Well, this recipe doesn’t have a title on it, but I know it’s a burnt sugar cake. I think Mom liked a little bitterness with the sweet taste. It’s interesting how this recipe describes doing the sugar until it’s black around the edges. In today’s cooking show world, I’ll bet they would describe that look in such a way that we imagine the most beautiful carmelized sugar, or maybe everyone should be cautioned to not actually char the sugar!
I don’t know why this recipe was published this way, either. It’s hard to follow when I am accustomed to having the initial list of ingredients required. But, a lot of the recipes in Mom’s cookbook look like they were part of a “conversation” the writer is having with Hope Needham, Jessie Young, or the Kitchen Klatter bunch. Can’t you just picture someone having a conversation over coffee saying, “Sure, all you have to do is first melt some sugar in your skillet, then when it turns black around the edges, add some boiling water……?.”
Melt 1/2 cup of sugar in a skillet until it turns black around the edges. Add 1/2 cup boiling water and let boil until the consistency of molasses. Then cool. For the cake batter blend 1 1/2 cups of sugar and 1/2 cup butter until creamy. Beat in two egg yolks, one at a time. Sift before measuring one cup of cake flour and 1 1/4 cups all-purpose flour. Re-sift with 2 1/2 teaspoons any baking-powder and 1/4 teaspoon salt. Add ingredients in three parts to the creamed mixture alternately with one cup of water in thirds Beat batter after each addition until smooth. Stir in three tablespoons of the burnt sugar syrup and one teaspoon vanilla. Beat until stiff, but not dry, two egg whites and fold into mixture. bake in two greased 9-inch layer cake pans for about 25 minutes in a 375 degree oven. The icing is made with powdered sugar, butter, burnt sugar syrup, cream and vanilla. Mrs. Edwards doesn’t know the proportions of the icing, but says to just stir it up until it’s ready to spread assuming that any cake-baker should know how much to use.
Well, Mrs. Edwards sure wouldn’t baby anyone in the kitchen, would she?
On the other hand, I found another Burnt Sugar Cake recipe some pages back in the cookbook. “Wishful Mother of Three” gives a list of ingredients for the cake up-front and goes into more detail in her directions. She also gives the measurements and ingredients for the frosting which I, myself, would need. It’s fun to imagine the personalities of these two recipe contributors.
Two cups sugar
1/3 cup boiling water
2 1/2 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
1 cup milk
1 teaspoon vanilla
Put 3/4 cup of the sugar in a heavy skillet and stir over low heat until melted and a deep brown color. Remove from heat and add the water slowly, while stirring. Return to heat and ocok another minute, stirring occasionally. Cool.
Meanwhile, sift flour, measure, add baking powder and salt and sift again. Cream butter, gradually add remaining sugar, cream till light and fluffy. Separate egg yolks from whites. Add yolks one at a time to butter-sugar mixture and beat after each addition. Add 4 tablespoons of the cooled brown sugar mixture (the rest goes into the frosting), and bland. Add dry ingredients alternately with milk. Beat till smooth after each addition. Add vanilla. Beat egg whites stiff, but not dry and fold into cake mixture. Pour batter into two nine-inch layer pans and bake at 350 degrees about 30 minutes, or until done.
Burnt Sugar Frosting
1 cup sugar
2 tablespoons water
2 egg whites
2 tablespoons brown sugar syrup
1/2 teaspoon salt
1/2 teaspoon vanilla
Combine sugar, water, egg whites, syrup and salt in top of double boiler. Cook seven minutes over boiling water. Remove from heat, add vanilla, and beat until thick enough to spread. — Wishful Mother of Three, Kansas