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Burnt Sugar Cake
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Cuisine: English
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Burnt Sugar Cake

Date Added: January 04, 2014
This is a very handy recipe. You can make it whenever you want. The mahogany color because of the burnt sugar gives the cake a very special look.

Ingredients:

1/2 Cup Sugar
1/3 Cup Water hot
3 Cups Cake Flour sifted
3 Teaspoons Baking Powder
3/4 Teaspoon Salt (I used reduced sodium)
3/4 Cup Butter or shortening
1 1/4 Cups Sugar
3 Unit Eggs unbeaten
3 Tablespoons Sugar
Cup Milk (evaporated is best)
1 Teaspoon Vanilla extract
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Directions:

1. To make burnt sugar syrup, place 1/2 cup sugar in heavyskillet over medium flame.

2. Stir constantly as sugar melts,then becomes dark mahogany color, and smokes notice ably.

3. Remove at once from fire, add very slowly 1/3 cup hot water, and stir until dissolved.

4. Cool. Sift flour once, measure, add baking powder and salt,and sift together three times.

5. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy Add eggs, one at a time, beating thoroughly after each Then add 3 tbsp.

6. burnt sugar syrup and blend. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth.

7. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven (375 degree F).

8. 25 to 30 minutes, or until done. Spread Burnt Sugar Frosting ( see recipe ), made with remaining burnt sugar syrup, between layers and on top and sides of cake.

9. Decorate sides of cake with broken pecans, if desired.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Butter, Gluten, Natural Sweeteners allergies.
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