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Reviewed: Apr. 15, 2008

A great recipe! I didn't frost the cake - it was moist and fluffy. As I took it to my work, my co-workers asked what tasty spice it would contain - they couldn't believe it was just burnt sugar. The taste reminded of German Spekulatius. To prevent the crust from tasting bitter, you should be careful not to let it get too dark. And one of my co-workers suggested to make the caramel syrup by cooking the sugar with the water from the beginning on, as I told her it bubbled up very high when I added the water to the boiling sugar. I would definitely make the cake again and try the suggested caramel procedure. Thanks for the recipe!

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Reviewer:

mirijok

	Cooking Level: Intermediate Living In: Berlin, Berlin, Germany
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Reviewed: Jan. 24, 2008

I made this for my husband's borthday and the whole thing was gone within 24 hours. Simply fabulous!

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Reviewer:

laura

	Cooking Level: Intermediate Living In: Aurora, Colorado, USA
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Reviewed: Dec. 28, 2007

Yummy, Yummy! I wanted to make a Burnt Sugar Cake for my birthday just like my Mom made for me. Only she used a yellow cake with the burnt sugar frosting. That frosting takes more to beat it than I can do, so I was excited when I stumbled onto this recipe. I made it using a milk-free margarine and soy milk (allergies) and put a chocolate frosting with pecans on it. Now I'll make it for my Mom's birthday. And maybe break down and make the brunt sugar frosting, too.

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Reviewer:

Jezze

	Cooking Level: Expert
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Reviewed: Aug. 21, 2007

The texture of this cake was great, and I liked it quite a bit with a thin vanilla sugar glaze. But I brought it to a party, and nobody liked it! I had to explain to people that it was supposed to taste like caramel, but nobody was sold. I'm certainly not going to make it again.

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Reviewer:

Amybean


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Reviewed: Jul. 19, 2007

excellent nice flavor. nice and fluffy. this is a keeper thanks

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Reviewer:

shawn

	Cooking Level: Expert Living In: Reardan, Washington, USA
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Reviewed: Jun. 10, 2007

A tender, feathery cake with true caramel flavor. I made it for my husband's birthday and paired it with a caramel frosting; he loved it!

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Reviewer:

Gussiecat

	Cooking Level: Expert
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Reviewed: Mar. 18, 2007

YUMMO!! Beautiful color and soooo tasty! I made this in a Bundt cake pan, and drizzled it with a vanilla glaze. Looked pretty and was gone in 2 days!!

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Reviewer:

KimberMc

	Cooking Level: Expert
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Reviewed: Oct. 20, 2006

This cake has such a beautiful color, it turned out well and was so easy to make. The caramelized sugar was the only part I was worried about -- I thought I had burnt it, and I didn't read the part about pouring the hot water in slowly. Oops! Be more careful than I was. But despite my mistakes, it turned out great.

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Reviewer:

JANEUASTEN


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Reviewed: Oct. 6, 2006

You have no idea how long I have looked for a recipe for the cake my grandmother made from memory so was never written down. I cannot wait to make this. Grandma Hoffman..I hope I can do it as well as you!

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Reviewer:

57301


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Reviewed: Oct. 2, 2006

I loved this recipe. The key is getting the burnt sugar syrup right. Once you master that, this recipe is moist, moist, moist and sooo flavorful. I used a butter flavored powder sugar drizzle over the top.

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Reviewer:

loriprn


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Reviewed: Sep. 5, 2005

Regarding Hollybells frosting request; A caramel or sometimes called burnt sugar frosting is what I have always used on this and spice cakes. Caramel Frosting V by Carol from this site looks like a possible good choice.

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Reviewer:

Marie C.

	Cooking Level: Expert
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Reviewed: Apr. 23, 2005

Tender, delicate, mild-flavored cake. I thought it grand with just a sprinkling of powdered sugar. Others thought it would be best with some type of frosting. I would love frosting recommendations from anyone reviewing this recipe-

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Reviewer:

HOLLYBELL


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Reviewed: May 30, 2004

tasty and good!

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Reviewer:

KATEITALY


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Reviewed: Dec. 31, 2003

I have been looking for this recipe for years. My grandmother use to make this cake. It was my favorite. My grandmother would not measure anything. I don't know how she did it, but the burnt sugar cake always came out perfect everytime. Thank you.

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Reviewer:

PATMAR


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Reviewed: Dec. 31, 2003

This cake didn't even need frosting. I made it in a bundt pan, and simply dusted it with a little powdered sugar. My friends begged me to take large pieces home with them. I let them - I was afraid I'd eat the rest of the cake by myself, in one sitting!

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Reviewer:

JODIPAUL

	Cooking Level: Expert Home Town: Houston, Texas, USA Living In: Austin, Texas, USA
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