Email to Cat      

Burnt-Sugar Pound Cake

Source of Recipe


Country Living






List of Ingredients



• 2-2/3 cups sugar
  
• 3 tsp lemon juice
  
• 2 tsp vanilla extract
  
• 2 cups flour
  
• 1/2 tsp salt
  
• 1 cup unsalted butter (2 sticks), room temperature
  
• 1 vanilla bean, split lengthwise and seeds scraped
  
• 5 large eggs
  






Instructions



1. Heat oven to 325° F. Butter and flour one 8-cup (9 x 5 x 3-inch) loaf pan and set aside.
   
   
2. Make the burnt-sugar syrup: Bring a small pot of water to simmer and maintain. Place 1-1/3 cups sugar and 1 teaspoon lemon juice in a small, nonstick saucepan over medium heat and cook until the sugar at the edges of the pan begins to bubble. Remove from the heat and stir until liquefied and dark amber -- about 2 minutes. Let sit for 1 minute. Slowly add 1 cup of the simmering water. The mixture will steam and thicken. Return to the stovetop over low heat, stirring occasionally until smooth, about 15 minutes. Carefully measure out 1/4 cup syrup. Set aside. Add 1 teaspoon vanilla extract and the remaining lemon juice to the remaining syrup, and keep warm.
   
   
3. Make the batter: Sift the flour and salt together into a medium bowl. Cream the butter, remaining sugar, and the vanilla bean seeds together in a large bowl using an electric mixer set on high speed. Add the eggs, one at a time, blending thoroughly after each addition. Add the reserved 1/4 cup burnt-sugar syrup, remaining vanilla extract and the flour, in fourths, mixing thoroughly with each addition. Pour the batter into the pan and bake until a skewer inserted into the center of the cake comes out clean, about 1 hour. Cool for 5 minutes before unmolding. Brush the warm cake with 1/2 cup of the remaining burnt-sugar syrup. Serve at room temperature with the remaining syrup.
   
   Dress the cake with fresh whipped cream or a medley of roasted and poached fruit, savor it after dinner with a brandy or toddy, or present it to someone special.
   
   Makes one 9 x 5-inch cake.