Best Burnt Sugar Cake Betty Crocker Circa 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

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 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

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