| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Collector, Kate, Smith |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1/3 |
c |
Water; hot |
| 3 |
c |
Cake Flour; sifted |
| 3 |
ts |
Baking Powder |
| 3/4 |
ts |
Salt |
| 3/4 |
c |
Butter; or shortening |
| 1 1/4 |
c |
Sugar |
| 3 |
|
Eggs; unbeaten |
| 3 |
tb |
Burnt sugar syrup |
| 2/3 |
c |
Milk |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
To make burnt sugar syrup, place 1/2 cup sugar in heavyskillet over medium
flame. Stir constantly as sugar melts,then becomes dark mahogany color, and
smokes notice ably. Remove at once from fire, add very slowly 1/3 cup hot
water, and stir until dissolved. Cool. Sift flour once, measure, add baking
powder and salt,and sift together three times. Cream butter thoroughly, add
sugar gradually, and cream together until light and fluffy Add eggs, one at
a time, beating thoroughly after each Then add 3 tbsp. burnt sugar syrup
and blend. Add flour, alternately with milk, a small amount at a time,
beating after each addition until smooth. Add vanilla. Bake in two
greased 9-inch layer pans in moderate oven (375 degree F.) 25 to 30
minutes, or until done. Spread Burnt Sugar Frosting ( see recipe ), made
with remaining burnt sugar syrup, between layers and on top and sides of
cake. Decorate sides of cake with broken pecans, if desired. Kate Smith
Collection 1940 Published by General Foods Corp.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: He’s coming. Justice: It’s coming”