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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Burnt Sugar Cake Recipe

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This recipe for Burnt Sugar Cake is from Family Recipes From Bea And Mildred, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


2 1/2 c. granulated sugar
1/2 c. boiling water
3/4 c. butter or margarine, softened
2 large eggs, separated
1 c. milk
1 tsp. vanilla
3 c. flour
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1 c. pecans (4 oz.), chopped and toasted

In a small heavy saucepan, over medium heat, melt 1/2 c. sugar until caramel in color, stirring frequently. Remove from heat and slowly stir in boiling water until completely blended. Refrigerate to cool. Meanwhile, preheat oven to 350 and prepare a 9 inch fluted pan with grease and flour. In a large bowl beat butter, 1 1/2 c. sugar, burnt sugar syrup, egg yolks, milk, vanilla, flour, baking powder, cinnamon, and salt on medium speed for 4 minutes. Stir in pecans. In a small bowl, beat egg whites on high speed until stiff peaks form. Fold in butter mixture with a rubber spatula. Pour batter into pan and bake for 50 minutes. Cool in pan on wire rack for 10 minutes. Remove cake from pan and cool completely. Heat remaining 1/2 c. sugar until caramel in color. Sprinkle cake with powdered sugar and spoon caramel on top.




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