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



Burnt Sugar Cake image

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

2 1/4 cups flour, sifted
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 cup milk
3 tablespoons burnt sugar (see instructions as follows)
1 teaspoon vanilla

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 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 (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

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

OLD-FASHIONED BROWN SUGAR CAKE



Old-Fashioned Brown Sugar Cake image

Not sure where this cake recipe came from, my mom passed it to me many years ago. We use it as a great holiday favorite but I usually sneak it in a couple times a year. It's a great treat to bring to a party or work. The brown sugar and almond extract give it a distinctive taste.

Provided by kinapela

Categories     Desserts     Cakes     Bundt Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 9

1 (16 ounce) package light brown sugar
2 sticks butter, at room temperature
3 eggs
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup buttermilk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.
  • Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in eggs one at a time until well blended.
  • Whisk flour, baking soda, and salt together in a separate bowl. Stir vanilla extract and almond extract into buttermilk. Add flour and buttermilk mixtures alternately to the creamed butter mixture, beating well between additions.
  • Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

Nutrition Facts : Calories 399.9 calories, Carbohydrate 57.6 g, Cholesterol 88 mg, Fat 17 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 10.3 g, Sodium 360.7 mg, Sugar 37.4 g

TEXAS HERITAGE BURNT SUGAR CAKE



Texas Heritage Burnt Sugar Cake image

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

2 1/2 cups granulated sugar (1 1/2 for cake; the other two halves for burnt sugar syrup)
1/2 cup boiling water
1 tablespoon praline liqueur (optional)
1 1/2 cups pecans, chopped &,toasted
3/4 cup butter, softened
2 large eggs
1 cup milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
confectioners' sugar, for dusting (optional)

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

BURNT BROWN SUGAR CAKE SAUCE



Burnt Brown Sugar Cake Sauce image

This is a recipe I had at a German friends' house. As the title suggests, it's a sauce poured over dense white cake, like a pound cake or stale old cake, to give it a second life.

Provided by MISSCANADA

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 10m

Yield 4

Number Of Ingredients 3

2 tablespoons butter
½ cup brown sugar
1 cup hot water

Steps:

  • Melt the butter in a saucepan over medium heat. Slowly stir the brown sugar into the butter, allowing it to melt completely. Bring to a boil and cook until the sugar caramelizes and gives off a burnt smell, about 2 minutes. Remove from heat and pour the hot water into the saucepan; mix until combined. You will have a sauce that is very liquid. Pour over pieces of cake and serve immediately. Best for stale white cake.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 27 g, Cholesterol 15.3 mg, Fat 5.8 g, Protein 0.1 g, SaturatedFat 3.6 g, Sodium 50.4 mg, Sugar 26.7 g

BURNT-SUGAR CAKE WITH CARAMEL FROSTING



Burnt-Sugar Cake with Caramel Frosting image

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

1/2 cup sugar
1/2 cup boiling water
2/3 cup butter
1 cup sugar
1 teaspoon vanilla
2 eggs, separated
3 cups sifted cake flour
3 teaspoons double-acting baking powder
1 teaspoon salt
1 cup milk
2 tablespoons butter
1/3 cup heavy cream
2/3 cup brown sugar, firmly packed
1/8 teaspoon salt
1/8 teaspoon vanilla
3 cups confectioners' sugar, sifted

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

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From app.ckbk.com


BURNT SUGAR CAKE - RECIPE | COOKS.COM
Burn 1 1/2 cups sugar in skillet until liquified, add 1/2 cup water or milk and stir until it forms a syrup. Then cool (but don't let it get too cold). Cream Crisco, add sugar with 1/2 cup water and 2 eggs. Add 2 cups cake flour. Beat (not stir) 5 minutes by the clock.
From cooks.com


BURNT SUGAR CAKE :::GWHP327 RECIPE - BAKERRECIPES.COM
The best delicious Burnt Sugar Cake :::gwhp327 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Burnt Sugar Cake :::gwhp327 recipe today! Hello my friends, this Burnt Sugar Cake :::gwhp327 recipe will not disappoint, I promise! Made with simple ingredients, our Burnt Sugar Cake :::gwhp327 is amazingly delicious, and …
From bakerrecipes.com


BURNT SUGAR CAKE | RECIPE | DELICIOUS CAKE RECIPES, BURNT ... - PINTEREST
Burnt Sugar Cake. Just Desserts. Burnt sugar cake is delightfully caramelized sugar flavored cake .the cake due to its sweet caramelized flavor and soft texture is incredibly liked by the kids and adults. If served with coffee or …. A. Adina Rose. Himalayan Recipes. Recipe For Burnt Sugar Cake. Cake Flour Recipe.
From pinterest.com


BURNT SUGAR (AKA CARAMELIZED SUGAR) RECIPE - THE SPRUCE EATS
2022-01-11 To do so, melt the sugar in a pan without oil. Remove it from the heat and slowly add in 2 times the amount of very hot water (i.e., if you start with 1/2 cup of sugar, use 1 cup of hot water). Stir well, then return the pan to the heat and simmer on low for 5 minutes. The syrup will thicken when it's allowed to cool.
From thespruceeats.com


BURNT CAKE RECIPE RECIPES ALL YOU NEED IS FOOD
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.
From stevehacks.com


BURNT SUGAR CAKE FHMN87A RECIPE - BAKERRECIPES.COM
2013-05-03 What Makes This Burnt Sugar Cake Fhmn87a Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Burnt Sugar Cake Fhmn87a. Ready to make this Burnt Sugar Cake Fhmn87a Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are …
From bakerrecipes.com


RECIPES > BAKED GOODS > HOW TO MAKE BURNT SUGAR SPICE CAKE …
Beat 3 minutes with electric mixer. Fold In: 1/2 cup finely chopped nuts and 1/2 cup golden seedless raisins. Bake in a greased and floured 13 x 9 1/2 nch pan for 35-40 min at 350 NOTE: Burnt sugar syrup put 1/2 cup granulated sugar in a small skillet and stir over medium high heat until melted and quite dark. Remove from heat, add 1/4 cup ...
From mobirecipe.com


BURNT SUGAR CAKE I BEST FAMILY RECIPES - 4K EASY RECIPES
2018-04-25 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.
From 4keasyrecipes.blogspot.com


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