Texas Heritage Burnt Sugar Cake

1. 1

   In small heavy saucepan over medium heat, heat 1/2 cup granulated sugar until melted and light caramel in color, stirring frequently.

2. 2

   Remove from heat; slowly and carefully stir in 1/2 cup boiling water and praline liqueur until blended.

3. 3

   Refrigerate this burnt sugar syrup to cool.

4. 4

   Pre-heat oven to 350 degrees.

5. 5

   Grease and flour a 9-inch fluted tube pan or bundt cake pan.

6. 6

   To toast the pecans, heat a dry medium sized skillet over very low heat.

7. 7

   Add pecans and stir frequently for about 3-5 minutes or until pecans are golden brown.

8. 8

   Set aside to cool, reserving 1/2 cup pecans for topping.

9. 9

   In large bowl using a mixer at medium speed, combine butter, 1 1/2 cups granulated sugar, cooled burnt sugar syrup, eggs, milk, vanilla, flour, baking powder, cinnamon and salt.

10. 10

    Mix for about 4 minutes until thoroughly blended and smooth.

11. 11

    Stir cooled 1 cup pecans into cake batter.

12. 12

    Pour batter into prepared cake pan; bake 50 minutes or until toothpick inserted into center comes out clean.

13. 13

    Cool cake in pan on wire rack for 10 minutes.

14. 14

    Remove cake from pan; cool completely on rack.

15. 15

    Sprinkle cake with confectioner's sugar, if desired.

16. 16

    Set aside.

17. 17

    In small heavy sauce pan over medium heat, heat the remaining 1/2 cup granulated sugar until melted and light caramel in color, stirring frequently.

18. 18

    Using spoon, drizzle the burnt sugar over cake; sprinkle 1/2 c.

19. 19

    pecans on top and let stand about 5 minutes to cool and to allow the burnt sugar to set.

* Per serving · 4 servings · Values may vary.