| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes |
12 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 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 |
| 1/4 |
c |
Unsalted butter |
| 1 |
lb |
Powdered sugar, sifted |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Burnt Sugar Syrup |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
BURNT SUGAR FROSTING:
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.
Flo Braker writing in the San Francisco Chronicle, 10/2/91.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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