Old Fashioned Syrup Cake Recipes

LOUISIANA SYRUP CAKE

Steps:

• Make the cake: preheat oven to 350°; grease and flour a 9-inch square or round cake pan.
• In a bowl, combine the flour, cinnamon, ginger, cloves, and salt; stir with a fork to mix well.
• In a big bowl, combine the vegetable oil, cane syrup, and egg; stir with a fork or whisk to combine well.
• Add about 1/3 or the flour mixture to the syrup mixture and then stir gently, just until the flour disappears.
• Add the baking soda to the hot water, and then stir about half the water into the batter.
• Stir another 1/3 of the flour mixture, then the remaining water, and finally the remaining flour, stirring gently each time just to mix everything well.
• Quickly pour the batter into the prepared pan, and bake for 30-35 minutes, until the cake springs back when touched gently in the center, and is beginning to pull away from the sides of the pan.
• Make the frosting: In a bowl, beat the butter until light and fluffy; add in half the powdered sugar, the vanilla, and salt; beat with a mixer at medium speed until smooth.
• Add the remaining powdered sugar and the cane syrup, and beat until smooth and creamy, stopping to scrape down the bowl and mix well.
• To complete: if cake is round, cool the cake in the pan on a rack, for 10 minutes, turn it out of the pan, and place it, top side up, on a wire rack to cool completely; place cooled cake on a serving plate or cake stand, top side down, and spread the frosting over it generously, covering the top and sides.
• If it is square, spread the icing over the cooled cake right in the pan, and cut into squares to serve; serve warm, right from the pan.

OLD FASHIONED SYRUP CAKE

Steps:

• 1. GREASE AND LIGHTLY FLOUR A 9X9X2 INCH BAKING PAN. IN A BOWL STIR TOGETHER THE FLOUR,BAKING POWDER,AND SODA
• 2. IN A MIXING BOWL BEAT THE BUTTER WITH AN ELECTRIC MIXER ON MED. SPEED FOR 30.SECONDS.ADD THE SUGAR AND BEAT UNTIL FLUFFY, BEAT IN THE EGG AND CANE SYRUP.
• 3. ADD DRY INGREDIENTS AND MILK ALTERNATELY TO BEATEN MIXTURE, BEATING UNTIL COMBINED,SPREAD BATTER IN THR PREPARED PAN, BAKE IN A 350* OVEN ABOUT 25 MIN. OR TIL CAKE TESTS DONE. COOL IN THE PAN ON A WIRE RACK, SPRINKLE COOLED CAKE WITH POWDERED SUGAR OR FROSTING

OLD-FASHIONED SYRUP CAKE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, mix sugar, syrup, oil, eggs, cinnamon, and nutmeg with a hand-mixer until combined.
• Add baking soda to boiling water and stir.
• Add boiling water mixture to batter. and stir well.
• Gradually add in flour and beat with hand-mixer until combined.
• Bake in 9 x 13 pan for 45 to 50 minutes.

KING CAKE OLD FASHIONED

Steps:

• In a small saucepan, bring the sugar, water, and cinnamon sticks to a boil, stirring occasionally, and continue boiling until the sugar is completely dissolved, 10 to 15 minutes. Cool the syrup then remove and discard the cinnamon sticks. DO AHEAD: Cinnamon syrup can be made ahead and refrigerated, in an airtight container, for up to 1 week.
• Place 1 (2 1/2-inch) ice cube in a rocks glass. Add the rum, the bitters, and 1/2 teaspoon (1/4 ounce) cinnamon syrup, and stir until well chilled. Squeeze the orange peel over the drink, making sure the oils fall into the glass, then thread the peel, along with the raisins, onto a cocktail pick. Place the pick in the drink and serve.

OLD-FASHIONED MOLASSES CAKE

Steps:

• In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg. Beat in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; add to butter mixture alternately with water, mixing well after each addition., Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares; garnish with whipped topping.

GOLDEN SYRUP CAKE

Steps:

• Preheat the oven to 140C/fan (or 160/C - gas mark 3). Grease the tin and line the base with baking paper leaving a little to cover the bottom corners and sides. Press into place.
• Place butter, syrup and sugar into a large pan and heat gently until the ingredients are just melted together, stirring occassionally. Leave to cool for 10 minutes (it helps if you place the pan away from the hob during this time since it will remain warm).
• Beat the eggs with the milk. Add the flour and milk/egg mixture to the cooled syrup mixture in the pan and beat steadily with a wooden spoon until all the lumps have gone. This may take a few minutes so you will need a little patience. Pour the mixture into the tin.
• Bake for around 50 minutes. The cake will be well risen and springy, but still very moist. After a few minutes cooling time, pierce the cake all over with a skewer and spoon the extra golden syrup over the top. Leave to cool completely in the tin.
• This cake keeps for a week and only improves with time! A real treat and a cake you will be asked to make again and again.