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Diane Prather: ‘Burnt Sugar Cake’ a treat for the sweet tooth

Diane Prather

Caramel Syrup:

½ cup sugar

1/3 cup water

Cake:

½ cup butter or shortening

1 1/3 cups sugar

3 egg yolks

2 ½ cups flour

1 teaspoon vanilla

½ teaspoon salt

1 cup cold water

2 tablespoons caramel syrup

3 teaspoons baking powder

3 beaten egg whites

Directions

To make the syrup, put ½ cup sugar in a heavy pan and melt over high heat. When melted and brown, add ½ cup cold water. Cool and store to use in the cake and icing. For the cake: cream sugar and shortening, and add water and beaten egg yolks. Add remaining ingredients in order given. Bake in three greased and floured layer pans about 25 minutes at 350 degrees.

- Recipe provided by Heather Higgins and "Gramma Goose"

Caramel Syrup:

½ cup sugar

1/3 cup water

Cake:

½ cup butter or shortening

1 1/3 cups sugar

3 egg yolks

2 ½ cups flour

1 teaspoon vanilla

½ teaspoon salt

1 cup cold water

2 tablespoons caramel syrup

3 teaspoons baking powder

3 beaten egg whites

Directions

To make the syrup, put ½ cup sugar in a heavy pan and melt over high heat. When melted and brown, add ½ cup cold water. Cool and store to use in the cake and icing. For the cake: cream sugar and shortening, and add water and beaten egg yolks. Add remaining ingredients in order given. Bake in three greased and floured layer pans about 25 minutes at 350 degrees.

– Recipe provided by Heather Higgins and “Gramma Goose”

Remember my request for a “Burnt Sugar Cake” recipe a few weeks ago? Well, this week I had a letter from Heather Higgins from Craig.

She’s a preschool teacher at Ridgeview Elementary. Heather has a bunch of her great-grandmother’s recipes, two of which are for “Burnt Sugar Cake.”

Heather shared a charming little story about her great-grandmother. Her name was Fannye (Sheldon) Belle, but once Heather told her that she looked as silly as a goose, and a name stuck. After that, great-grandma became “Gramma Goose.”

“Gramma Goose” died in 1994, at age 94, and Heather got her recipes.

She said that some of the recipes had been clipped from Nebraska and Colorado newspapers. Others were in her own handwriting. This column features two of her grandmother’s recipes for “Burnt Sugar Cake.”

The first recipe is from a clipping.

For the caramel syrup, the ingredients are: ½ cup sugar and 1/3 cup water. For the cake: ½ cup butter or shortening, 1 1/3 cups sugar, 3 egg yolks, 2 ½ cups flour, 1 teaspoon vanilla, ½ teaspoon salt, 1 cup cold water, 2 tablespoons caramel syrup, 3 teaspoons baking powder and 3 beaten egg whites.

To make the syrup, put ½ cup sugar in a heavy pan and melt over high heat. When melted and brown, add 1/3 cup cold water.

Cool and store. Use as flavoring for icing as well as the cake.

For the cake, cream sugar and shortening. Add water and beaten egg yolks. Add the rest of the ingredients in order named. Bake in three greased and floured layer cake pans about 25 minutes at 350 degrees.

This second recipe was in her grandmother’s own handwriting. Only the ingredients and amounts are included – no directions for mixing up the cake.

However, I think we could use the directions from the first recipe as a guide.

To make this cake, you’ll need: ½ cup butter, 1 cup sugar, 2 eggs, 1 cup sour milk, 2 tablespoons burnt sugar, 2 teaspoons baking powder, ½ teaspoon soda, 2 cups flour and 1 teaspoon vanilla.

I featured the “Burnt Sugar Icing” recipe in a recent column.

If you missed it, call me.

Many thanks to Heather for sending the recipes. If you have a recipe you’d like to share, call me at 824-8809 or write to me at Box 415, Craig 81626.

Copyright, Diane Prather 2009.


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