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.
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.
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!
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!
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 recommendations from anyone reviewing this recipe-
The burnt sugar became hard so I left it out & the cake was still very nice.
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!
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.
