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Recipe Summary

Yield:
Makes one 8-inch cake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine peanut oil, 1 cup cane syrup, and next 3 ingredients in a large bowl, beating with a mixer on medium speed until blended. Add eggs, one at a time, beating until blended after each addition.

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  • Combine flour and next 5 ingredients in a medium bowl; slowly add flour mixture to egg mixture, beating at low speed until blended. Pour batter into 3 greased and parchment-lined 8-inch round cake pans.

  • Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks 10 minutes, remove from pans, and cool on wire racks.

  • Prick cake layers with a wooden skewer; brush remaining 1/4 cup cane syrup over tops. Spread Burnt Sugar Meringue between layers and on top of cake.

Source

Acadiana

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