Texas Heritage Burnt Sugar Cake

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Total Time
1hr 20mins
Prep
30 mins
Cook
50 mins

I entered this recipe in a local cooking contest many years ago and it was first runnerup to the winner of the dessert category. I think the original recipe came from the Imperial Sugar Company in Sugarland, Texas but I made a few changes to suit my tastes.

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Ingredients

Nutrition

Directions

  1. In small heavy saucepan over medium heat, heat 1/2 cup granulated sugar until melted and light caramel in color, stirring frequently.
  2. Remove from heat; slowly and carefully stir in 1/2 cup boiling water and praline liqueur until blended.
  3. Refrigerate this burnt sugar syrup to cool.
  4. Pre-heat oven to 350 degrees.
  5. Grease and flour a 9-inch fluted tube pan or bundt cake pan.
  6. To toast the pecans, heat a dry medium sized skillet over very low heat.
  7. Add pecans and stir frequently for about 3-5 minutes or until pecans are golden brown.
  8. Set aside to cool, reserving 1/2 cup pecans for topping.
  9. In large bowl using a mixer at medium speed, combine butter, 1 1/2 cups granulated sugar, cooled burnt sugar syrup, eggs, milk, vanilla, flour, baking powder, cinnamon and salt.
  10. Mix for about 4 minutes until thoroughly blended and smooth.
  11. Stir cooled 1 cup pecans into cake batter.
  12. Pour batter into prepared cake pan; bake 50 minutes or until toothpick inserted into center comes out clean.
  13. Cool cake in pan on wire rack for 10 minutes.
  14. Remove cake from pan; cool completely on rack.
  15. Sprinkle cake with confectioner's sugar, if desired.
  16. Set aside.
  17. In small heavy sauce pan over medium heat, heat the remaining 1/2 cup granulated sugar until melted and light caramel in color, stirring frequently.
  18. Using spoon, drizzle the burnt sugar over cake; sprinkle 1/2 c.
  19. pecans on top and let stand about 5 minutes to cool and to allow the burnt sugar to set.
Most Helpful

5 5

Great Recipe! Very moist. A great alternative to the usual brown frosting that is usually on top of Burnt Sugar Cake. Much better! I didn't have any praline liquer so I used almond liquer instead.

5 5

I baked this cake yesterday, it came out perfect. Nice and soft , I will definitely will bake it again, and pass along to friends. Thanks for a great recipe, I have benn looking for this recipe for many years