February 9, 2008

Recipe News: Favorite Dessert Recipes Combine Butter and Brown Sugar

Before the middle of the 19th century, cane sugar was not the principal sweetener in the United States; it was too expensive. Molasses was more widely used, and here in the Northeast, maple sugar. By 1860, however, partially refined brown sugar (called muscovado) was as cheap as maple sugar and easier to measure than slow-running molasses.
As a result of cooking with the muscovado, some of the best “old” recipes acquired their special flavor from brown sugar and butter. You will note that neither of these recipes (outlined below) requires much fussing. This seems to prove (to my delight) that some truly delicious cake desserts can be quick and easy and not come out of a box.

Includes recipes for:

Brown Sugar Lightning Cake

Hurry-Up Caramel Cake

Hurry-Up Caramel Frosting

Full article here.