burnt sugar cake

Burnt Sugar Cake

Recipe submitted by Mrs. John Martin, Hutchinson, Kan.: Katie Rutt, New Holland, Pa.

1 3/4 cups sugar

1/2 cup boiling water

3/4 cup shortening

3 eggs separated

2 3/4 cups cake flour

1/2 tsp salt

2 1/2 tsp baking powder

1 cup milk

1 tsp vanilla

Melt 1/2 cup sugar in heavy pan. Add boiling water and stir well. Set aside to cool.

Cream shortening and add remaining sugar gradually (1 1/4 cups). Add beaten egg yolks and mix thoroughly.

Sift flour; measure and sift again with salt and baking powder. Add sifted ingredients alternately with milk. Beat thoroughly after each addition.

Add vanilla and burnt sugar mixture. Blend well.

Fold in stiffly beaten egg whites. Pour into greased layer pans. Bake at 350 degrees for 25 to 30 minutes.

Makes 2 (9 inch) layers.

Caramel Frosting

Recipe submitted by Mrs. Tom Miller, Walnut Creek, Ohio; Mrs. Ida M. Gable, York, Pa.

3 cups brown sugar

1 cup top milk or thin cream

2 Tbsp butter

1 tsp vanilla

Mix ingredients together in a saucepan. Stir until sugar is dissolved. Cook syrup until it forms a soft ball when dropped in cold water (238 degrees).

Cool until you can hold your hand on the bottom of the pan.

Beat until creamy and spread on cake.

Sprinkle with chopped nuts.

4 thoughts on “burnt sugar cake

  1. win mcfarlane

    This is one of the best cakes that I have ever made! SOOO YUMMY! The icing sounds crazy and involves boiling sugar (so does the cake-be careful!), but make sure that you use cream and not milk like I did the first time around (it said top milk, who knows what that really means!), also it will be like ganache unless you leave it set for awhile, or, in my case, refrigerate overnight. I made the cake, cooled it, made the icing (twice!), cooled it, then cut the rounds into 4 layers, spread the thin icing between the layers, covered the cake, and waited until the next day to spread the hardened icing on the outside, which gave the thin icing time to sink into the cake and make it really moist. DELISH! Also, the icing tastes like the scottish candy TABLET, in spreadable form, which is my favorite candy of all time.

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