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    Burnt Sugar Syrup Cake


    Source of Recipe


    internet

    Recipe Introduction


    Yield: 12 servings

    List of Ingredients




    3/4 c Sugar
    3/4 c Boiling water
    BURNT SUGAR CAKE
    3 c Sifted cake flour
    2 ts Baking powder
    1/2 ts Salt
    3/4 c Unsalted butter, room
    -temperature
    1 1/4 c Sugar
    3 Eggs, room temperature
    1/4 c Burnt sugar syrup
    Water
    1 ts Vanilla
    Burnt Sugar Frosting (see
    -recipe)
    Pecan halves for decoration
    BURNT SUGAR FROSTING:
    1/4 c Unsalted butter
    1 lb Powdered sugar, sifted
    1/4 ts Salt
    1/4 c Burnt Sugar Syrup
    1 ts Vanilla

    Recipe




    Melt sugar in a skillet over low heat, stirring occasionally, until it
    turns into an amber-colored liquid. Turn off heat, and carefully add
    boiling water (mixture will bubble madly). Return the caramel to low
    heat and simmer, stirring frequently, until the sugar and water are
    thoroughly mixed and no lumps of sugar remain. Set aside to cool to
    room temperature.

    BURNT SUGAR CAKE: Adjust rack to lower third of oven; preheat at oven
    to 350 degrees F. Grease and flour two 9-inch layer cake pans. Line
    with parchment or waxed paper rounds.

    Sift together flour, baking powder and salt. Cream butter until
    smooth. Add sugar and continue creaming until light and fluffy. Add
    eggs, 1 at a time, beating after each addition until well blended. To
    the 1/2 cup of burnt sugar syrup add enough water to make 1 cup; stir
    in the vanilla.

    Add the dry ingredients to the butter mixture alternately with the
    burnt sugar syrup mixture, beginning and ending with dry ingredients,
    until well blended and smooth. Divide the batter between the 2 cake
    pans.

    Bake about 25 minutes, or until the surface springs back slightly when
    lightly touched in the center, and the cakes con- tract from the
    pans. Cool 10 minutes on wire racks, then invert on racks, carefully
    peel off paper liners, turn baked side up, and cool completely before
    frosting. Fill and frost with Burnt Sugar Frosting. Decorate with
    whole pecan halves.

    BURNT SUGAR FROSTING: Cream 1/4 cup unsalted butter until light and
    fluffy. Gradually beat in 1 pound (1 box) powdered sugar, sifted with
    1/4 teaspoon salt, 1/4 cup Burnt Sugar Syrup and 1 teaspoon vanilla
    until creamy smooth and spreadable. If mixture is stiff, add water, a
    teaspoon at a time.

    PER SERVING (with frosting): 565 calories, 4 g protein, 91 g
    carbohydrate, 22 g fat (13 g saturated), 106 mg cholesterol, 216 mg
    sodium, 1 g fiber.


 

 

 


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