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 (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
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.
Nutrition Facts : Calories 559 kcal, Carbohydrate 95 g, Cholesterol 87 mg, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, Sodium 236 mg, Sugar 67 g, Fat 18 g, ServingSize 12 servings, UnsaturatedFat 0 g
BURNT SUGAR FROSTING
Make and share this Burnt Sugar Frosting recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 25m
Yield 3 cups?
Number Of Ingredients 6
Steps:
- Place half of the cup sugar in a heavy skillet and cook, stirring over medium heat till melted.
- Add the boiling water and stir till a syrup forms.
- heat the remaining 2 cups of sugar and milk.
- Add the cooked sugar mixture and cook to 234* -- soft ball stage.
- Cool for 10 minutes without stirring.
- Add the butter, salt and vanilla.
- Beat till thick enough to spread easily.
- If frosting becomes too stiff, add some milk.
- enough frosting for 1 8" or 9" double layer cake.
Nutrition Facts : Calories 972.4, Fat 33.7, SaturatedFat 21.3, Cholesterol 92.7, Sodium 364.2, Carbohydrate 170.6, Sugar 166.5, Protein 3
VEGAN BURNT SUGAR CAKE WITH ICING
I loved this cake as a child. I haven't tried this one yet, but plan to soon. To burn the sugar for this recipe you need to take 1 cup of sugar and put it into a heavy skillet, stir until it's melted. You must burn it! Once it's dark brown add 1 cup of water and boil until you get a syrupy consistancy. I got the original non-vegan recipe from cooks.com.
Provided by Chef Joey Z.
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- CAKE:.
- Cream the margarine and sugar.
- Add the egg replacer, water, vanilla and burnt sugar syrup.
- Mix together then add flour and baking powder.
- Mix well.
- Pour batter into a greased and floured 9x13" pan or use 2-9" round pans.
- Bake at 350'F for 35 minutes.
- The cake is done when you touch the center and it springs back up.
- Cool the cake.
- ICING:.
- Combine the Icing ingredients together in a sauce pan and cook until it forms a hard ball.
- Ice the cake while it's still warm and it will harden on the cake.
- Enjoy.
Nutrition Facts : Calories 732.5, Fat 27.8, SaturatedFat 6.9, Cholesterol 16.6, Sodium 366.9, Carbohydrate 118.4, Fiber 1.1, Sugar 87.7, Protein 4.8
BURNT BUTTER FROSTING
This unusual frosting recipe is made with burnt butter! It is excellent on yellow cakes, and I always get rave reviews. Do not substitute margarine for butter in this recipe!
Provided by Cheryl
Categories Desserts Frostings and Icings Buttercream
Time 11m
Yield 12
Number Of Ingredients 4
Steps:
- Place the butter in a saucepan over medium-high heat. Cook, stirring constantly, until the butter is a nice tan color. If it gets dark brown or black you have allowed it to burn too long. When butter has been "burned" remove the saucepan from the heat.
- Slowly mix in confectioners' sugar and vanilla. Beat on high speed of an electric mixer until light and fluffy. Beat in the milk a tablespoon at a time until desired spreading consistency is achieved. Use frosting immediately, as this frosting will set up quickly.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 39.9 g, Cholesterol 20.3 mg, Fat 7.7 g, Protein 0.1 g, SaturatedFat 4.9 g, Sodium 54.9 mg, Sugar 39.2 g
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
BROWN-SUGAR ICING
Use this recipe to top our Hermit Bars.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3/4 cup
Number Of Ingredients 5
Steps:
- Combine brown sugar, milk, and butter in a medium saucepan. Stir over medium heat until the butter has melted and sugar has dissolved. Remove from heat, and whisk in vanilla and confectioners' sugar. If the icing is too thick to drizzle, stir in a little more milk. If it is too thin, add a little more confectioners' sugar. Let cool slightly before using.
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