Texas Heritage Burnt Sugar Cake

Name: Texas Heritage Burnt Sugar Cake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 16 serving(s)
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 &amp,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)

Submitted by Susie in Texas

"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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Ready In:: 1hr 20mins
Ingredients:: 13
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

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.

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Reviews

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.

ayer337
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

eunicemonteiro12

Tweaks

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.

ayer337