Burnt Sugar Cake I Recipes

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BURNT SUGAR CAKE



Burnt Sugar Cake image

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

3 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 1/4 cups sugar
3 eggs, separated
1 teaspoon vanilla
3/4 cup milk
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
2 cups confectioners' sugar
2 -3 tablespoons burnt sugar syrup
1 teaspoon vanilla
pecan halves
1/2-1 cup chopped pecans
1 cup sugar
1 cup boiling water

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

BURNT SUGAR CAKE I



Burnt Sugar Cake I image

Caramelized sugar is used as an ingredient in this cake, as well as being used for the glaze.

Provided by tomg

Categories     Desserts     Cakes

Yield 36

Number Of Ingredients 12

½ cup white sugar
1 cup water
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
¾ cup butter
1 ½ cups white sugar
3 eggs
1 cup milk
1 teaspoon vanilla extract
½ cup white sugar
1 cup water

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease three 9 inch round cake pans.
  • In a small saucepan bring 1 cup of the water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup.
  • Sift together the flour with the baking powder and salt.
  • In a large bowl, cream the butter or margarine with 1 1/2 cups of the sugar. Add the eggs one at a time, beating well after each addition.
  • In another bowl, combine milk and sugar/water mixture. Add the vanilla and mix well.
  • Add the sifted dry ingredients alternately with the milk mixture to the creamed butter or margarine mixture. Stir until just combined. Pour batter equally into three greased 9 inch round cake pans.
  • Bake for about 30 minutes at 375 degrees F (190 degrees C). When cool, glaze with burnt sugar syrup.
  • To Make Glaze: In a small saucepan bring 1 cup water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup. Pour over top of cooled cake layers.

Nutrition Facts : Calories 135.5 calories, Carbohydrate 22.3 g, Cholesterol 26.2 mg, Fat 4.5 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 141.3 mg, Sugar 14.3 g

BURNT SUGAR CAKE II



Burnt Sugar Cake II image

This is my great grandmother's recipe dated 1938. It is made with caramelized sugar.

Provided by Lynn-Pgh

Categories     Desserts     Cakes

Yield 24

Number Of Ingredients 9

1 ¾ cups white sugar
⅓ cup hot water
3 cups sifted cake flour
3 teaspoons baking powder
½ teaspoon salt
¾ cup butter
3 eggs
1 teaspoon vanilla extract
⅔ cup milk

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.

Nutrition Facts : Calories 185.2 calories, Carbohydrate 29.1 g, Cholesterol 39 mg, Fat 6.7 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 3.9 g, Sodium 162.2 mg, Sugar 15 g

BROWN SUGAR CAKE



Brown Sugar Cake image

I can remember my mom making this cake more than 30 years ago. It's still a great dessert for special occasions today.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4-6 servings.

Number Of Ingredients 23

1/4 cup shortening
1/2 cup packed brown sugar
1/4 cup sugar
1 large egg
1 large egg yolk
3/4 teaspoon vanilla extract
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup whole milk
1/2 cup miniature semisweet chocolate chips
CREAMY NUT FILLING:
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1/4 cup whole milk
1/4 cup chopped walnuts
1 tablespoon butter
1 teaspoon vanilla extract
GLAZE:
1/4 cup miniature semisweet chocolate chips
1 tablespoon butter
1-1/2 teaspoons light corn syrup

Steps:

  • In a bowl, cream shortening and sugars. Beat in the egg, egg yolk and vanilla. Combine the flour, baking powder, salt and baking soda. Add to creamed mixture alternately with milk. Beat well. Stir in chocolate chips. Pour into a greased and waxed paper-lined 9-in. round baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from the pan to a wire rack to cool completely., Meanwhile, for filling, combine brown sugar and flour in a small saucepan; stir in milk. Bring to a boil; cook and stir for 3 minutes or until thickened. Remove from the hear; stir in nuts, butter and vanilla; cool completely., Cut cake widthwise in half. Place one layer on a serving plate. Spread with filling; top with other layer. In a microwave or small saucepan, melt chocolate chips and butter with corn syrup, stirring until smooth. Cool slightly and drizzle over top of cake.

Nutrition Facts :

BURNT SUGAR CAKE (BETTY CROCKER: CIRCA 1956)



Burnt Sugar Cake (Betty Crocker: Circa 1956) image

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

1/2 cup sugar
1/2 cup boiling water
additional water, to make 1 cup liquid (see instructions)
2 1/4 cups Soft Silk flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup soft shortening
2 eggs (1/3-1/2 cup)
1 teaspoon vanilla, if desired
1/2 cup sugar
1/4 cup boiling water
1/2 cup shortening (part butter)
2 1/2 tablespoons Soft Silk flour
1/4 teaspoon salt
3 cups confectioners' sugar, sifted (aka powdered sugar)
3 tablespoons water
1/2 teaspoon vanilla

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

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