Cane Syrup Cake

Cane Syrup Cake

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1 stick butter, softened

2 cups flour

½ cup sugar

2 cups cane syrup

2 eggs

1 tsp. salt

½ tsp. baking soda

½ cup buttermilk

2 tsp. vanilla extract

Chopped pecans and whipped cream for topping

Grease and flour a tube pan, large loaf pan or 13×9 inch baking pan. Cream butter and sugar until fluffy and light. Mix in syrup and eggs. In a separate bowl, combine flour, salt and baking soda. Add half of this mixture and half the buttermilk to syrup mixture and mix. Repeat with the rest of the flour mixture and buttermilk. Add vanilla and mix. Pour into prepared pan and bake at 350 degrees for 45 to 60 minutes until cake is springy to touch. Cool and serve with whipped cream and pecans.

Jackson and Ella eating their first bite of Cane Syrup Cake. The bottle in front of them was one of my Grandaddy’s cane syrup bottles.