If using the 10 by 15 sheet pan, you should then cut the sheet cake into three equal pieces measuring 5 by 10 inches, and about an inch in height, each. Cool completely before cutting with serrated knife into three smaller rectangles of equal dimensions. When baked, remove and place on cooling rack for 10 minutes, then carefully invert and revert, using another cooling rack. Bake for about 20 minutes until toothpick comes back clean, and surfaces doesn’t look wet or tacky. Pour batter into pan and level with small offset spatula. When flour and milk as been thoroughly mixed in, fold in one third of the egg whites until there are no more white streaks, then add the rest of the egg whites and fold in carefully until there are no white streaks of egg whites. Beat until mixed in.Īdd the pumpkin puree and blend until incorporated.Īlternate mixing in the flour mixture with the milk/syrup mixture, starting and ending with the flour, and beating on high with hand-held mixer, scraping down the sides of the bowl as needed between additions. Add vanilla, bitters, and Whiskey, if desired. Add egg yolks, one at a time, until thoroughly mixed in. In separate large bowl, beat butter with brown sugar to cream, using a rubber spatula from time to time to scrape sides of bowl. Continue beating until egg whites are stiff and glossy. Add 1/8 teaspoon cream of tartar, and beat on high, gradually adding the remaining 1/2 cup of white sugar, one tablespoon at a time. In medium bowl, beat egg whites on medium with a handheld mixer until frothy. Sift flour, baking powder, cinnamon, nutmeg, allspice, ginger, and salt together into a bowl, and whisk until thoroughly mixed. I didn’t spray it until right before pouring the batter into the pan. I used Pam non-stick butter spray with flour, which worked fine. Use parchment paper for bottom, and grease and flour again. You can use 2 9-inch round cake pans, or use what I used, which was a 10 by 15 by 1 inch (height) rectangular sheet pan. Place back on heat, but on low heat, stirring constantly, until any sugar lumps are dissolved. Whisk as you pour, but protect hand with a glove, or just be quick to move your hand out of the way, if needed. Be extra careful as you pour the water, which disrupts the cooking process, and much steam and bubbles arise. When sugar has reached golden brown, remove from heat. It should look like coarse sand. As you stir, also break down lumps with whisk. Heat 1/2 cup of the 1cup white sugar, and lemon juice in skillet, stirring constantly with a whisk. Cake can be made into 2 9-inch round pans, or one 10 by 15 inch sheet pan, which is what I used.)Ģ Tablespoons Whiskey or Bourbon (optional I used Jack Daniels, hehe) Pumpkin burnt sugar cake (adapted from and inspired by Betty Crocker’s Cookbook, sixth edition, 1981. That and maybe serve it with a dollop of whipped cream.Īnyways, I hope you enjoy and thanks for stopping by! The only thing I might do differently next time (if there is a next time) is to multiply the butterscotch pecan filling ingredients by one and a half. I only had 2 cups and felt I could’ve used an extra half cup for each layer of filling. Doesn’t that sound good? I’m fairly happy with it. I decided that it needed to be “beefed up”, and/or “autumnized” with–what else–pumpkin! The result is a sweet and salted caramel flavored pumpkin cake that is moist, crunchy, nutty, and somewhat dense like pound cake. And since that was about 3 years ago, I thought that someday would be today. I learned from the internet that this cake originated sometime in the 20s and 30s, but was possibly more popular in the 50s. And I thought it might be useful someday. Why do I have a cookbook from 1981? In a nutshell, someone was going to throw it away. I found a recipe for burnt sugar cake in the sixth edition of Betty Crocker’s Cookbook, dated 1981. But I guess that wouldn’t really work, would it? I guess I could just call this the Pumpkin BS Cake with Molasses Glaze. I need to figure out how to name things without feeling like I have to include every single ingredient in the title.
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