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.
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