Burnt Sugar Butter Cake
This unique cake was passed on to me from my great grandmother and is dated 1938. It is surprisingly easy; just be super careful when handling the hot sugar.
Ingredients
Serves: 24
- Burnt Sugar
- 1/2 cup (125g) white sugar
- 1/3 cup (75ml) hot water
- Cake
- 3 cups (375g) sifted cake flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup butter
- 1 1/4 cups (280g) white sugar
- 3 eggs
- 1 teaspoon vanilla essence
- 2/3 cup (150ml) milk
Directions
Preparation:25min ›
Cook:25min ›
Ready in:50min
- Burnt Sugar: Prepare burnt sugar by placing 1/2 a cup white sugar into a heavy frypan over medium high heat stirring constantly with a wooden spoon as sugar melts. When it becomes very dark brown remove from heat then add hot water very slowly and stir until dissolved. Set aside to cool.
- Cake: Preheat oven to 180 degrees C. Line two round cake tins with baking paper.
- Sift the flour, baking powder and salt together three times.
- Cream the butter with the sugar until light and fluffy. Add the eggs 1 at a time beating thoroughly after each. Stir in the vanilla and the burnt sugar syrup mixture.
- Add the dry ingredients and milk alternately to the creamed mixture. Beat until smooth. Pour batter into the prepared cake tins.
- Bake at 180 degrees C for 25 to 30 minutes.
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Reviews and Ratings
Global Ratings:
(29)
Reviews in English (26)
I have been looking for this recipe for years. My grandmother use to make this cake. It was my favorite. My grandmother would not measure anything. I don't know how she did it, but the burnt sugar cake always came out perfect everytime. Thank you. - 23 May 2001 (Review from Allrecipes USA and Canada)
Regarding Hollybells frosting request; A caramel or sometimes called burnt sugar frosting is what I have always used on this and spice cakes. Caramel Frosting V by Carol from this site looks like a possible good choice. - 05 Sep 2005 (Review from Allrecipes USA and Canada)
This cake didn't even need frosting. I made it in a bundt pan, and simply dusted it with a little powdered sugar. My friends begged me to take large pieces home with them. I let them - I was afraid I'd eat the rest of the cake by myself, in one sitting! - 08 Feb 2002 (Review from Allrecipes USA and Canada)