BURNT SUGAR CAKE (BETTY CROCKER: CIRCA 1956)
This recipe is in response to a request for the Betty Crocker (1950-1960) version of the cake. I have tried to retain the authenticity of the period, hence the repetition of the ingredient amounts throughout the recipe. I hope you enjoy it. Mom used to make this one sometimes too!
Provided by Cindy Lynn
Categories Dessert
Time 1h25m
Yield 18 serving(s)
Number Of Ingredients 18
Steps:
- Syrup: To make syrup first caramelize the 1/2 cup sugar in a heavy skillet over low heat until clear and medium brown, shaking pan gently to keep from burning.
- Remove from heat.
- Add slowly, stirring constantly, 1/2 cup boiling water.
- Stir over low heat until lumps are dissolved.
- Measure and add water to make 1 cup liquid.
- Cool.
- Cake: Sift together into bowl, 2 1/4 cups sifted Softasilk flour, 1 cup sugar, 3 teaspoons baking powder and 1 teaspoon salt.
- Add 1/2 cup soft shortening and 2/3 cup cooled caramel-water mixture.
- Beat 2 minutes.
- Add remaining 1/3 cup cooled caramel-water mixture, 2 eggs and 1 teaspoon vanilla.
- Beat 2 more minutes.
- Pour into greased and floured pans (2 8-inch pans, or 2 9-inch pans, or 1 9 X 13 oblong pan).
- Makes a small cake.
- Bake until cake tests done.
- Cool.
- Finish with Creamy Burnt Sugar Icing.
- Preheat 350°F (moderate oven) 8-inch layers 30-35 minutes 9-inch layers 25-30 minutes oblong 9 X 13 35-40 minutes.
- Creamy Burnt Sugar Icing: First make another caramel sugar-water mixture following directions in recipe above.
- Caramelize 1/2 cup sugar.
- Add 1/4 cup boiling water.
- DO NOT ADD any more water!
- Melt in saucepan 1/2 cup shortening (part butter).
- Remove from heat and add 2 1/2 tablespoons Softasilk flour and 1/4 teaspoon salt.
- Stir in slowly caramel-water mixture.
- Bring to boil stirring constantly.
- Boil 1 minute.
- If mixture curdles, do not be alarmed.
- Remove from heat.
- Beat in alternately, 3 cups sifted confectioners' sugar and about 3 tablespoons water.
- Set saucepan in bowl of cold water.
- Beat until consistency to spread.
- Stir in 1/2 teaspoon vanilla.
- If it becomes too thick to spread, add a little water.
Nutrition Facts : Calories 273.9, Fat 11.9, SaturatedFat 3, Cholesterol 23.5, Sodium 230.3, Carbohydrate 42.4, Sugar 41.9, Protein 0.7
TEXAS HERITAGE BURNT SUGAR CAKE
I entered this recipe in a local cooking contest many years ago and it was first runnerup to the winner of the dessert category. I think the original recipe came from the Imperial Sugar Company in Sugarland, Texas but I made a few changes to suit my tastes.
Provided by Susie in Texas
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- In small heavy saucepan over medium heat, heat 1/2 cup granulated sugar until melted and light caramel in color, stirring frequently.
- Remove from heat; slowly and carefully stir in 1/2 cup boiling water and praline liqueur until blended.
- Refrigerate this burnt sugar syrup to cool.
- Pre-heat oven to 350 degrees.
- Grease and flour a 9-inch fluted tube pan or bundt cake pan.
- To toast the pecans, heat a dry medium sized skillet over very low heat.
- Add pecans and stir frequently for about 3-5 minutes or until pecans are golden brown.
- Set aside to cool, reserving 1/2 cup pecans for topping.
- In large bowl using a mixer at medium speed, combine butter, 1 1/2 cups granulated sugar, cooled burnt sugar syrup, eggs, milk, vanilla, flour, baking powder, cinnamon and salt.
- Mix for about 4 minutes until thoroughly blended and smooth.
- Stir cooled 1 cup pecans into cake batter.
- Pour batter into prepared cake pan; bake 50 minutes or until toothpick inserted into center comes out clean.
- Cool cake in pan on wire rack for 10 minutes.
- Remove cake from pan; cool completely on rack.
- Sprinkle cake with confectioner's sugar, if desired.
- Set aside.
- In small heavy sauce pan over medium heat, heat the remaining 1/2 cup granulated sugar until melted and light caramel in color, stirring frequently.
- Using spoon, drizzle the burnt sugar over cake; sprinkle 1/2 c.
- pecans on top and let stand about 5 minutes to cool and to allow the burnt sugar to set.
Nutrition Facts : Calories 373.3, Fat 17.4, SaturatedFat 6.7, Cholesterol 51.5, Sodium 148.6, Carbohydrate 51.5, Fiber 1.6, Sugar 31.8, Protein 4.7
BURNT SUGAR CAKE II
Steps:
- 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.
- Preheat oven to 350 degrees F (175 degrees F). Line two 9 inch round baking pans with parchment paper.
- Sift the flour, baking powder and salt together three times.
- 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.
