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Burnt Sugar Cake II

Burnt Sugar Cake II

Name: Burnt Sugar Cake II
Yield: 2 -9 inch round layers
Ingredients: 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

Rating: 4.57 stars

28 Ratings
25 Reviews
9 Photos

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

By Lynn-Pgh

Gallery

Recipe Summary

Servings:

Yield:

2 -9 inch round layers

Nutrition Info

Ingredients

Original recipe yields 24 servings

The ingredient list now reflects the servings specified

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

Directions

Step 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.

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Step 2

Preheat oven to 350 degrees F (175 degrees F). Line two 9 inch round baking pans with parchment paper.
Step 3

Sift the flour, baking powder and salt together three times.
Step 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.
Step 5

Add the dry ingredients and milk alternately to the creamed mixture. Beat until smooth. Pour batter into the prepared pans.
Step 6

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Nutrition Facts

Per Serving:

185 calories; protein 2.5g 5% DV; carbohydrates 29.1g 9% DV; fat 6.7g 10% DV; cholesterol 39mg 13% DV; sodium 162.2mg 7% DV. Full Nutrition

Reviews (25)

Most helpful positive review

PATMAR

12/31/2003

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. Read More

Helpful

(44)

Most helpful critical review

Amybean

08/21/2007

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. Read More

Helpful

(6)

28 Ratings

5 star values: 20
4 star values: 5
3 star values: 2
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

PATMAR

12/31/2003

Helpful

(44)

Marie C.

09/06/2005

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. Read More

Helpful

(34)

JODIPAUL

12/31/2003

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! Read More

Helpful

(31)

mirijok

04/15/2008

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! Read More

Helpful

(10)

laura

01/24/2008

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

Helpful

(9)

HOLLYBELL

04/23/2005

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- Read More

Helpful

(7)

Beatrix

01/23/2009

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

Helpful

(6)

laurielid

05/03/2011

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! Read More

Helpful

(6)

Amybean

08/21/2007

Helpful

(6)

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Nutritional Information

Burnt Sugar Cake II

Servings Per Recipe: 24
Calories: 185.2

% Daily Value *

protein: 5 %

carbohydrates: 9 %

exchange other carbs:

dietary fiber: 1 %

sugars:

fat: 10 %

saturated fat: 20 %

cholesterol: 13 %

vitamin a iu: 4 %

niacin equivalents: 14 %

vitamin b6: 1 %

vitamin c:

folate: 9 %

calcium: 5 %

iron: 8 %

magnesium: 2 %

potassium: 1 %

sodium: 7 %

thiamin: 17 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.