Burnt Sugar Cake (Betty Crocker: Circa 1956)

"This recipe is in response to a request for the Betty Crocker (1950-1960) version of the cake. I have tried to retain the authenticity of the period, hence the repetition of the ingredient amounts throughout the recipe. I hope you enjoy it. Mom used to make this one sometimes too!"
 
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Ready In:
1hr 25mins
Ingredients:
18
Serves:
18
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ingredients

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directions

  • Syrup: To make syrup first caramelize the 1/2 cup sugar in a heavy skillet over low heat until clear and medium brown, shaking pan gently to keep from burning.
  • Remove from heat.
  • Add slowly, stirring constantly, 1/2 cup boiling water.
  • Stir over low heat until lumps are dissolved.
  • Measure and add water to make 1 cup liquid.
  • Cool.
  • Cake: Sift together into bowl, 2 1/4 cups sifted Softasilk flour, 1 cup sugar, 3 teaspoons baking powder and 1 teaspoon salt.
  • Add 1/2 cup soft shortening and 2/3 cup cooled caramel-water mixture.
  • Beat 2 minutes.
  • Add remaining 1/3 cup cooled caramel-water mixture, 2 eggs and 1 teaspoon vanilla.
  • Beat 2 more minutes.
  • Pour into greased and floured pans (2 8-inch pans, or 2 9-inch pans, or 1 9 X 13 oblong pan).
  • Makes a small cake.
  • Bake until cake tests done.
  • Cool.
  • Finish with Creamy Burnt Sugar Icing.
  • Preheat 350°F (moderate oven) 8-inch layers 30-35 minutes 9-inch layers 25-30 minutes oblong 9 X 13 35-40 minutes.
  • Creamy Burnt Sugar Icing: First make another caramel sugar-water mixture following directions in recipe above.
  • Caramelize 1/2 cup sugar.
  • Add 1/4 cup boiling water.
  • DO NOT ADD any more water!
  • Melt in saucepan 1/2 cup shortening (part butter).
  • Remove from heat and add 2 1/2 tablespoons Softasilk flour and 1/4 teaspoon salt.
  • Stir in slowly caramel-water mixture.
  • Bring to boil stirring constantly.
  • Boil 1 minute.
  • If mixture curdles, do not be alarmed.
  • Remove from heat.
  • Beat in alternately, 3 cups sifted confectioners' sugar and about 3 tablespoons water.
  • Set saucepan in bowl of cold water.
  • Beat until consistency to spread.
  • Stir in 1/2 teaspoon vanilla.
  • If it becomes too thick to spread, add a little water.

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Reviews

  1. this cake was fabulous. real full flavor...very rich tasting.no wonder it's been around so long. i followed the recipe exactly, but i did substitute the butter for the shortening and i did not have softasilk cake flour so i substituted (1 cup sifted cake flour=3/4 cup sifted bleached all-purpose flour plus 2 tbs. cornstarch). couldn't stop eating the frosting.
     
  2. Cake turned out well but was too sweet for my taste although friends thought it was good. Made it in a 9 x 13 tin. Seemed a reasonable size cake to me but recipe says 'Makes a small cake'. As the icing is so sweet, I only used half the quantity.
     
  3. 'Turned out nearly the same as my Great-great Aunt's 'family famous' burnt sugar cake. I live at 8500 feet, and the next time I make it I will alter it slightly for high altitude -as the cake didnt rise and set very well. I will also only make half the amount of burnt sugar syrup for the frosting, as we thought it was a little strong. Other than that, it's definately going into my favorites book!!!
     
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Tweaks

  1. this cake was fabulous. real full flavor...very rich tasting.no wonder it's been around so long. i followed the recipe exactly, but i did substitute the butter for the shortening and i did not have softasilk cake flour so i substituted (1 cup sifted cake flour=3/4 cup sifted bleached all-purpose flour plus 2 tbs. cornstarch). couldn't stop eating the frosting.
     

RECIPE SUBMITTED BY

I am currently a stay at home Mom and wife (aka: homemaker, domestic engineer, chauffeur, etc.). My husband and I made this choice about 2 1/2 years ago. At the time I was averaging 72 hours/week +. Our kids were complaining that they never saw me, and one of them was even getting in trouble (too little supervision apparently). We got the troubled teen through high school, and she is currently preparing for college. Things have improved a lot so I am considering going back to work part-time while the kids are gone to school (if the right opportunity presents itself). <br> <br>I love to cook, especially trying new recipes. I get tired of the same ol', same ol'. I also love reading cookbooks and the history of recipes. I always hated doing all the dishes afterwards, so I did a lot of one dish meals whenever possible. Recently, my husband bought me a new dishwasher, so now I am cooking up a storm! Everyone is loving it. <br> <br>I look forward to making new friends in Recipezaar, trying out new recipes, and hope some of you will try some of mine. Please, if you try my recipes, take time to post a little note telling me about your experience and any modifications you may have made. I just love to experiment and try new things in the kitchen! :-))
 
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