Diane Prather: More ‘Burnt Sugar Cake’
A few weeks ago, I asked readers if they had a recipe for “Burnt Sugar Cake,” an old cake recipe. This was after I had found my mother’s recipe for “Burnt Sugar Icing” but no directions for making the cake.
So, Heather Higgins sent me two of her “Gramma Goose” recipes for the cake. They were printed in a May column.
Then, Salliann Owens, of Loveland, searched the Internet and found a recipe for “Burnt Sugar Cake.” To find out more about this recipe, you can visit southernfood.about.com/od/yellowandwhitecakes/r/bibb24.htm.
Many thanks to both Heather and Salliann!
This past weekend, I finally found my mother’s “Burnt Sugar Cake” recipe. Included is another recipe for icing that doesn’t require the burnt sugar syrup. Mom got this old recipe from Jenny Starr, who lived in Craig more than 60 years ago.
Preheat the oven to 350 degrees. Grease and flour two layer pans.
The recipe ingredients are: 1/2 cup sugar and 1/4 cup boiling water (for the syrup), 1/2 cup butter (or substitute), 1 1/2 cups granulated sugar, 3 eggs, 1 cup cold water, 2 cups flour (sifted before measuring), 1/2 cup additional flour sifted with 2 teaspoons baking powder, 4 tablespoons burnt syrup, and 1 teaspoon vanilla.
First, make the syrup. Burn 1/2 cup sugar until dark. Add 1/4 cup boiling water, a little at a time, until smooth and syrupy.
Cream 1/2 cup butter (or substitute) with 1 1/2 cups granulated sugar. Separate the yolks from the 3 eggs. (Save the egg whites.) Add the yolks, 1 cup cold water and 2 cups sifted flour.
Beat batter for 5 minutes. Beat the egg whites in another bowl until stiff and then add to the batter. Add the 1/2 cup flour sifted with 2 teaspoons baking powder. And last, add the 4 tablespoons of burnt syrup and the vanilla.
Pour the batter into 2 layer pans and bake at 350 degrees for 25 to 30 minutes. Cool, turn out the cake layers, and ice.
Use the “Burnt Sugar Icing” recipe previously printed in this column or try the icing directions included with this cake recipe.
To make the icing, you will need: 2 cups brown sugar, 1/2 cup top milk or cream, 1 tablespoon butter, and 1 teaspoon vanilla.
A note about “top” milk: I think this recipe was used during the time people milked their own cows.
After raw milk is refrigerated, cream forms at the top – thus “top milk.”
Boil the sugar, milk or cream, and butter mixture until it forms a soft ball. Then add vanilla. Spread on the cake.
This may be more than you’d ever want to know about “Burnt Sugar Cake,” but the cake is delicious.
I hope I can find time to try a new rhubarb recipe in the next few days. I’ll let you know next week. In the meantime, think about sharing a recipe with us. I can be reached at Box 415, Craig, CO 81626 or by calling 824-8809.
Copyright Diane Prather, 2009. All rights reserved.
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