Texas Heritage Burnt Sugar Cake

Recipe by Susie in Texas
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In small heavy saucepan over medium heat, heat 1/2 cup granulated sugar until melted and light caramel in color, stirring frequently.
  • Remove from heat; slowly and carefully stir in 1/2 cup boiling water and praline liqueur until blended.
  • Refrigerate this burnt sugar syrup to cool.
  • Pre-heat oven to 350 degrees.
  • Grease and flour a 9-inch fluted tube pan or bundt cake pan.
  • To toast the pecans, heat a dry medium sized skillet over very low heat.
  • Add pecans and stir frequently for about 3-5 minutes or until pecans are golden brown.
  • Set aside to cool, reserving 1/2 cup pecans for topping.
  • 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.
  • Mix for about 4 minutes until thoroughly blended and smooth.
  • Stir cooled 1 cup pecans into cake batter.
  • Pour batter into prepared cake pan; bake 50 minutes or until toothpick inserted into center comes out clean.
  • Cool cake in pan on wire rack for 10 minutes.
  • Remove cake from pan; cool completely on rack.
  • Sprinkle cake with confectioner's sugar, if desired.
  • Set aside.
  • 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.
  • Using spoon, drizzle the burnt sugar over cake; sprinkle 1/2 c.
  • pecans on top and let stand about 5 minutes to cool and to allow the burnt sugar to set.
Advertisement