Cane Syrup Cake is an old-fashioned, basic cake made from cane syrup. The flavor of cane syrup is bold. Favored by rural Southerners, we grew up with it and love it.
My son, Tyler, is responsible for recently making us empty-nesters. If the title applies to you, the feelings of mixed emotions are familiar. One part of you is glad your children are able to experience life as independent responsible adults, the other part is sad because you miss them, yet another part can’t wait for them to move all their stuff out of the bedroom at your house so you can start redecorating and another part can’t believe time has passed so quickly. I’m not sure how many of our parts need to get involved in situations like these but I had multi-part involvement. Thankfully, all the voices in my head sound like they belong to me.
That same son is coming for a visit today. I wanted to send him home with something sweet and homemade. It’s been awhile since I made a Cane Syrup Cake and thought that would be a nice thing to make. I had to go all the way back to the first blog post I wrote on February 7, 2011, to get the recipe. Gosh, that was only 2 1/2 years ago but so many things have changed. My grandchildren, shown in the photos, are now 4 years old and attend preschool. Tyler was a college student at the time and has since graduated and has his first big job. I’ve learned a great deal about writing, photography and food styling.
What hasn’t changed is my heart. I still love writing about food memories, Southern culture and our family values. I still love using my vintage kitchenware pieces. I still love cane syrup and all that it means to me. We still love to share meals as a family even though those times are not as frequent as I would like.
A lot has changed since I started blogging, but much more has stayed the same. We’re still the same quiet, unassuming family who tries to go about our lives being good and doing right. I hope that part never changes.
Cane Syrup Cake
yield: 1 (9×13) cake
This cake will remind you of gingerbread minus the spices. The batter is thick and produces a moist, flavorful cake. I tried substituting all-purpose flour with self-rising and omitting the salt and baking soda. The center of the cake collapsed. I would recommend sticking with the ingredients as listed. This cake travels well and is great to take along on picnics.
1 stick butter, softened
½ cup sugar
2 cups cane syrup (I prefer Steen’s )
2 eggs
2 cups self rising flour
½ tsp. baking soda
½ cup buttermilk
2 tsp. vanilla extract
1/2 teaspoon lemon extract
Grease and flour a 13×9 inch baking pan.
Cream butter and sugar in a mixer until light and fluffy.
Add syrup and eggs to creamed mixture and mix in well.
Stir baking soda into buttermilk.
Alternately add flour mixture and buttermilk into creamed mixture mixing well after each addition. Begin and end with flour.
Add vanilla and lemon extract. Stir.
Pour batter into prepared pan. Bake in a 350 degree oven for 50 minutes or until inserted toothpick comes out clean.
Dust with powdered sugar or serve with whipped cream and chopped pecans.
You might also enjoy
Disclaimer: this post contains an affiliate link. If you purchase from that link, I will make a few cents.
Cane Syrup Cake
Ingredients
- Cane Syrup Cake
- yield: 1 9x13 cake
- This cake will remind you of gingerbread minus the spices. The batter is thick and produces a moist flavorful cake. I tried substituting all-purpose flour with self-rising and omitting the salt and baking soda. The center of the cake collapsed. I would recommend sticking with the ingredients as listed. This cake travels well and is great to take along on picnics.
- 1 stick butter softened
- ½ cup sugar
- 2 cups cane syrup I prefer Steen's
- 2 eggs
- 2 cups self-rising flour
- ½ tsp. baking soda
- ½ cup buttermilk
- 2 tsp. vanilla extract
- 1/2 teaspoon lemon extract
Instructions
- Grease and flour a 13x9 inch baking pan.
- Cream butter and sugar in a mixer until light and fluffy.
- Add syrup and eggs to creamed mixture and mix in well.
- Sift baking soda into buttermilk.
- Alternately add flour mixture and buttermilk into creamed mixture mixing well after each addition. Begin and end with flour.
- Add vanilla and lemon extract. Stir.
- Pour batter into prepared pan. Bake in a 350 degree oven for 50 minutes or until inserted toothpick comes out clean.
- Dust with powdered sugar or serve with whipped cream and chopped pecans.
Jean says
That looks delish! I was thinking gingerbread while looking at it. I like cake…with or without icing. It’s gotta be good icing…not that nasty stuff that is shortening and powdered sugar. Bleech!
Jackie Garvin says
I don’t like that kind of icing you mentioned, either. I pretty much stick to cream cheese icing for white icing and chocolate fudge for chocolate icings.
Maureen | Orgasmic Chef says
It’s lovely when they come home again but it’s never quite the same. Sometimes it’s better but for me I wanted mine to be a little boy again and he refused. 🙂 Maybe I should have made this cake.
Jackie Garvin says
Maureen,
It’s certainly different seeing them as adults. We sure enjoy it, though.
Sue Farr says
My mother used to make this syrup cake!! We liked to eat it while it was still warm..Oh, this brings back such sweet memories of my mother…Thank you, thank you!!
Jackie Garvin says
Sue,
I hope you’ll make this cake and enjoy it in memory and honor of your Mama. 🙂
Ann says
I have really enjoyed your stories and your recipes. Thanks for sharing both!
Jackie Garvin says
Thank you, Ann! I’ve always enjoyed your comments. 🙂
Ann says
If ya’ll want a really yummy frosting recipe, try Pioneer woman’s “That’s the best frosting you have ever tasted”, IT’s really light and yummy but made with flour and milk cooked together then mixed with granulated sugar and butter! Very yummy!
jacqueline12 says
What is cane syrup and where can we get it? Diff from molasses?
Jackie Garvin says
Jacqueline,
Cane syrup is made from sugar cane juice and is different from molasses. I found this on the internet:
MOLASSES & CANE SYRUP: These two sweeteners are not precisely the same thing. Molasses is a by-product of sugar refining and cane syrup is simply cane juice boiled down to a syrup, in much the same way as maple syrup is produced. Non-Southerners (U.S.) may know it better as unsulphured molasses even if this is not completely correct. Sulphured molasses is also available on the market and very cheap as well, but it’s strong flavor is unattractive and generally not desirable.
There is a little difference in the flavor of each although cane syrup is bold like molasses. If you’re a molasses lover, you will love cane syrup, too. I order my from http://www.steensyrup.com.
lindygsherrod says
I am having so much fun roaming through your pages. The memories just come flooding back, ohhh those Southern memories. Cane syrup, wow, what deliciousness and i am so lucky that we have folks around here who still make it. My Daddy use to make a cake batter like this and he would make what he called “Tea Cakes”, they were like big, thick cookies, and were really good.
My older kids have left the nest too, still have 2 at home, but lordy do I miss my older ones. They live so far away, hardly ever get to see them. Makes me sad, i try not to think too much about it. Take care hugggggg
Sister of the South,
LindY
Jackie Garvin says
Lindy,
I don’t know if you’ve made your way to my tea cakes post yet, but they’re probably similar to what you remember except I cut mine out with a juice glass and make them smaller.
We’re so proud of our kids as adults but it does rip your heart out when they move out. You’ll have to go through that one more time than I did. God bless your sweet loving heart.
Mary B. Owens says
I made your recipe for the cane syrup cake to the letter but used an aluminum foil pan to take it. The cake fell in the center much to my disappointment. The taste is fantastic. The outside rim of the cake was perfect! I use a gas stove to bake in. Now to figure out the problem…
Jackie Garvin says
Oh my! I hope you can figure it out. This cake does have a good flavor. Doesn’t it?