Burnt Sugar Cake II

Burnt Sugar Cake II

23

"This is my great grandmother's recipe dated 1938. It is made with caramelized sugar."
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Ingredients

servings 185 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees F). Line two 9 inch round baking pans with parchment paper.
  3. Sift the flour, baking powder and salt together three times.
  4. 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.
  5. Add the dry ingredients and milk alternately to the creamed mixture. Beat until smooth. Pour batter into the prepared pans.
  6. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Reviews

23
  1. 25 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 suppose...

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 ...

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 lik...

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 afr...

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....

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

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 recommenda...

As a child, we used to get burnt sugar cakes for our birthday and i remember them being excellent. This recipe did not disappoint my image of that brown delicious burnt sugar cake. I added a b...

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 suppose...

The burnt sugar became hard, so I left it out & the cake was still very nice.