- Add the dry ingredients and milk alternately to the creamed mixture. Beat until smooth. Pour batter into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
Nutrition Facts : Calories 185.2 calories, Carbohydrate 29.1 g, Cholesterol 39 mg, Fat 6.7 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 3.9 g, Sodium 162.2 mg, Sugar 15 g
BURNT SUGAR CAKE I
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease three 9 inch round cake pans.
- In a small saucepan bring 1 cup of the water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup.
- Sift together the flour with the baking powder and salt.
- In a large bowl, cream the butter or margarine with 1 1/2 cups of the sugar. Add the eggs one at a time, beating well after each addition.
- In another bowl, combine milk and sugar/water mixture. Add the vanilla and mix well.
- Add the sifted dry ingredients alternately with the milk mixture to the creamed butter or margarine mixture. Stir until just combined. Pour batter equally into three greased 9 inch round cake pans.
- Bake for about 30 minutes at 375 degrees F (190 degrees C). When cool, glaze with burnt sugar syrup.
- To Make Glaze: In a small saucepan bring 1 cup water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup. Pour over top of cooled cake layers.
Nutrition Facts : Calories 135.5 calories, Carbohydrate 22.3 g, Cholesterol 26.2 mg, Fat 4.5 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 141.3 mg, Sugar 14.3 g
BURNT SUGAR CAKE
This was a cake Mom made when I was a child. She didn't make it very often, but when she did...oh la la!
Provided by Cindy Lynn
Categories Dessert
Time 1h
Yield 2 8inch layers
Number Of Ingredients 9
Steps:
- Burnt Sugar: Melt 1/2 cup sugar in a heavy pan over low heat stirring constantly until dark brown.
- Add 1/2 cup boiling water and cook until mixture looks like molasses.
- Cake: Sift flour, measure, add salt and baking powder and sift together.
- In a separate bowl, cream shortening.
- Add sugar gradually and cream well.
- Add eggs one at a time to creamed mixture, beating thoroughly after each addition.
- Add sifted dry ingredients alternately with milk.
- Add burnt sugar and vanilla.
- Bake in two greased and floured 8-inch round layer cake pans in a moderate oven (350 deg F); 30-35 minutes.
- Cool and frost with broiled frosting colored with burnt sugar.
Nutrition Facts : Calories 1778.6, Fat 62, SaturatedFat 17.3, Cholesterol 228.6, Sodium 1168, Carbohydrate 283.9, Fiber 3.8, Sugar 169.8, Protein 24.8
BURNT-SUGAR CAKE
This is in response to a request. Taken from my 1960's Better Homes & Gardens Cookbook. Prep time is only an estimation.
Provided by Miss Annie
Categories Dessert
Time 1h10m
Yield 1 13x9x2 inch cake
Number Of Ingredients 10
Steps:
- Stir the shortening to soften.
- Gradually add sugar, and cream together until light and fluffy.
- Add vanilla.
- Add egg yolks (one at a time), beating well after each.
- Sift flour, baking powder, and salt together 3 times; add to creamed mixture alternately with milk, a small amount at a time.
- Beat after each addition until smooth.
- Add Burnt-sugar Syrup; fold in egg whites.
- Bake in paper-lined 13 x 9 1/2 x 2 inch pan at 350ºF for about 40 minutes.
- Burnt-sugar Syrup: Melt 1/2 cup white sugar in heavy skillet over low heat until dark brown, smooth.
- Remove from heat; add 1/2 cup boiling water; return to heat; stir rapidly until like molasses syrup.
- NOTE: Frost with Seven-minute Burnt-sugar Frosting.
- Posted separately.
Nutrition Facts : Calories 3619.1, Fat 122.5, SaturatedFat 34.5, Cholesterol 411.8, Sodium 1788.4, Carbohydrate 585.6, Fiber 6.3, Sugar 287.5, Protein 48.1
BURNT SUGAR CAKE
This is another old recipe I had from Family Circle Magazine, February 1982. This is a delicious cake with a wonderful burnt sugar flavor. The color of the cake is a beautiful deep golden color. The frosting recipe follows the cake recipe.
Provided by Jane from Ohio
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Burnt Sugar Syrup:.
- Heat 1 cup sugar in a large skillet over low heat.
- until melted and amber colored;.
- remove from heat.
- Carefully stir in 1 cup boiling water until sugar is disolved; cool.
- Pepare burnt sugar syrup, cool.
- Measure 1/2 for cake.
- Reserve 3 tablespoons or more for frosting.
- Sift flour, salt and baking powder onto wax paper.
- Grease two 9 by 1 1/2 inch layer cake pans.
- line with wax paper.
- grease wax paper.
- Preheat oven to moderate (350 degrees).
- Beat butter with one cup of the sugar, egg yolks and vanilla in a large bowl.
- Beat until fluffy.
- Beat in the 1/2 cup burnt sugar syrup.
- Stir in flour mixture alternately with the milk.
- beating after each addition.
- until batter is smooth.
- Beat egg whites in a medium size bowl.
- until foamy.
- Beat in the remaining 1/4 cup of sugar slowly.
- until meringne forms soft peaks.
