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Cane Syrup Cake
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4.34 from 3 votes

Cane Syrup Cake


  • 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


  • 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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