Burnt Sugar Cake

According to Southern Cakes this cake dates back to the mid-nineteenth century. The national culinary treasure Jean Anderson traced it only as far back as the 1930'sin her landmark American Century cook book.

I have The American Woman's Cookbook published in 1946. The recipe is similar to the one we are baking except they used cake flour instead of all-purpose flour.















Unlike caramel cake, which is a yellow or white cake with a thick caramel frosting, a burnt sugar cake has caramel inside and out.


Here are some pictures of my version of The Southern Cakes Burnt Sugar Cake.

















A vintage cake with a vintage picture of my grandmother





































The cake was a hit with my husband and my friends. I thought it was good as well, except for the frosting was a bit gritty and too sugary. The cake itself was very moist and tasty.

Strawberry White Chocolate Cake

Today I decided to make a simple bundt cake and have some of my friends over for cake and tea.

I think its simple because usually anyone that bakes will have these ingredients on hand.


4 oz. of white chocolate
1 cup of milk
1 1/2 cups of sugar
3 oz. of cream cheese, softened
2 eggs
1 teaspoon vanilla
1 teaspoon almond extract
2 3/4 cups of all purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup strawberry jam

Heat oven to 325 degrees. Grease and flour a 10 or 12 cup Bundt Pan.

In a small saucepan, heart white chocolate and milk over low heat. Cook just until chocolate is melted; cool













In a large mixing bowl, mix well. Add melted chocolate mixture and all remaining ingredients except strawberry jam; mix well Spoon into prepared pan.













Bake at 325 degrees for 50 to 60 minutes or until toothpick inserted
in center of cake comes out clean. Cool 10 minutes.

Remove from pan; cool completely on rack. While cake is warm,
drizzle with jam.
16 servings