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.
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 WITH BUTTERY BROWN SUGAR SAUCE
The recipe title says it all--rich buttery brown sugar flavor, mmm.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease bottom and side of 12-cup fluted tube cake pan or 10-inch angel food (tube cake) pan with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt; set aside.
- In large bowl, beat 1 1/2 cups brown sugar, the granulated sugar and softened butter with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed about 5 minutes, scraping bowl occasionally, until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add 2 teaspoons vanilla. Beat in flour mixture alternately with 3/4 cup milk on low speed until smooth. Pour into pan.
- Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
- Meanwhile, in 2-quart saucepan, heat sauce ingredients except vanilla to boiling over medium heat, stirring constantly; boil and stir 2 minutes. Remove from heat; cool to room temperature. Stir in 1 teaspoon vanilla. Serve warm sauce with cake.
Nutrition Facts : Calories 470, Carbohydrate 57 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 280 mg
BROWN SUGAR SAUCE
This sauce is a wonderful concoction that complements bread pudding, cheesecake, or pancakes on Sundays. The taste of brown sugar in a sauce form is irresistible.
Provided by Brenda Moore
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Yield 8
Number Of Ingredients 6
Steps:
- In a medium saucepan, melt butter or margarine. Add flour and salt; stir until smooth.
- Stir in brown sugar. Blend thoroughly and cook over medium heat, stirring constantly, until mixture bubbles and is lightly browned, about 5 minutes. Remove from heat.
- Stir in boiling water. Return to heat and bring to a boil, stirring constantly, until smooth and thickened. Add vanilla extract and stir until well blended. Serve hot.
Nutrition Facts : Calories 86.4 calories, Carbohydrate 15 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.8 g, Sodium 97.1 mg, Sugar 13.4 g
BROWN SUGAR BUNDT CAKE WITH BUTTERY BROWN SUGAR SAUCE
Make and share this Brown Sugar Bundt Cake With Buttery Brown Sugar Sauce recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 3h20m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees F. Grease bottom and side of 12-cup fluted tube cake pan or 10-inch angel food (tube cake) pan with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt; set aside.
- In large bowl, beat 1 1/2 cups brown sugar, the granulated sugar and softened butter with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed about 5 minutes, scraping bowl occasionally, until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add 2 teaspoons vanilla extract. Beat in flour mixture alternately with 3/4 cup milk on low speed until smooth. Pour into pan.
- Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
- Meanwhile, in 2-quart saucepan, heat sauce ingredients except vanilla to boiling over medium heat, stirring constantly; boil and stir 2 minutes. Remove from heat; cool to room temperature. Stir in 1 teaspoon vanilla extract. Serve warm sauce with cake.
Nutrition Facts : Calories 440.5, Fat 24.9, SaturatedFat 15.3, Cholesterol 115.8, Sodium 283.5, Carbohydrate 51.5, Fiber 0.5, Sugar 36.5, Protein 4.1
BROWN SUGAR BUNDT CAKE
My mom passed this recipe along to me. It is easy to make and has been a big hit at home and at the office. I get frequent requests for the recipe. It is very moist and delicious and makes a good breakfast cake as well as a dessert. Increase nuts by another 1/3 cup if you like nuts!
Provided by Ann Byassee
Categories Dessert
Time 1h30m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 10-inch bundt pan well and sprinkle pan with granulated sugar (even if using non-stick pan).
- Preheat oven to 350 degrees F.
- Combine cake mix, pudding mix, eggs, oil and water in large bowl and beat on medium speed until well mixed, about 4 minutes.
- (Shorten to 2-3 minutes if using stand mixer).
- Add brown sugar and pecans and mix to combine well.
- Pour batter evenly into prepared bundt pan and bake for 1 hour or until cake tester comes out clean.
- Place bundt pan on wire rack and cool 15 minutes.
- Invert cake onto rack and slip pan off cake.
- Let cool on rack.
- Can be stored covered at room temperature.
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
BROWN SUGAR CAKE
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
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 :
BOURBON BURNT SUGAR SAUCE
Categories Sauce Thanksgiving Low Sodium Fall Winter Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 2
Steps:
- In a dry large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a fork, until it is melted completely and a deep golden caramel. Remove the skillet form the heat, into the side of the skillet carefully pour 1/2 cup hot water, a little at a time, and cook the mixture over moderate heat, stirring, until the caramel is dissolved. Add the bourbon and simmer the sauce for 2 minutes. Remove the skillet form the heat, let the sauce cool slightly, and pour it into a heatproof pitcher. The sauce will thicken as it cools. To return the sauce to a liquid state set the pitcher in a saucepan of barely simmering water and stir the sauce until it reaches the desired consistency. Serve the sauce warm over ice cream.
TEXAS HERITAGE BURNT SUGAR CAKE
I entered this recipe in a local cooking contest many years ago and it was first runnerup to the winner of the dessert category. I think the original recipe came from the Imperial Sugar Company in Sugarland, Texas but I made a few changes to suit my tastes.
Provided by Susie in Texas
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 373.3, Fat 17.4, SaturatedFat 6.7, Cholesterol 51.5, Sodium 148.6, Carbohydrate 51.5, Fiber 1.6, Sugar 31.8, Protein 4.7
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