1/2 cup sugar
1/3 cup water, hot
3 cup cake flour, sifted
3 tsp baking powder
3/4 tsp salt
3/4 cup butter, or shortening
1 1/4 cup sugar
3 eggs, unbeaten
3 tbsp burnt sugar syrup
2/3 cup milk
1 tsp vanilla
Directions
To make burnt sugar syrup, place 1/2 cup sugar in heavyskillet over
medium flame. Stir constantly as sugar melts,then becomes dark
mahogany color, and smokes notice ably. Remove at once from fire, add
very slowly 1/3 cup hot water, and stir until dissolved. Cool. Sift
flour once, measure, add baking powder and salt,and sift together
three times. Cream butter thoroughly, add sugar gradually, and cream
together until light and fluffy Add eggs, one at a time, beating
thoroughly after each Then add 3 tbsp. burnt sugar syrup and blend.
Add flour, alternately with milk, a small amount at a time, beating
after each addition until smooth. Add vanilla. Bake in two greased
9-inch layer pans in moderate oven (375 degree F.) 25 to 30 minutes,
or until done. Spread Burnt Sugar Frosting ( see recipe ), made with
remaining burnt sugar syrup, between layers and on top and sides of
cake. Decorate sides of cake with broken pecans, if desired. Kate
Smith Collection 1940 Published by General Foods Corp.
Servings: 1 servings
Burnt Sugar Cake :::gwhp327 Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
Food historians have tracked the existance of recipes far back into ancient history, in fact as far back into recorded history as early Egypt, and maybe further still. In practice though, generally, these early cook books were just very simple hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history is a series of clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. Later on, in The time of the roman empire 25BC a man called Apicius created some documents which described recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into appetizers, main meal and afters, something we still use today. Aspicius tells us how the ancient Romans were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs such as bay, fennel and parsley. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and herbs from the Middle-East, such as parsley, basil and rosemary. The introduction of these new herbs and spices created an eruption in manuscripts on cookery, most of which still exist in private collections. The arrival of television brings us celebrity chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Burnt Sugar Cake ___gwhp327 recipe.
