Cane Syrup Cake
We couldn’t pass up the opportunity to feature a recipe from Kevin Belton’s Cookin’ Louisiana using one of the most iconic Cajun/Creole ingredients: cane syrup. Cane Syrup Cake is downright delectable. The spices in the tender cake perfectly pair with the cane syrup. But what really seals the deal is the buttercream frosting, which — no surprise — also includes the star ingredient.
Preheat oven to 350°. Grease and flour a 9-inch round cake pan.
Combine flour, cinnamon, ginger, cloves, and ½ tsp. salt in a bowl. Stir to mix well. In a separate bowl, combine oil, 1½ cups cane syrup, and egg. Whisk to combine well.
Add about ⅓ of the flour mixture to syrup mixture; stir gently, just until flour disappears.
Add baking soda to hot water and then stir about half the water into batter. Stir in another ⅓ of flour mixture, then remaining water, and finally remaining flour, stirring gently each time just to mix everything well.
Quickly pour batter into prepared pan, and bake until cake springs back when touched gently in the center and is beginning to pull away from sides of pan, 30–35 minutes. Cool cake in pan on a rack for 15 minutes. Turn cake out of pan and place it, top side up, on rack to cool completely.
Beat butter in a bowl with a mixer until light and fluffy. Add half the powdered sugar, vanilla, and ½ tsp. salt; beat at medium speed until smooth. Add remaining powdered sugar and ¼ cup cane syrup and beat until smooth and creamy, periodically scraping down sides of bowl.
Place cooled cake on a serving plate or cake stand, top side down, and generously spread frosting over it, covering top and sides.
% Daily Value*
Total Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 43mg 14%
Sodium 423mg 17%
Carbs 124g 41%
*Percent Daily Values are based on a 2,000 calorie diet.