Submitted by Veronica Hebert Kaplan, La
on Saturday, November 20, 2004
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Makes:
10 servings
Prep Time:
20 minutes
Cook Time:
35 minutes
Ready In:
55 minutes
In Southwest Louisiana, cane syrup is very popular and is used often in baking or cooking! The flavor of Syrup Cake intensifies once it has been refrigerated in a closed container and can be kept for weeks in your refrigerator. Syrup Cake is enjoyable anytime, especially with a cold glass of milk!!!
Ingredients
1/3 cup sugar
1/2 cup Crisco - vegetable shortening
2 eggs
1 cups pure cane syrup
3/4 cup milk
2 1/2 cup all purpose
1 1/2 tsp ground cinnamon
1 tsp soda
1 tsp ground ginger
1/2 tsp salt
Directions
Preheat oven to 350 degrees. Combine sugar and shortening in a medium mixing bowl, creaming well. Add eggs; mix well. Add syrup and milk; mix until smooth. Finally add the dry ingredients; mixing until well blended. Pour batter into a well-greased and floured 10-inch tube pan. Bake at 350 degrees for 30 to 35 minutes or until done.
Yield: One 10-inch cake.
