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Burnt Sugar Cake #2

Author/Submitted by: GRIT -- July 13, 1997, Typed by Ethel Snyder <> Date August 31, 1997
Servings: 12
Categories: Cakes / Desserts / Pecans


** Burnt Sugar Syrup **
3/4  cup  sugar
3/4  cup  boiling water

** Cake **
2/3  cup  butter
1  cup  sugar
1  teaspoon  vanilla extract
2    eggs, separated
3  cups  cake flour
1  tablespoon  baking powder
1/2  teaspoon  salt
3/4  cup  milk

** Burnt Sugar Butter Cream Frosting **
1/3  cup  butter
1  box  confectioner's sugar
1  dash  salt
1  teaspoon  vanilla extract
1  tablespoon  light cream, to 2 tablespoons
1/4  cup  pecans, finely chopped

1. For syrup, in a small heavy skillet or saucepan, heat sugar over medium heat. Lower to medium-low as syrup forms; stir frequently breaking up lumps. Cook and stir until brown syrup forms and mixture begins to smoke, about 30 minutes. Gradually stir in boiling water. Remove from heat; cool. Reserve 1/2 cup for cake frosting. Preheat oven to 375. For cake, cream butter and sugar together in a mixing bowl until light, about 3 minutes. Gradually beat in 1/2 cup burnt sugar syrup. Add vanilla, then egg yolks one at a time, beating after each addition. Sift together flour, baking powder and salt. Add flour mixture alternately with milk, beating batter until smooth. Beat egg whites until stiff, gently fold by hand into batter. Pour batter into two 8-inch oiled layer cake pans, smoothing batter. Bake for 20 to 25 minutes. Remove and cool. Makes 12 servings. Frost with Burnt Sugar Butter Cream Frosting.

2. Burnt Sugar Butter Cream Frosting: In a mixing bowl, combine butter, confectioner's sugar, salt, vanilla and burnt sugar syrup; blend. Add cream and pecans; blend. Ice cooled cake.

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