BURNT SUGAR CAKE

BURNT SUGAR CAKE

one two-layer 9-inch diameter cake

 

This is an old-fashioned cake recipe popular many years ago but still one of my favorites. I have include a short-cut recipe for those in a hurry.

 

Burnt Sugar Syrup

  • 2/3 cup sugar
  • 2/3 cup boiling water

 

Cake

  • 2½ cups sifted cake flour (see note)
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 2/3 cup shortening (Crisco), at room temperature
  • 1½ cups sugar or the equivalent of 1½ cups sugar in granulated sugar substitute,
  •   divided
  • 2 jumbo eggs or the equivalent of 2 eggs in egg substitute, IE, Egg Beaters
  • 1 teaspoon vanilla extract
  • ¾ cup cold water
  • 3 tablespoons Burnt Sugar Syrup

 

Burnt Sugar Frosting or Old-Fashioned 7-Minute Frosting or Butter Cream Burnt Sugar Frosting

 

Prepare Burnt Sugar Syrup.  Melt 2/3 cup sugar in a medium heavy skillet over low heat, stirring constantly, until sugar becomes a dark brown syrup; remove from heat and slowly stir in boiling water until water and syrup are completely blended.  Increase temperature to moderate to high and boil until mixture is reduced to ½ cup.  Remove from heat and allow to cool.

Sift together the first 3 cake ingredients; set aside. 

In a large bowl, cream (beat) shortening thoroughly; gradually beat in 1½ cups sugar until mixture is light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Add dry ingredients alternately with cold water, beginning and ending with dry ingredients, mixing just until batter is smooth.  Stir in 3 tablespoons Burnt Sugar Syrup, mixing well.

Spoon batter into 2 (9-inch) round cake layer pans that have been liberally coated with non-caloric vegetable cooking spray, dividing evenly.   Bake in a preheated moderate oven (375 degrees F.) for 20 to 25 minutes, or until a cake tester inserted in the center of the cake layers comes out clean.  Allow cake layers to cool in pans for 5 to 10 minutes.  Remove from pans and thoroughly cool on baking racks.  Prepare frosting of choice while cake layers are cooling.

Arrange one cake layer on a serving plate.  Evenly spread ¼ of the frosting of choice over the cake layer.  Top with second cake layer.  Frost top and sides of cake with remaining frosting.  To serve, cut cake into wedges. 

Short-cut Method:  Prepare Burnt Sugar Syrup as previously directed.  Prepare 1 (18.5-ounce)

                                  package yellow cake mix as directed using the cake mix, 3 eggs, ½ cup

                                  cooking oil (corn, canola, or safflower oil, ¾ cup plus 1 tablespoon water,

                                  and 3 tablespoons prepared Burnt Sugar Syrup as ingredients.  Bake and

                                  frost as previously directed.

 

Burnt Sugar Frosting

fills and frosts top and sides of one round (9-inch) diameter two-layer cake

  • 2 egg whites, at room temperature
  • 1¼ cups sugar
  • ½ cup cold water
  • 3 to 4 tablespoons Burnt Sugar Syrup
  • Pinch of salt

  • 1 teaspoon vanilla extract

Combine all ingredients, except vanilla in the top of a double boiler over boiling water.  Beat rapidly at high speed of an electric mixer for 5 to 7 minutes, or until mixture forms glossy stiff, but not dry, peaks.  Remove from heat and beat in vanilla.  Frost cake immediately as icing sets up fast.

 

 

Old-Fashioned 7-Minute Frosting

fills and frosts top and sides of one round (9-inch) diameter two-layer cake

  • 2 egg whites, at room temperature
  • 1½ cups sugar
  • 1/3 cup water                                                                                                                         
  • 2 tablespoons light corn syrup
  • Pinch of salt
  • 1 teaspoon vanilla extract

 

Combine all ingredients, except vanilla in the top of a double boiler over boiling water.  Beat rapidly at high speed of an electric mixer for 5 to 7 minutes, or until mixture forms glossy stiff, but not dry, peaks.  Remove from heat and beat in vanilla.  Frost cake immediately as icing sets up fast.

 

Butter Cream Burnt Sugar Frosting

fills and frosts top and sides of one round (9-inch) diameter two-layer cake

  • ½ cup butter or margarine, at room temperature
  • 1 (1-pound) box confectioners' sugar (about 4½ cups), sifted
  • Pinch of salt
  • 2 to 3 tablespoons Burnt Sugar Syrup, divided

 

In a deep medium bowl, cream butter thoroughly.  Add 1 cup confectioners' sugar and salt, beating well.  Add remaining sugar and 1 tablespoon half-and-half.  Beat until smooth. Add remaining Burnt Sugar Syrup as needed to achieve correct spreading consistency.  Frost cake immediately.

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