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Burnt Sugar Cake

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By Maureen Fischer

Posted July 23rd, 2007

This article is reprinted with permission from Retro Baking: 100 Classic Contest Winners Updated for Today (Retro Series), by Maureen Fischer, (2005, Collectors Press)

Retro Baking: 100 Classic Contest Winners Updated for Today (Retro Series)

Servings:	10
Author Notes:	In this book author Maureen Fischer took 100 classic baking recipes - many contest winners from America's county fairs and brand name baking contests - tested them and updated them for the way we cook today. Of course a baking book would have lots of sweet treats and this one does too. But it also includes a respectable collection of savory recipes - breads and even classic 50s style casseroles that will help the busy cook put dinner on the table in record time.
Ingredients:	Burnt Sugar Cake Cake: 1 1/2 cups sugar, divided 1/2 cup boiling water 1/4 to 1/3 cup milk 2 cups all-purpose flour 3 tablespoons double acting baking powder 1 teaspoon salt 1/2 cup shortening 2 eggs 1 teaspoon vanilla extract Frosting: 3/4 cup sugar 2 tablespoons light corn syrup 2 tablespoons reserved sugar syrup from making cake 2 egg whites 2 tablespoons water 1/4 teaspoon salt 1/4 teaspoon cream of tartar 1 teaspoon vanilla extract
Instructions:	Makes a 2 Layer Cake Preheat oven to 350° F. Grease and flour bottoms of two round cake pans. In a heavy skillet cook 3/4 cup sugar over low heat until medium to dark brown, stirring constantly. Add boiling water, a few drops at a time. Stir well after each addition until sugar dissolves. Set aside and cool. Reserving 2 tablespoons sugar syrup for the frosting, pour remainder into measuring cup and add enough milk to measure 1 cup. In a large mixing bowl sift together flour, remaining 3/4 cup sugar, baking powder, and salt. Beat in shortening and syrup-milk mixture. Add eggs and vanilla; Beat for 2 minutes. Pour into pans and bake for 30 to 35 minutes. Cool completely before frosting. To make frosting: In the top of a double boiler, mix together sugar, corn syrup, sugar syrup, egg whites, water, salt, and cream of tartar. Beat mixture while cooking over rapidly boiling water. Beat until mixture forms peaks; remove from heat, add vanilla, and continue Beating until spreadable.