Texas Heritage Burnt Sugar Cake

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“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.”
1hr 20mins

Ingredients Nutrition


  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.

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