- Fold meringne into batter until no streaks of white remain.
- Pour into prepared pans.
- Bake in preheated moderate (350 degree) oven.
- for 25 minutes or.
- until center springs back when lightly touched with fingertip.
- cool pans on wire rack 5 minutes.
- Remove from pans.
- Peel off paper.
- cool completely.
- Fill and frost with Burnt Sugar Frosting.
- Garnish with pecan halves and chopped pecans.
- Burnt Sugar Frosting:.
- Mix cream cheese and butter together until well blended.
- Gradually add confectioners sugar, burnt sugar syrup and vanilla.
- Frost layers, top and sides with frostin.
- Garnish top with pecan halves around the rim of cake.
- Press chopped pecans arounds sides of cake.
Nutrition Facts : Calories 644.5, Fat 31.1, SaturatedFat 17.4, Cholesterol 126.6, Sodium 406.1, Carbohydrate 86.5, Fiber 1, Sugar 57.6, Protein 6.9
More about "texas heritage burnt sugar cake food"
BURNT SUGAR CAKE TRIGGERS MEMORIES FROM FAR AND WIDE - SFGATE
From sfgate.com
BURNT SUGAR CAKE AND FROSTING RECIPE - THE SPRUCE EATS
From thespruceeats.com
HEALTHIFIED TEXAS SHEET CAKE - BURNT APPLE
From burntapple.com
BURNT SUGAR CAKE RECIPE BY AMERICAN.KITCHEN | IFOOD.TV
From ifood.tv
BURNT SUGAR CAKE RECIPE BY LOVE.FOOD | IFOOD.TV
From ifood.tv
KITCHEN KLATTER AND THE BURNT SUGAR CAKE - GRANDMALESAN
From grandmalesan.wordpress.com
BURNT SUGAR CAKE RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
10 BURNT SUGAR PECANS PECANS RECIPES - FOOD NEWS
From foodnewsnews.com
BURNT SUGAR FROSTING BETTY CROCKER RECIPES ALL YOU NEED …
From stevehacks.com
BURNT-SUGAR CAKE RECIPE BY SWEET.CHEF | IFOOD.TV
From ifood.tv
BURNT SUGAR CAKE – THE SOUTHERN DRAWL
From thesoutherndrawldotcom2.wordpress.com
BURNT SUGAR CAKE RECIPE BY FOODLOVER | IFOOD.TV
From ifood.tv
BURNT SUGAR CAKE – A LAUREL HIGHLANDS MAPLE TRADITION | VISITPA
From visitpa.com
BURNT SUGAR CAKE; 1935 MY FAVORITE RECIPE - CHENEY HISTORICAL …
From cheneymuseum.org
BURNT SUGAR CAKE | BURNT SUGAR CAKE, BURNT SUGAR, BURNS
From pinterest.com
BURNT SUGAR CAKE - VERONICA HINKE
From veronicahinke.com
TEXAS SHEET CAKE RECIPE - TEXAS HERITAGE FOR LIVING
From texasheritageforliving.com
TEXAS HERITAGE BURNT SUGAR CAKE RECIPE | CHAMPSDIET.COM
From champsdiet.com
BURNT SUGAR CAKE | BURNT SUGAR CAKE, CAKE, BURNT SUGAR
From pinterest.com
BURNT SUGAR CARAMEL CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
OLD-TIME BURNT SUGAR CAKE - CHICKENS IN THE ROAD
From chickensintheroad.com
GRANDMOTHER BRAND'S BURNT SUGAR CAKE - RECIPE | COOKS.COM
From cooks.com
BURNT SUGAR CAKE - OPERA NEWS SOUTH AFRICA
From za.opera.news
OLD TIME BURNT SUGAR CAKE AND FROSTING
From pinterest.ca
TEXAS HERITAGE FOODS | TRADITIONAL HOMEMADE SPICES FROM TEXAS
From texasheritagefoods.com
BURNT SUGAR CAKE - MITCHELL BAKERY
From mitchellbakery.com
“VINTAGE” BURNT SUGAR CAKE WITH MAPLE CREAM CHEESE
From gourmandistan.com
AT LAST! TRUE BURNT SUGAR - LOS ANGELES TIMES
From latimes.com
GRAMMY’S OLD-FASHIONED BURNT SUGAR CHIFFON CAKE RECIPE
From throughherlookingglass.com
OLD-TIME BURNT SUGAR CAKE - FARM BELL RECIPES
From farmbellrecipes.com
BURNT SUGAR CAKE | BURNT SUGAR CAKE, CAKE RECIPES, BURNT SUGAR
From pinterest.ca
TEXAS SHEET CAKE - GASTRO OBSCURA
From atlasobscura.com
BURNT SUGAR CARAMEL BUNDT CAKE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BURNT-SUGAR CAKE | BETTER HOMES & GARDENS - BHG.COM
From bhg.com
BURNT SUGAR CAKE (VRP 098) - VINTAGE RECIPE PROJECT
From vintagerecipeproject.com
BURNT SUGAR CAKE (BETTY CROCKER: CIRCA 1956) RECIPE
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love