Slice Of Louisiana Cane Syrup Cake On Cake Plate With Fork
Louisiana Cane Syrup Cake
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Prep: 45 min
Bake: 35 min
Yield: 1 8-inch cake, about 8 servings
  • ⅓ cup unsalted butter, at room temperature
  • ½ cup light brown sugar
  • ⅔ cup Louisiana cane syrup
  • 1 egg, slightly beaten
  • 2 ¼ cups Swans Down Cake Flour
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground clove
  • ½ teaspoon baking soda
  • ⅓ cup hot water
  • Whipped cream (or ice cream), for serving
  1. PREHEAT oven to 350℉.
  2. GREASE lightly and flour an 8-inch round cake pan.
  3. COMBINE the butter, sugar and cane syrup in a medium-sized mixing bowl and mix well. Add the egg and stir to combine.
  4. SIFT together the flour, cinnamon, salt, ginger, nutmeg, and clove.
  5. COMBINE hot water and baking soda, in a small bowl and stir until the baking soda has dissolved.
  6. ADD half of the flour mixture to the butter mixture and stir until just combined. Add half of the hot water and baking soda mixture and mix well before adding the remaining flour and water. Stir until all of the ingredients are incorporated. Pour the batter into the prepared baking pan.
  7. BAKE for 35 minutes or until a cake tester inserted in the center comes out clean. Cool for 10 to 15 minutes in the pan. Turn the cake out onto a wire rack to cool completely.
  8. SERVE with sweetened whipped cream or ice cream.
  • Betty says:

    I made this cake. The recipe sounded so good. I followed the recipe to the letter, but the cake came out extremely dry. My oven is properly calibrated. I used the correct pan and baked the cake for 35 minutes. I don’t know what went wrong, but we threw the whole cake away after trying it. Any suggestions?

    • Swans Down says:

      Hi Betty, We are so sorry that you had this experience. Your information has been forwarded to our Consumer Relations Department. Someone will be reaching out. Happy Baking!

  • Terry Smart says:

    My Dad made cane syrup for years, and a few years ago I planted my own blue ribbon cane (not hybrid used today) and made my own cane syrup.

  • Jackie Johnson says:

    At the top of the instructions it says Bake: 80 min but the recipe says bake 35 minutes. I’m hoping it means entire preparation time 80 minutes. I would imagine baking it for 80 minutes would make it inedible.

    • Swans Down says:

      Hi Jackie, Good Catch! Yes 80 minutes is total time. We’ve split up the time in the recipe for 45 minutes prep and 35 bake. Thanks and Happy Baking!

  • Christine says:

    My paternal grandfather was renowned for his cane syrup and molasses that he made every year. It was highly sought after.

  • Paul says:

    There is NO substitute for cane syrup!

  • Pam Whorwell says:

    What exactly is cane syrup?

    • Swans Down says:

      Great question Pam! It can be said that sugar cane syrup is made by evaporating sugar cane juice. Usually, sugar cane juice is boiled for several hours, so as to yield a thick syrup that is sweeter than sugar. During the boiling process, baking soda and lemon juice are also added to the juice. This is a basic process of how cane syrup is made.

  • Lucille says:

    Molasses can be use used instead

  • Karen says:

    What flavor profile is closest to Came syrup out of the substitutes? There is quite a range between Maple syrup, Molasses, Honey, and guessing you mean Corn syrup for Golden syrup. Thanks!

    • Swans Down says:

      Hi Karen, I’ve forwarded your information on to our Consumer Affairs Department. Someone will be contacting you with additional information.

  • Jo Ann Klinger says:

    What other type of syrup can I substitute fir the cane syrup?

    • Swans Down says:

      Hi Jo Ann, We love hearing from our Swans Down consumers. Here’s a list of substitutions for Cane Syrup:
      Maple Syrup
      Golden Syrup

  • Carla says:

    What other type of syrup can be use if you can’t find can syrup

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