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Burnt Sugar Cake

Charles.Durand's picture
  Sifted cake flour 3 Cup (48 tbs)
  Baking powder 3 Teaspoon
  Salt 1 Teaspoon
  Butter/Margarine 3⁄4 Cup (12 tbs)
  Vanilla extract 1 Teaspoon
  Sugar 1 1⁄2 Cup (24 tbs)
  Eggs 3 , well beaten
  Burnt sugar syrup 1⁄3 Cup (5.33 tbs), cooled
  Milk 3⁄4 Cup (12 tbs)
  Burnt sugar 2 Tablespoon
  Butter frosting 4 Tablespoon

Sift the flour, baking powder, and salt together.
Cream butter with extract.
Add sugar gradually, creaming well after each addition.
Add eggs in thirds, beating thoroughly after each addition.
Thoroughly blend the Burnt-Sugar Syrup and milk.
Beating only until blended after each addition, alternately add dry ingredients in fourths and milk mixture in thirds to creamed mixture.
Turn into 2 prepared 9-inch layer cake pans.
Bake at 350°F 30 to 35 minutes, or until cake tests done.
Cool and remove from pans as directed for butter-type cakes.
Fill and frost with Burnt-Sugar Butter Frosting.
Sprinkle top with chopped toasted pecans, if desired.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4674 Calories from Fat 1502

% Daily Value*

Total Fat 170 g262%

Saturated Fat 96.8 g483.9%

Trans Fat 0 g

Cholesterol 1014.5 mg338.2%

Sodium 3962.3 mg165.1%

Total Carbohydrates 738 g245.9%

Dietary Fiber 6.7 g26.7%

Sugars 403.7 g

Protein 59 g118%

Vitamin A 103% Vitamin C 0.15%

Calcium 149.1% Iron 178.8%

*Based on a 2000 Calorie diet

Burnt Sugar Cake Recipe