKER: CIRCA 1956)
This recipe is in response to a request for the Betty Crocker (1950-1960) version of the cake. I have tried to retain the authenticity of the period, hence the repetition of the ingredient amounts throughout the recipe. I hope you enjoy it. Mom used to make this one sometimes too!
Provided by Cindy Lynn
Categories Dessert
Time 1h25m
Yield 18 serving(s)
Number Of Ingredients 18
Steps:
- Syrup: To make syrup first caramelize the 1/2 cup sugar in a heavy skillet over low heat until clear and medium brown, shaking pan gently to keep from burning.
- Remove from heat.
- Add slowly, stirring constantly, 1/2 cup boiling water.
- Stir over low heat until lumps are dissolved.
- Measure and add water to make 1 cup liquid.
- Cool.
- Cake: Sift together into bowl, 2 1/4 cups sifted Softasilk flour, 1 cup sugar, 3 teaspoons baking powder and 1 teaspoon salt.
- Add 1/2 cup soft shortening and 2/3 cup cooled caramel-water mixture.
- Beat 2 minutes.
- Add remaining 1/3 cup cooled caramel-water mixture, 2 eggs and 1 teaspoon vanilla.
- Beat 2 more minutes.
- Pour into greased and floured pans (2 8-inch pans, or 2 9-inch pans, or 1 9 X 13 oblong pan).
- Makes a small cake.
- Bake until cake tests done.
- Cool.
- Finish with Creamy Burnt Sugar Icing.
- Preheat 350°F (moderate oven) 8-inch layers 30-35 minutes 9-inch layers 25-30 minutes oblong 9 X 13 35-40 minutes.
- Creamy Burnt Sugar Icing: First make another caramel sugar-water mixture following directions in recipe above.
- Caramelize 1/2 cup sugar.
- Add 1/4 cup boiling water.
- DO NOT ADD any more water!
- Melt in saucepan 1/2 cup shortening (part butter).
- Remove from heat and add 2 1/2 tablespoons Softasilk flour and 1/4 teaspoon salt.
- Stir in slowly caramel-water mixture.
- Bring to boil stirring constantly.
- Boil 1 minute.
- If mixture curdles, do not be alarmed.
- Remove from heat.
- Beat in alternately, 3 cups sifted confectioners' sugar and about 3 tablespoons water.
- Set saucepan in bowl of cold water.
- Beat until consistency to spread.
- Stir in 1/2 teaspoon vanilla.
- If it becomes too thick to spread, add a little water.
Nutrition Facts : Calories 273.9, Fat 11.9, SaturatedFat 3, Cholesterol 23.5, Sodium 230.3, Carbohydrate 42.4, Sugar 41.9, Protein 0.7
BURNT SUGAR CAKE
This is another old recipe I had from Family Circle Magazine, February 1982. This is a delicious cake with a wonderful burnt sugar flavor. The color of the cake is a beautiful deep golden color. The frosting recipe follows the cake recipe.
Provided by Jane from Ohio
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Burnt Sugar Syrup:.
- Heat 1 cup sugar in a large skillet over low heat.
- until melted and amber colored;.
- remove from heat.
- Carefully stir in 1 cup boiling water until sugar is disolved; cool.
- Pepare burnt sugar syrup, cool.
- Measure 1/2 for cake.
- Reserve 3 tablespoons or more for frosting.
- Sift flour, salt and baking powder onto wax paper.
- Grease two 9 by 1 1/2 inch layer cake pans.
- line with wax paper.
- grease wax paper.
- Preheat oven to moderate (350 degrees).
- Beat butter with one cup of the sugar, egg yolks and vanilla in a large bowl.
- Beat until fluffy.
- Beat in the 1/2 cup burnt sugar syrup.
- Stir in flour mixture alternately with the milk.
- beating after each addition.
- until batter is smooth.
- Beat egg whites in a medium size bowl.
- until foamy.
- Beat in the remaining 1/4 cup of sugar slowly.
- until meringne forms soft peaks.
- Fold meringne into batter until no streaks of white remain.
- Pour into prepared pans.
- Bake in preheated moderate (350 degree) oven.
- for 25 minutes or.
- until center springs back when lightly touched with fingertip.
- cool pans on wire rack 5 minutes.
- Remove from pans.
- Peel off paper.
- cool completely.
- Fill and frost with Burnt Sugar Frosting.
- Garnish with pecan halves and chopped pecans.
- Burnt Sugar Frosting:.
- Mix cream cheese and butter together until well blended.
- Gradually add confectioners sugar, burnt sugar syrup and vanilla.
- Frost layers, top and sides with frostin.
- Garnish top with pecan halves around the rim of cake.
- Press chopped pecans arounds sides of cake.
Nutrition Facts : Calories 644.5, Fat 31.1, SaturatedFat 17.4, Cholesterol 126.6, Sodium 406.1, Carbohydrate 86.5, Fiber 1, Sugar 57.6, Protein 6.9
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- first so it has time to cool. Make sure you have boiling water at the ready. For the burnt sugar syrup, place sugar in a medium saucepan over medium heat. Best to use a 3 quart heavy-bottomed quality saucepan. Stirring constantly with a wooden spoon, cook until the sugar has completely melted and is amber brown, about 8-10 minutes. If the sugar is clumpy, break up the lumps with your wooden spoon. A candy thermometer is not necessary, but if you’re using one, the sugar temperature should reach about 300°F (149°C) when it’s ready. Turn the heat to low and very carefully and slowly drizzle in the boiling water, a little at a time. Stir after each addition and stand back, as the mixture will rapidly sizzle and bubble. After all of the boiling water is stirred in, stir and cook the sugar syrup for 3 more minutes on low. Turn off the heat and let it cool completely, overnight preferred. It’s imperative that the sugar syrup is completely cool. You will have about 1 cup of syrup.
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