It is so hard to believe that a year has gone by since we chose Vintage Cakes by Julie Richardson as the cookbook would be baking from in 2012-13. It has been such a pleasure to bake with everyone in the Cake Slice Baker's group, and I am looking forward to our new book which will be revealed with next months post. As this is our last cake from the book it was decided that rather than vote on one cake, we would all choose the cake we wanted to make. In some ways this was harder than voting because I kept looking through the book and then changing my mind. I finally got it down to four cakes before I settled on the Old Vermont Burnt Sugar Cake With Maple Cream Cheese Frosting. It just seemed fitting for this time of the year.
In the book Julie Richardson describes how burnt sugar syrup was used to flavor cakes before the invention of extracts such as vanilla or almond. The syrup is simple to make and gives this cake a wonderful toffee-caramel taste. For me it brought back memories of making toffees for school fetes and cake sales, that were slightly soft and very chewy (or as we called them stickjaws), or so hard that you could suck on them for hours.