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Burnt Sugar Cake
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Recipe Information
Patty Johnson

Serves/Makes:2 8-inch layers

  • Cake:
  • 2 cups (475 ml) Sugar
  • 1/2 cup (125 ml) boiling water
  • 3 eggs, separated
  • 2-1/3 cups (550 ml) sifted all purpose flour
  • 2 tsp (10 ml). baking powder
  • 1/2 tsp (2 ml). salt
  • 1/2 cup (125 ml) butter or margarine
  • 1 cup (225 ml) water
  • Frosting:
  • 1/4 cup (60 ml) Butter
  • 1/4 tsp (1 ml). vanilla extract
  • 1 lb (.5 kg). sifted confectioners sugar
  • 1/3 cup (80 ml) cream
  • 2 tbsp (30 ml). Burnt Sugar Syrup
  • Cake:
  • Grease and flour bottoms of 2 8 inch layer pans.
  • Melt 1/2 cup (125 ml) sugar in heavy skillet over low heat until dark golden brown.
  • Remove from heat.
  • Gradually add boiling water, a few drops at a time at first, stirring constantly.
  • Reheat until caramel dissolves.
  • Reserve 2 tbsp (30 ml) burnt sugar syrup for frosting.
  • Beat 3 egg whites until soft peaks form.
  • Sift flour with baking powder and salt.
  • Cream butter in large mixing bowl.
  • Gradually add 1-1/2 cups (350 ml) sugar; cream at high speed of mixer until light and fluffy.
  • At medium speed blend in 3 egg yolks; beat well.
  • At low speed add sifted dry ingredients alternately with water, beginning and ending with dry ingredients.
  • Blend well after each addition.
  • Blend in burnt sugar syrup.
  • Fold in egg whites.
  • Pour batter into pans.
  • Bake at 350 degrees (175 C.) for 30 to 35 minutes, until cake springs back when lightly touched in center.
  • When cool, frost with Burnt Sugar Butter Frosting.
  • Sprinkle with finely chopped salted peanuts, if desired.
  • Frosting:
  • Cream butter in mixing bowl.
  • Add vanilla extract, salt, sugar, cream and burnt sugar syrup.
  • Beat until smooth and of spreading consistency.
  • If necessary, thin with addtional cream.
I hope this is close to the one you remember your Grandmother made.

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