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    You are in: Home / Baking / Burnt Sugar Cake (Betty Crocker: Circa 1956) Recipe
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    Burnt Sugar Cake (Betty Crocker: Circa 1956)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    1 hr

    25 mins

    Cindy Lynn's Note:

    This recipe is in response to a request for the Betty Crocker (1950-1960) version of the cake. I have tried to retain the authenticity of the period, hence the repetition of the ingredient amounts throughout the recipe. I hope you enjoy it. Mom used to make this one sometimes too!

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    Ingredients:

    Servings:

    Units: US | Metric

    Syrup

    Cake

    Creamy Burnt Sugar Icing

    Directions:

    1. 1
      Syrup: To make syrup first caramelize the 1/2 cup sugar in a heavy skillet over low heat until clear and medium brown, shaking pan gently to keep from burning.
    2. 2
      Remove from heat.
    3. 3
      Add slowly, stirring constantly, 1/2 cup boiling water.
    4. 4
      Stir over low heat until lumps are dissolved.
    5. 5
      Measure and add water to make 1 cup liquid.
    6. 6
      Cool.
    7. 7
      Cake: Sift together into bowl, 2 1/4 cups sifted Softasilk flour, 1 cup sugar, 3 teaspoons baking powder and 1 teaspoon salt.
    8. 8
      Add 1/2 cup soft shortening and 2/3 cup cooled caramel-water mixture.
    9. 9
      Beat 2 minutes.
    10. 10
      Add remaining 1/3 cup cooled caramel-water mixture, 2 eggs and 1 teaspoon vanilla.
    11. 11
      Beat 2 more minutes.
    12. 12
      Pour into greased and floured pans (2 8-inch pans, or 2 9-inch pans, or 1 9 X 13 oblong pan).
    13. 13
      Makes a small cake.
    14. 14
      Bake until cake tests done.
    15. 15
      Cool.
    16. 16
      Finish with Creamy Burnt Sugar Icing.
    17. 17
      Preheat 350°F (moderate oven) 8-inch layers 30-35 minutes 9-inch layers 25-30 minutes oblong 9 X 13 35-40 minutes.
    18. 18
      Creamy Burnt Sugar Icing: First make another caramel sugar-water mixture following directions in recipe above.
    19. 19
      Caramelize 1/2 cup sugar.
    20. 20
      Add 1/4 cup boiling water.
    21. 21
      DO NOT ADD any more water!
    22. 22
      Melt in saucepan 1/2 cup shortening (part butter).
    23. 23
      Remove from heat and add 2 1/2 tablespoons Softasilk flour and 1/4 teaspoon salt.
    24. 24
      Stir in slowly caramel-water mixture.
    25. 25
      Bring to boil stirring constantly.
    26. 26
      Boil 1 minute.
    27. 27
      If mixture curdles, do not be alarmed.
    28. 28
      Remove from heat.
    29. 29
      Beat in alternately, 3 cups sifted confectioners' sugar and about 3 tablespoons water.
    30. 30
      Set saucepan in bowl of cold water.
    31. 31
      Beat until consistency to spread.
    32. 32
      Stir in 1/2 teaspoon vanilla.
    33. 33
      If it becomes too thick to spread, add a little water.

    Ratings & Reviews:

    • on September 23, 2002

      55

      this cake was fabulous. real full flavor...very rich tasting.no wonder it's been around so long. i followed the recipe exactly, but i did substitute the butter for the shortening and i did not have softasilk cake flour so i substituted (1 cup sifted cake flour=3/4 cup sifted bleached all-purpose flour plus 2 tbs. cornstarch). couldn't stop eating the frosting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 29, 2002

      45

      Cake turned out well but was too sweet for my taste although friends thought it was good. Made it in a 9 x 13 tin. Seemed a reasonable size cake to me but recipe says 'Makes a small cake'. As the icing is so sweet, I only used half the quantity.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 28, 2008

      45

      'Turned out nearly the same as my Great-great Aunt's 'family famous' burnt sugar cake. I live at 8500 feet, and the next time I make it I will alter it slightly for high altitude -as the cake didnt rise and set very well. I will also only make half the amount of burnt sugar syrup for the frosting, as we thought it was a little strong. Other than that, it's definately going into my favorites book!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Burnt Sugar Cake (Betty Crocker: Circa 1956)

    Serving Size: 1 (72 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 273.9
     
    Calories from Fat 107
    39%
    Total Fat 11.9 g
    18%
    Saturated Fat 3.0 g
    15%
    Cholesterol 23.5 mg
    7%
    Sodium 230.2 mg
    9%
    Total Carbohydrate 42.4 g
    14%
    Dietary Fiber 0.0 g
    0%
    Sugars 41.8 g
    167%
    Protein 0.7 g
    1%

    The following items or measurements are not included:

    Soft Silk flour

    Soft Silk flour

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