Texas Heritage Burnt Sugar Cake - cooking recipe

Ingredients

2 1/2 cups granulated sugar (1 1/2 for cake; the other two halves for burnt sugar syrup)
1/2 cup boiling water
1 tablespoon praline liqueur (optional)
1 1/2 cups pecans, chopped &,toasted
3/4 cup butter, softened
2 large eggs
1 cup milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
confectioners' sugar, for dusting (optional)

Preparation

In small heavy saucepan over medium heat, heat 1/2 cup granulated sugar until melted and light caramel in color, stirring frequently.
Remove from heat; slowly and carefully stir in 1/2 cup boiling water and praline liqueur until blended.
Refrigerate this burnt sugar syrup to cool.
Pre-heat oven to 350 degrees.
Grease and flour a 9-inch fluted tube pan or bundt cake pan.
To toast the pecans, heat a dry medium sized skillet over very low heat.
Add pecans and stir frequently for about 3-5 minutes or until pecans are golden brown.
Set aside to cool, reserving 1/2 cup pecans for topping.
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.
Mix for about 4 minutes until thoroughly blended and smooth.
Stir cooled 1 cup pecans into cake batter.
Pour batter into prepared cake pan; bake 50 minutes or until toothpick inserted into center comes out clean.
Cool cake in pan on wire rack for 10 minutes.
Remove cake from pan; cool completely on rack.
Sprinkle cake with confectioner's sugar, if desired.
Set aside.
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.
Using spoon, drizzle the burnt sugar over cake; sprinkle 1/2 c.
pecans on top and let stand about 5 minutes to cool and to allow the burnt sugar to set.