Texas Heritage Burnt Sugar Cake

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.

• Ready In: 1 hr 20 mins
• Serves: 16

Ingredients

• 2 1⁄2 cups granulated sugar (1 1/2 for cake; the other two halves for burnt sugar syrup)
• 1⁄2 cup boiling water
• 1  tablespoon  praline liqueur (optional)
• 1 1⁄2 cups pecans, chopped &,toasted
• 3⁄4 cup butter, softened
• 2  large eggs
• 1  cup milk
• 1  teaspoon vanilla extract
• 3  cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon salt
•  confectioners' sugar, for dusting (optional)

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.