Burnt Sugar Cake Ii Recipes

BURNT SUGAR CAKE II

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.

BURNT SUGAR CAKE

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.

BURNT SUGAR CAKE AND FROSTING

Steps:

• Gather the ingredients.
• Melt 3/4 cup sugar in a skillet over low heat, stirring occasionally, until it turns into a rich amber color.
• Turn off heat, and very carefully add the boiling water. The mixture will spatter at first.
• Return the syrup to low heat and simmer, stirring frequently, until the sugar and water are thoroughly mixed and smooth, about 4 to 5 minutes.
• Set aside to cool to room temperature.
• Gather the ingredients.
• Adjust rack to lower third of oven; preheat the oven to 350 F.
• Grease and flour two 9-inch layer cake pans. Line pans with buttered parchment or waxed paper rounds.
• Sift together flour, baking powder and 1/2 teaspoon of salt; set aside.
• Cream butter until smooth and creamy. Add the granulated sugar and continue creaming until light and fluffy. Add eggs, one at a time, beating after each addition until well blended. To the 1/2 cup of burnt sugar syrup add enough water to make 1 cup; stir in 1 teaspoon of vanilla.
• Add the dry ingredients to the creamed mixture alternately with the burnt sugar syrup-water mixture, beginning and ending with the flour mixture. Beat until well blended and smooth. Divide the batter between the 2 cake pans.
• Bake the cakes for about 25 minutes, or until the surface springs back slightly when lightly touched in the center with a finger. The cakes will contract slightly from the sides of the pans.
• Cool 10 minutes in the pan on wire racks, then invert the cakes onto the racks. Carefully peel off paper liners; turn baked side up, and cool completely before frosting.
• Fill and frost with Burnt Sugar Frosting (instructions below) and decorate with whole pecan halves .
• Gather the ingredients.
• Cream 1/4 cup unsalted butter until light and fluffy.
• Sift the confectioners' sugar with the 1/4 teaspoon of salt.
• Gradually beat the confectioners' sugar mixture into the butter with the remaining 1/4 cup Burnt Sugar Syrup and 1 teaspoon vanilla. Continue beating until creamy and spreadable. If the mixture is stiff, add water, about 1 teaspoon at a time.

BURNT SUGAR CAKE (BETTY CROCKER: CIRCA 1956)

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.