"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Burnt Sugar Cake Recipe

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This recipe for Burnt Sugar Cake, by , is from The Sherry Richards Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherry Richards



1/2 cup butter or margarine, softened
1 cup granulated sugar
2 eggs
1 tsp vanilla

2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt

1/3 cup burnt sugar syrup
1 cup water

Preheat oven to 350 degrees F. Cream butter and sugar together well. Beat in eggs 1 at a time. Add vanilla, stir.

Sift flour, baking powder and salt together.

Mix burnt sugar syrup with water. Add to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour mixture. Divine batter between 2 greased 8 inch round layer pans. Bake in oven for 30 to 35 minutes until an inserted wooden pick comes out clean. Cool and ice with burnt sugar icing or caramel icing.

Burnt Sugar Syrup

2 cups granulated sugar
1 cup water

Put sugar into large heavy frying pan over medium low heat. stir often as it melts. When it becomes a dark butterscotch color remove from heat.

Add about 1/4 of the water carefully. It will sputter furiously. Stir. Pour in the rest of the water. Return to medium heat. Stir until it dissolves. Color will now be a very dark brown. Cool before pouring into jar. Cover with lid and store in cupboard. Makes about 1 1/3 cups.

Instant Pudding Icing

1 envelope topping mix, such as Dream Whip
1 instant pudding mix, 4 serving size
1 1/2 cups milk
1/2 tsp vanilla

Combine all 4 ingredients in small mixing bowl. Mix to moisten. Beat about 5 minutes until mixture will stand in peaks. Makes about 4 cups.

(Carmel is good)

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Margo's Birthday cake




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