Burnt Sugar Cake II Recipe - Allrecipes.com
Burnt Sugar Cake II Recipe

Burnt Sugar Cake II

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 -9 inch round layers Change Servings

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
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.

 

25 Ratings

Sep 05, 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.

 
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!

 
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!

 
Jan 24, 2008

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

 
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-

 
May 03, 2011

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 buttercream icing with a teaspoon of maple extract to top this feast. I took this to a bbq and everyone loved it. Thanks for a great recipe!

 

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Nutrition

  • Calories
  • 185 kcal
  • 9%
  • Carbohydrates
  • 29.1 g
  • 9%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 162 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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