Today is Tuesday and I was planning to bake the All-in-One-Holiday Bundt Cake for TWD. I figured if I got it posted by midnight that was better than nothin'. It's been a busy few days. But then I browsed the ingredients list and realized that I used the last of the pumpkin in the soup bubbling away on the stove for dinner. Bummer. I even went to the store today.
So instead I'm posting the Burnt Sugar Cake I made on Friday afternoon for my Granny's 83rd birthday. It traveled in the car, and sat out in the backseat while I made a shopping pit stop, and arrived after seven hours a little worse for the ride. It was still delicious, the icing was just a little...sparse on top and heavy at the bottom.
The Burnt Sugar Cake is from Southern Cakes by Nancie McDermott. When I told people what kind I was making, I added - it's a double caramel cake, caramel cake with caramel icing. The secret is in the caramel (water + sugar) that is made first and then goes into the cake batter and the icing. I'll have to make it again when it's not going moblie.