TRADITIONAL SYRUP CAKE
This old fashioned syrup cake is easy to make, super simple, and a great comfort food. Granny's recipe is one passed down you'll love making.
Provided by Rachel Norman
Categories Dessert
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F.
- In a mixing bowl, beat together oil, egg, and sugar.
- Add syrup, buttermilk, flour, soda, and salt.
- Mix together until well blended.
- Pour into greased iron skillet and bake for 40-45 minutes, or until a toothpick comes out mostly clean.
Nutrition Facts : Calories 387 kcal, Carbohydrate 81 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 25 mg, Sodium 194 mg, Fiber 1 g, Sugar 51 g, ServingSize 1 serving
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.
ALMOND SYRUP CAKE
The combination of almond flour and self-rising flour gives this cake a tender, nutty crumb, while a drizzle of amaretto syrup keeps it irresistibly moist.
Provided by Donna Hay
Categories HarperCollins Dessert Cake Bake Almond Amaretto Brunch Peanut Free
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 160°C (325°F). Line a 24cm round springform tin with non-stick baking paper. Place the eggs, sugar and vanilla extract in the bowl of an electric mixer and whisk for 12-15 minutes or until pale and tripled in volume. Add the flour, almond meal, butter, lemon rind and liqueur and gently fold to combine. Pour the mixture into the tin and spread evenly. Sprinkle with the flaked almonds and bake for 30-35 minutes or until cooked when tested with a skewer. Allow to cool completely in the tin.
- While the cake is cooling, make the amaretto syrup. Place the water, sugar, vanilla bean and seeds and liqueur in a small saucepan over medium heat and stir to combine. Bring to the boil and cook for 10-12 minutes or until reduced. Allow the syrup to cool slightly and discard the vanilla pod.
- Remove the cake from the tin and place on a cake stand or plate. Drizzle with the amaretto syrup to serve.
GOLDEN SYRUP CAKE
A rich, moist cake drenched with the wonderful flavour of golden syrup
Provided by rhudson
Time 1h
Yield Serves 16
Number Of Ingredients 8
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.
LOUISIANA SYRUP CAKE
A Creole cake, also known as gateau au sirop. Recommended to use Steen's pure cane syrup, made the traditional way in Abbeville, Louisiana since 1911. Recipe from Southern Cakes, Nancie McDermott. Cake:
Provided by ratherbeswimmin
Categories Dessert
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
GâTEAU DE SIROP (SYRUP CAKE)
Jessica B. Harris on how this Louisiana specialty lets an iconic Southern ingredient shine.
Provided by Jessica B. Harris
Time 1h55m
Number Of Ingredients 12
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.
A CHOCOLATE SYRUP CAKE
This is a very moist cake and not too sweet. You can make a glaze and drizzle over the top of the cake after it is cool. It will keep stored airtight, at room temperature, for a week.
Provided by Junebug
Categories Dessert
Time 1h10m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Lightly grease and flour a tube or bundt pan.
- Mix cake mix, pudding, sour cream, oil and eggs with a mixer for about 3 minutes until thick and smooth.
- Pour half the batter in the pan.
- Smooth it out.
- Pour the chocolate syrup evenly over the batter and don't let the chocolate touch the sides of the pan. (You might have to make a slight depression in the cake batter to pour the chocolate into.).
- Pour remaining batter over the syrup and swirl gently with a knife.
- Place on the middle rack of the preheated oven and bake about 50-60 minutes until it is golden brown and springs back when touched.
- Cool on a wire rack for 20 minutes.
- Then remove from pan and continue to cool right side up.
- When completely cool you may drizzle it with a glaze if you desire.
Nutrition Facts : Calories 305, Fat 15.7, SaturatedFat 4.1, Cholesterol 60, Sodium 357.1, Carbohydrate 37.5, Fiber 0.6, Sugar 22.9, Protein 3.9
BUSY DAY SYRUP CAKE
A good old recipe for a moist chocolate cake with Easy Chocolate Frosting. The recipe dates clear back to the early 20th Century!
Provided by NELL 2
Categories Desserts Cakes Chocolate Cake Recipes
Time 55m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (8 inch) pans. Sift together the flour, 1/2 cup cocoa, baking soda and salt. Set aside.
- In a large bowl, cream together the shortening and cane syrup until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla. Beat in the flour mixture alternately with 2/3 cup milk, mixing just until incorporated. Pour batter into prepared pans.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. Frost between layers, on top and sides with Easy Chocolate Frosting.
- To make Easy Chocolate Frosting: In a saucepan, combine 1/2 cup butter, 1/4 cup cocoa and 1/4 cup plus 2 tablespoons milk. Cook over low heat, stirring constantly, until mixture boils. Remove from heat. Gradually beat in confectioners' sugar and continue beating until spreading consistency is achieved. Beat in vanilla.
Nutrition Facts : Calories 530.4 calories, Carbohydrate 91.2 g, Cholesterol 53 mg, Fat 18.4 g, Fiber 2.3 g, Protein 5 g, SaturatedFat 8 g, Sodium 315.3 mg, Sugar 71.5 g
HERSHEY'S SYRUP CAKE
A lady on a local radio call-in show got talking about this cake one day and the station was swamped with request for the recipe. It sounded good to me too so I also requested it and thought I'd share it here.
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- For cake: Cream margarine and sugar; then add eggs one at a time and beat well, after each.
- Sift dry ingredients and add to above mixture.
- Add syrup and bake at 350 degrees for 50 minutes in 13x9 inch pan.
- Do not over bake.
- Ice while hot.
- For icing: Boil margarine, milk and sugar together for two to three minutes.
- Add chocolate chips, beat until smooth.
- Pour on cake.
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