Burnt Sugar Cake

        Here is a "company coming to dinner" cake. The recipe is over 100 years old, a true country classic! This cake is just too good!! After making this cake, you will be elevated to "domestic goddess" by your family!






      • 3/4 cup sugar
      • 3/4 cup hot water
      • 3 cups sifted cake flour
      • 1 teaspoon baking soda
      • 1/2 teaspoon baking powder
      • 1/2 teaspoon salt
      • 1 1/2 cups sugar
      • 2/3 cup margarine or butter, softened
      • 2 egg yolks
      • 1 teaspoon vanilla
      • 1 cup cold water
      • 2 egg whites
      • Penuche Frosting
      • chopped black walnuts



        • Grease and lightly flour two 8-or 9x1 1/2-inch round cake pans and set them aside.

        For burnt sugar syrup, place the 3/4 cup sugar in a large, heavy skillet. Heat over medium-high heat till sugar begins to melt, shaking skillet ocassionally to heat sugar evenly.

        Reduce heat to low and cook till sugar is melted and dark goldened brown (about 5 minutes more). Stir with a woodened spoon as necessary after sugar begins to melt (as mixture bubbles). Very carefully add the 3/4 cup hot water, stirring to dissolve the sugar. Heat to boiling; reduce heat and boil gently for 3 minutes. Cool.

        Stir together flour, baking soda, baking powder, and salt in a medium mixing bowl; set aside. Beat 1 1/2 cups sugar and margarine in a large mixing bowl with an electric mixer on medium speed till well combined.

        Beat in egg yolks and vanilla. Add flour mixture alternately with cold water and burnt sugar syrup, beating at low speed till just combined after each addition. Thoroughly wash beaters.

        Beat egg whites in another bowl till stiff peaks form (tips stand straight); fold into batter. Divide between cake pans; spread evenly.

        Bake cake in 350 degree oven 30 to 35 minutes for 8-inch pans; 25 to 30 minutes for 9-inch pans.

        Cool 10 minutes in pans on wire racks. Loosen edges; remove and cool completely. Frost between layers and on top and sides of cake with Penuche Frosting. Garnish with chopped black walnuts, if desired.

        Penuche Frosting: Melt 3/4 cup margarine or butter in a saucepan; stir in 1 1/2 cups packed brown sugar. Cook and stir till bubbly. Remove from heat. Add 1/3 cup milk and 2 tablespoon corn syrup; beat vigorously with a wooden spoon till smooth. Add 5 1/2 cups sifted powdered sugar; beat by hand till of spreading consistency.




        Now you have completed a work of art. Sit back and enjoy the adoration; but don't forget to get a piece of cake for yourself!


        Table of Contents




        © 1998 lileth@web tv.net< /A>




        This page hosted by GeoCities Get your own Free Home Page


         1