Grandma DeMarcy's Syrup Cake

12 servings Prep: 15 m Cook: 25 m Total: 40 m Beginner
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Grandma DeMarcy's Syrup Cake
This is the old-fashioned Steen’s cane syrup cake that Mama made all the time with warm spices and pecans. It was a favorite that keeps exceptionally well and fills the kitchen with the most wonderful aroma.

Ingredients

12 servings
  • 2 cups flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1/2 cup cooking oil
  • 1 cup Steen's Cane Syrup
  • 1 egg, beaten
  • 1 tsp vanilla
  • Your choice of spice: cinnamon, ginger, nutmeg or all three
  • 1/2 cup pecans and/or raisins (optional)
  • 1 cup boiling water

Step-by-Step Instructions

  1. Preheat oven to 350 degrees. Mix all the dry ingredients (flour, sugar, baking soda, and spices) together in a large bowl.
  2. Add the oil, Steen’s cane syrup, beaten egg, and vanilla to the dry ingredients. Mix well to combine.
  3. Add the pecans and/or raisins if using. Stir in the 1 cup boiling water last - the batter will be thin, and that’s correct.
  4. Pour into a greased and floured 13x9 inch baking pan. Bake for 25 minutes or until done. Test for doneness by inserting a toothpick in the center - it should come out clean.
  5. Allow to cool in the pan. The cake keeps exceptionally well in a covered container in the refrigerator.

Common Problems and Solutions

Q: Why is my syrup cake too dense?

A: Make sure you're adding the full cup of boiling water at the end - the batter should be quite thin. The boiling water activates the baking soda and creates a light, moist texture.

Q: Can I use molasses instead of cane syrup?

A: Molasses will work but has a stronger, more bitter flavor than Steen's cane syrup. The cake won't have the same authentic Louisiana sweetness and character.

Tips and Techniques

Don’t overmix once you add the boiling water - just stir until combined. The thin batter might seem wrong, but it bakes up into a perfectly moist, tender cake. This cake actually tastes better the next day after the flavors have melded.

Ingredient Substitutions

  • Steen's Cane Syrup: dark corn syrup or molasses
  • cooking oil: melted butter or vegetable oil
  • pecans: walnuts or leave them out entirely

Equipment Needed

  • 13x9 inch baking pan
  • large mixing bowl
  • measuring cups and spoons
  • whisk or wooden spoon

Historical Context

Gateau de sirop (syrup cake) has been a Cajun kitchen staple since cane syrup production began in Louisiana. Steen’s cane syrup, made in Abbeville since 1910, gives this cake its distinctive deep, sweet flavor that’s different from molasses or corn syrup.