Burnt Sugar Cake (Betty Crocker: Circa 1956)

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!

• Total Time: 1 hrs 25 mins
• Prep Time: 1 hrs
• Cook Time: 25 mins

Ingredients:

Servings: 18

Syrup

• 1/2 cup sugar
• 1/2 cup boiling water
• additional water, to make 1 cup liquid (see instructions)

Cake

• 2 1/4 cups Soft Silk flour
• 1 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup soft shortening
• 2 eggs (1/3-1/2 cup)
• 1 teaspoon vanilla, if desired

Creamy Burnt Sugar Icing

• 1/2 cup sugar
• 1/4 cup boiling water
• 1/2 cup shortening (part butter)
• 2 1/2 tablespoons Soft Silk flour
• 1/4 teaspoon salt
• 3 cups confectioners' sugar, sifted (aka powdered sugar)
• 3 tablespoons water
• 1/2 teaspoon vanilla

Directions:

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

Reviews

[taylortwo]

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.

[susan.brown]

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.

[Chef #744280]

'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!!!