Syrup Cake
Ingredients
- 1 cup sugar
- 1 cup syrup
- 2 eggs
- 2 cups flour
- 1/2 cup cooking oil (canola preferred)
- 1 cup boiling water
- 1 tsp vanilla
- 1 cup raisins
- 1 tsp soda
- 1 tsp ginger
Step-by-Step Instructions
- Preheat oven to 375 degrees.
- In a medium glass bowl, blend the sugar, syrup, eggs, flour, and oil. Mix 1/2 teaspoon vanilla in 1 cup boiling water and add to the mixture.
- Then add the soda, ginger, raisins and remaining vanilla.
- Bake at 375 degrees for 30 minutes or until toothpick inserted comes out clean.
Common Problems and Solutions
Q: Why is my cake too dense?
A: Make sure you're using boiling water and mixing it thoroughly - the hot water activates the soda (baking soda) and helps create a lighter texture. Also ensure you're not overmixing the batter after adding the flour.
Q: Can I use blackstrap molasses instead of cane syrup?
A: You can, but the flavor will be much stronger and more bitter. Cane syrup (like Steen's) has a milder, sweeter flavor that's traditional to Louisiana cakes.
Tips and Techniques
Use Steen’s Pure Cane Syrup if you can find it - it’s the gold standard for Louisiana baking. The cake is even better the next day after the flavors have had time to meld together.
Ingredient Substitutions
- cane syrup: dark corn syrup or molasses
- raisins: chopped dates or dried cranberries
Equipment Needed
- medium glass bowl
- 9x13 baking pan or bundt pan
- mixing spoon or electric mixer
Historical Context
Syrup cakes have been a Louisiana tradition since the 1800s when cane syrup was more readily available than refined sugar. This style of cake was often served at weddings as a less expensive alternative to elaborate groom’s cakes.
