Ingredients for Louisiana Syrup Cake
- All Purpose Flour
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- 1/4 teaspoon salt
- 1 cup vegetable oil
- 1 cup Steen's cane syrup (or other pure cane syrup)
- 1 large egg
- 1 teaspoon baking soda
- 1/2 cup hot water
- 1 cup (2 sticks) unsalted butter
- 4 cups powdered sugar
- Vanilla Extract
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How to Make Louisiana Syrup Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch square or round baking pan.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt.
- In a large bowl, whisk together 1 cup vegetable oil, 1 cup Steen's cane syrup, and 1 large egg.
- Gradually add 1/3 of the dry ingredients to the wet ingredients, mixing gently until just combined.
- In a small bowl, dissolve 1 teaspoon baking soda in 1/2 cup hot water.
- Add about half of the baking soda mixture to the batter, mixing gently.
- Add another 1/3 of the dry ingredients, then the remaining baking soda mixture, and finally the remaining dry ingredients, mixing gently after each addition.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Make the Frosting:** In a large bowl, beat 1 cup (2 sticks) unsalted butter until light and fluffy.
- Add 2 cups powdered sugar and 1 teaspoon vanilla extract, beating until smooth.
- Add the remaining 2 cups powdered sugar and 1/4 cup Steen's cane syrup, beating until light and fluffy.
- **Assemble:** If using a round pan, let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. If using a square pan, let cool completely in the pan.
- Once completely cool, frost the cake generously. Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
390g
Fat
37g
Carbs
46g
