Old Time Burnt Sugar Cake
INGREDIENTS
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How to make Old-Time Burnt Sugar Cake:
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Making Burnt Sugar Syrup–
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1 1/3 cups sugar
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1 1/3 cups water
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Dump the sugar in a skillet on the stove. Turn the heat to medium-low.
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You don’t actually “burn” the sugar–you melt it. The sugar will just…melt. Seriously. Who knew? (Stop laughing. I’m from the suburbs.)
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Stir only occasionally. The less you stir, the better. If you can’t restrain yourself, walk away for five to ten minutes and come back. It will look like this.
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Now add the hot water, continuing with your heat on medium-low. (The online recipe instructed me to boil the water before adding it. This was not in sync with the old-time recipe and it’s not necessary. (Old church ladies know this stuff!) I made t
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The melted sugar gets all excited when you add the water and it will bubble up.
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Then it will calm down and after another five to ten minutes (again, it doesn’t like to be stirred too much), it will look like this.
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Turn off the heat and set it aside to cool to room temperature while you start preparing the cake. The syrup is thin while it’s hot, but as it cools, it thickens. By the way, if you’re ever snowed in and have to have pancakes, this makes a pancak
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Note: Using 1 1/3 cups sugar and 1 1/3 cups water, you’re going to end up with approximately 1 1/4 cups Burnt Sugar Syrup after it cooks down in the process. Your exact mileage may vary.
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Making Burnt Sugar Cake–
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3 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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3/4 cup butter, room temperature
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1 1/2 cups sugar
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2 eggs (yolks/whites divided)
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1/2 cup Burnt Sugar Syrup
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1 teaspoon vanilla
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1/2 cup water (minus one teaspoon)
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3/4 cup milk
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Preheat oven to 350-degrees. Combine flour, baking powder, and salt; set aside. In another bowl, combine room temperature butter and the sugar. Cream. Add two egg yolks and beat again.
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In a small bowl, beat egg whites till fluffy.
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Pour or spoon 1/2 cup of the Burnt Sugar Syrup in a one-cup measuring cup. Add the teaspoon of vanilla then add enough water (cool to lukewarm) to add up to a cup combined with the Burnt Sugar Syrup and the vanilla. To the bowl with flour, add the cr
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Divide into two round, greased cake pans.
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Bake at 350-degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. (Don’t overbake!)
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Cool and frost with Burnt Sugar Icing.
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Making Burnt Sugar Icing–
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16 ounces powdered sugar
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2/3 cup to 3/4 cup Burnt Sugar Syrup (however much you have left in the skillet! as noted above, your mileage will vary after your syrup cooks down)
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1/4 cup butter, room temperature
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1 teaspoon vanilla
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Combine and beat till smooth and spreadable. If your icing is too stiff because you found yourself on the low side with your remaining Burnt Sugar Syrup, add a bit of milk or water. Frost cake and decorate with pecan halves. Serve with vanilla ice cr
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