Texas Heritage Burnt Sugar Cake Recipes

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.

Steps:

• In small heavy saucepan over medium heat, heat 1/2 cup granulated sugar until melted and light caramel in color, stirring frequently.
• Remove from heat; slowly and carefully stir in 1/2 cup boiling water and praline liqueur until blended.
• Refrigerate this burnt sugar syrup to cool.
• Pre-heat oven to 350 degrees.
• Grease and flour a 9-inch fluted tube pan or bundt cake pan.
• To toast the pecans, heat a dry medium sized skillet over very low heat.
• Add pecans and stir frequently for about 3-5 minutes or until pecans are golden brown.
• Set aside to cool, reserving 1/2 cup pecans for topping.
• In large bowl using a mixer at medium speed, combine butter, 1 1/2 cups granulated sugar, cooled burnt sugar syrup, eggs, milk, vanilla, flour, baking powder, cinnamon and salt.
• Mix for about 4 minutes until thoroughly blended and smooth.
• Stir cooled 1 cup pecans into cake batter.
• Pour batter into prepared cake pan; bake 50 minutes or until toothpick inserted into center comes out clean.
• Cool cake in pan on wire rack for 10 minutes.
• Remove cake from pan; cool completely on rack.
• Sprinkle cake with confectioner's sugar, if desired.
• Set aside.
• In small heavy sauce pan over medium heat, heat the remaining 1/2 cup granulated sugar until melted and light caramel in color, stirring frequently.
• Using spoon, drizzle the burnt sugar over cake; sprinkle 1/2 c.
• pecans on top and let stand about 5 minutes to cool and to allow the burnt sugar to set.

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.

Steps:

• Over med. high heat, melt the sugar in a saucepan,stirring constantly.
• WARNING: The hot sugar will be overheated at this point and will almost explode when you add the water. Be very careful, keeping your face back, and adding the water carefully.
• Add the water, and boil for 7 min's,remove from heat and set aside.
• Prepare the cake according to directions on the box, but substitute 1/4 cup of the water with 1/4 cup of the prepared sugar syrup.
• Fold the toasted pecans into the batter.
• Without spraying or greasing the pan, pour the cake batter directly into the Angel Food pan.
• Bake for about 35-40 min's, then remove from pan to cool.
• For icing, beat the icing sugar,butter, cream and remaining syrup together, sprad over the cake.
• You can add more icing sugar or cream to make a nice consistency to spread over the cake.

Steps:

• Have all ingredients at room temperature. Position a rack in the lower third of the oven and preheat to 325F (165C).
• Grease and flour the bundt pan, tap out excess flour.
• Over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.
• In the bowl of an electric mixer fixed with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds.
• Add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
• Add the eggs a little at time, beating well after each addition. Beat in the vanilla just until incorporated, about 1 minute.
• Reduce speed to low and add the flour mixture in 3 additions, alternating with the milk and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scape down the sides of the bowl.
• Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes.
• Gently tap the pan on a work surface to loosen the cake. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 2 hours, before serving.
• Dust with confectioner's sugar just before serving.

Steps:

• Preheat oven to 325°F
• Place 1 c sugar in a deep, dry, non-stick pan. Heat slowly until it melts and turns medium-brown. Add the boiling water (stand back in case it boils up) and stir until smooth. Let cool to warm room temperature.
• In a large mixing bowl, sift together flour, 1 1/2 c sugar, baking powder and salt. Make a well in the center of the dry ingredients. Add caramel, oil, egg yolks, cold water and vanilla. Beat with wooden spoon until smooth.
• In a very clean dry bowl, beat egg whites with cream of tartar until very stiff peaks form. Fold egg whites into batter. Pour into an ungreased 9" or 10" tube pan.
• Bake in preheated oven 65-70 minutes. Cool in pan 20 minutes, then remove to a rack until completely cool. Serve with caramel sauce on the side, if desired.

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.

Steps:

• Prepare burnt sugar by placing 1/2 white sugar into a heavy skillet over medium high heat, stirring constantly with a wooden spoon as sugar melts. When it becomes very dark brown, remove from heat, add hot water very slowly and stir until dissolved. Set aside to cool.
• Preheat oven to 350 degrees F (175 degrees F). Line two 9 inch round baking pans with parchment paper.
• Sift the flour, baking powder and salt together three times.
• Cream the butter or margarine with the remaining 1 1/4 cups white sugar until light and fluffy. Add the eggs 1 at a time, beating thoroughly after each. Stir in the vanilla and the burnt sugar syrup mixture.
• Add the dry ingredients and milk alternately to the creamed mixture. Beat until smooth. Pour batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.