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
BURNT SUGAR CAKE (CARAMEL CAKE)
Steps:
- For cake: Preheat oven at 375 degrees. Grease and line 3 9-inch round cake pan with parchment paper. Set aside. Put 1/2 cup sugar in a small saucepan under moderate heat. Stirring constantly. When sugar is melted (light brown color) and begins to smoke, slowly add boiling water ON THE SIDES OF THE SAUCEPAN. Continue cooking until syrup measures 1/2 cup.Make sure that sugar is dissolved. Set aside to cool. Sift flour, salt and baking powder together. Set aside. Cream butter, adding the sugar gradually until it becomes light and fluffy. Add vanilla. Blend in one egg at a time, beating thoroughly after each addition. Stir in cooled caramel syrup. Alternately mix flour mixture and milk in the batter, beating until smooth. Beat egg whites in high speed until stiff but not dry. Fold into the batter. Divide evenly the batter among the 3 greased pans. Bake for 20 minutes. Let cool in wire rack for 5 minutes. For frosting: Mix butter, cream, salt and brown sugar in a saucepan. Bring to boil stirring constantly. Remove from heat, add vanilla. Gradually add confectioner's sugar stirring constantly until it becomes to a spreading consistency.
BURNT-SUGAR CAKE WITH CARAMEL FROSTING
An old recipe to share with you! I comes from St. Paul's Ladies Aid (Church). One of those loved recipes we take out now and then.
Provided by Scandigirl
Categories Dessert
Time 50m
Yield 1 Cake
Number Of Ingredients 16
Steps:
- Heat 1/2 cup sugar slowly in a small saucepan, stirring constantly.
- When sugar is melted and begins to smoke add boiling water slowly and carefully stirring constantly.
- Continue cooking until syrup measures 1/2 cup, stirring until sugar is dissolved.
- Set aside to cool.
- Meanwhile, cream butter well; add 1 cup sugar gradually, beating until light and fluffy.
- Add vanilla, then egg yolks one at a time, beating thoroughly after each addition.
- Stir in cold caramel syrup.
- Add sifted dry ingredients alternately with milk, beating until smooth.
- Beat egg whites until stiff but not dry.
- Fold into flour mixture.
- Pour batter into three round 9 inch layer pans, 1 inch deep, lined on the bottom with paper, then greased.
- Bake in moderate oven, 375 degrees, for about 20 minutes.
- Let stand for 5 minutes, then turn out on racks to cool.
- Spread Caramel Frosting between layers and on top and sides of cake.
- Caramel Frosting: Mix butter, cream, brown sugar and salt in saucepan.
- Bring to a boil, stirring constantly.
- Remove from heat; add vanilla.
- Then add gradually enough sifted confectioner's sugar to make frosting of speading consistency.
Nutrition Facts : Calories 6489.2, Fat 197.9, SaturatedFat 119.9, Cholesterol 952.3, Sodium 5476.2, Carbohydrate 1140.9, Fiber 7, Sugar 796.2, Protein 57.4
BURNT CARAMEL CAKE
Make and share this Burnt Caramel Cake recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- this recipe sounds a little confusing.but read it all the way through before attempting --
- in heavy pot, burn 1/2 cup sugar till dark -- put 1/2 cup boiling water in burnt sugar and let boil to a syrup -- this will take about 7 minutes -- cool, but keep warm --
- cream sugar and butter, add eggs and beat till creamy --
- then add water, salt, vanilla and burnt syrup leaving 2 tbls in the skillet for filling --
- add flour and baking powder, beat 2 minutes.
- bake in 2 greased and floured cake pans in a 350* oven for 25-30 minutes.
- to prepare FILLING:.
- put 2 cups sugar in skillet with burnt syrup.add butter the size of an small egg -- milk ( or light cream) and 2 tbls white corn syrup.
- boil till it forms a soft ball in water -- then let mixture cool and beat again --
- spread on cake.if icing gets too thick to spread -- add a little cream or milk --
- take a little while to prepare but it is well worth it -- in my opinion.
- I use 2-9" round cake pans -- .
Nutrition Facts : Calories 491.1, Fat 14.7, SaturatedFat 8.9, Cholesterol 71.9, Sodium 189.7, Carbohydrate 88.5, Fiber 0.6, Sugar 70, Protein 3.8
BURNT SUGAR CAKE I
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
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