Syrup Cake Recipes

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.

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

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.

SUPER SIMPLE GOLDEN SYRUP CAKE RECIPE

Steps:

• Melt the butter, sugar, and syrup gently on the stove, stirring it together. Set aside to cool.
• Beat the milk and egg together.
• Sift the flour into a large bowl.
• Add the milk and egg and the butter mixture (taking care it's not too hot so the milk and egg don't curdle) and mix it all together.
• Bake for one hour at 180C (160 for a fan oven). Check after 45 minutes as soon ovens cook faster than others!
• If you want you can poke holes in the top with a skewer after you remove from the oven and drizzle some more golden syrup over the top.

GâTEAU DE SIROP (SYRUP CAKE)

Steps:

• Preheat oven to 350°F. Grease a 10-inch round (or 9-inch square) baking pan with butter, and dust with flour.
• Whisk together egg, cane syrup, and oil in a medium bowl until well blended. Whisk together hot water and baking soda in a small bowl. Whisk together flour, cinnamon, ginger, and cloves in a second medium bowl. Stir flour mixture into syrup mixture, alternating with water mixture, stirring until just combined after each addition, beginning and ending with flour mixture.
• Pour into prepared pan. Bake in preheated oven until a wooden pick inserted into center comes out clean, about 45 minutes. Let cool completely in pan, about 1 hour. Remove from pan; dust with powdered sugar. If desired, top with sweetened whipped cream and drizzle with additional cane syrup.

SIMPLE SYRUP

Steps:

• In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.

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.

MAPLE SYRUP CAKE

Steps:

• You will need a deep, round, 20cm/8 inch cake tin. Lightly grease the cake tin and line the base with a circle of nonstick baking parchment. Pre-heat the oven to fan 160C/325F/ gas mark 3. Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon. Stir in the chopped pecan nuts.
• Spoon the mixture into the prepared cake tin and level the surface. Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch. Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
• Whip the cream until it just holds its shape and then fold in the maple syrup.
• Split the cake horizontally into three and fill and cover with the cream, using a small palette knife to smooth it evenly over the top and sides. Decorate the top with the shredded orange zest. Store in the refrigerator.