BRUNT SUGAR SYRUP CAKE AND FROSTING

OLD HOOD BARN



ROAD LESS TRAVELED

MOUNTIAN VISTA

OLD HOOD BARN

HOOD CEMETERY

WILLIAM AND REBECCA (MANESS) HOOD



BURNT SUGAR SYRUP CAKE AND FROSTING

Burnt Sugar Syrup:

3/4 cup sugar                             3/4 cup boiling water

Burnt Sugar Cake

3 cups sifted cake flour                                         1/2 cup Burnt Sugar Syrup water
2 teaspoons baking powder                                        1 teaspoon vanilla
1/2 teaspoon salt                                                    3/4 bup unsalted butter(warm)
1 1/4 cup sugar                                                       3 eggs(warm) 



Burnt Sugar Frosting

1/4 cup unsaltedbutter                                                    1/4 cup Burnt Sugar Syrup
1 pound powered sugar, sifted                                         1 teaspoon vanilla
1/4 teaspoon salt

Burnt Sugar Syrup: Melt sugar in a cast iron skillet over low heat, stirring occasionally until it turns into an amber-colored liquid.  Turn off heat and carfully add boiling water(mixture will bubble madly).  Return the caramel to low heat and simmer, stirring frequently, until the sugar and water are mixed.  Cool to room temperature.

Burnt Sugar Cake:  Adjust rack to lower third of oven: preheat to 350*.  Grease and flour two 9-inch layer cake pans.  Line with parchment or waxed paper rounds. Sift together flour, baking powder and salt.  Cream butter until smooth.  Add sugar and continue creaming.  Add eggs, 1 at a time, beating until well blended.  To the 1/2 cup of Burnt Sugar Syrup, add enough water to make 1 cup: stir in the vanilla.   Add the dry ingredients to the butter mixture alternating with the Burnt Sugar Syrup mixture, beginning and endin with dry ingredients, until well blended and smooth.  Divide the batter between the 2 cake pans.  Bake about 25 minutes or until the surface springs back slightly when lightly touched in the center.  Cool 10 minutes on wire racks, then invert on racks;  carefully peel off paper liners.  Turn baked side up and cool competely before frosting.

Burnt Sugar Frosting:  Cream unsalted butter until light and fluffy.  Gradually beat in powdered sugar(sifted with salt), Burnt Sugar Syrup and vanilla until creamy smooth and spreadable. If mixture is stiff, add water, a teaspoon at a time.

This makes a beautiful cake for it has a velvet color of liquid gold color. NO WONDER the old ones baked this cake for it makes you feel like queen or king.  Very impressive cake to behold.

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