Comments on: Old-Time Burnt Sugar Cake

By: Veronica M.

Veronica M. — Sat, 20 Mar 2010 16:40:46 +0000

I had so much fun reading this b/c I’ve had an old-fashioned burnt sugar cake experience myself, though I only tried it once and my recipe was complete (got it out of a 1954 magazine). I posted it a while back if you feel like reading–I included pics of some of the old ads in the mag–fun stuff! Your cake sounds a lot better than how mine turned out and I’ve been wanting to make another so I’m bookmarking this. BTW, I love your PS’s! I used to use cake flour and bread flour but have gotten to the point where I also refuse to use it. I was initially convinced that cake flour made the best cakes and bread flour the best bread but after a lot of baking, I have found that using all-purpose is actually BETTER for cakes and just as good for bread. You go, sister!

By: Robert Hubbard

Robert Hubbard — Sat, 31 Oct 2009 18:58:10 +0000

Suzanne, thanks so much for this FANTASTIC recipe. I’ve never had luck with carmelizing sugar (making Burnt Sugar Syrup) before and your process works great! Not stirring much really makes a huge difference!

Thanks also for the icing recipe–it is indeed rich, but it’s a little too much for my taste when put over the whole cake. I have an alternative for those who want a slightly different experience.

I made the icing recipe you suggested and used this thick, carmelly stuff as the filling on my layer cake. For the outside I used an old family recipe which we simply call, “Creamy Frosting.” It’s a simple recipe and is probably familiar to many or is printed somewhere, but I’ve never found it. My mom and aunts were using it back in the 50s, but I don’t know where it came from before that. I come from a long line of Colorado farmers, so this recipe likely came from a country kitchen somewhere.

What I like about it is that it’s lighter, fluffy and compliments almost any cake. It can take flavor and color well (adding cocoa to it makes a great, light chocolate frosting). So, for this recipe I simply made a little extra burnt sugar syrup and added that as my flavoring. The result was wonderful. Here’s the recipe:

1/2 C Butter (or margarine)
1/2 C Vegetable Shortening
1 C Sugar
3 TBL. Flour
1/2 C. Milk (at Room Temp.)
2 tsp. Vanilla
Optional: Other flavoring as desired

Cream together butter, shortening and sugar. Alternately add flour and milk. Beat at high speed until sugar is no longer grainy. Add vanilla. Add other flavorings to taste.

I’m enjoying this cake immensely. Thanks so much for sharing your recipe and experience!

Robert Hubbard
rh_colo@hotmail.com

By: mamawolf

mamawolf — Sat, 10 Oct 2009 21:04:38 +0000

While searching for burnt sugar cake recipe I came across your site. My husband’s grandmother used to make this cake and it was his favorite. After we married I tried to make it for his birthday. Alas, like your first attempt it could have been used for a boat anchor; dry, and heavy. Several years later attempted another with same results. Once again I will attempt one. The pictures and comoplete directions are great. Will let you know the outcome. Thanks for a wonderful site, Be sure I will return not only for recipes but for a daily dose of humor, stories and common sense. Mamawolf

By: Tanya

Tanya — Thu, 08 Oct 2009 23:09:04 +0000

Wow this looks delicious, as usual. I’ll for sure have to make this cake. Thanks for the great recipe.

By: Sarah

Sarah — Tue, 29 Sep 2009 01:30:14 +0000

Yay, thanks for this! I plan to try it tomorrow to take to a potluck on Wednesday night (lots of lovely, old church ladies to impress.)

By: Pigpigscorner

Pigpigscorner — Fri, 21 Aug 2009 10:43:05 +0000

I’ve never tried burnt sugar cake but it looks and sounds rally delicious! THe flavour must be wonderful with the burnt sugar!

By: Habibe

Habibe — Fri, 14 Aug 2009 20:25:57 +0000

Hi. My name’s habibe nameley mutfakteyze I’ve a blog on foods. And I’m following you. This cake is very delicious. I can say that My mouth began watering as soon as the photo popped up.Have good luck See you

By: Christine

Christine — Sat, 01 Aug 2009 15:55:18 +0000

I made the cake as well and ran into a few problems – The sugar took an HOUR to melt because I wasn’t using a heavy cast iron pan but a little t-fal skillet (not recommended) I finally had to cover it to get the heat required to do the job. Once the sugar melted I cooked it too long {hard ball crack stage) so it didn’t dissolve well into the water. Then when it did it was thin, and made for thin gloppy icing… Still it was delicious.

Moral of the story – use your old fashioned pan!!

By: jEn

jEn — Sun, 21 Jun 2009 18:56:51 +0000

I made this cake the other night everyone loved it. I will be making this one many more times. I just need to get the icing right. it was to thin.

By: Suzanne McMinn

Suzanne McMinn — Thu, 28 May 2009 22:32:18 +0000

Debbie, stop stirring it!!!