Syrup Cake Recipe

Name: Syrup Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/2 c. shortening; 1 egg; 2 tsp. ginger; 2 tsp. cinnamon; 1 tsp. baking soda; 1/2 tsp. salt; 1 c. ribbon cane syrup; 1/2 c. boiling water; 2 1/4 c. flour; 3/4 c. raisins

Servings: persons

1
Beat the egg until foamy.
2
Combine syrup and boiling water; when well mixed, add the shortening and stir until well blended. Mix in eggs.
3
Stir the dry ingredients together.
4
Set aside 1/2 cup of the dry mixture.
5
Combine the flour mixture and syrup mixture; beat until there are no lumps.
6
Dredge raisins in the flour mix and add to the batter.
7
Bake in a greased and floured tube pan in a moderate 350u00b0 to 375u00b0 oven until done.
8
Test at 1 hour to see if done.
9
It will pull away from pan (slightly) and spring back when touched lightly on top.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 c. shortening, 1 egg, 2 tsp. ginger, 2 tsp. cinnamon, and more.

Yes, Syrup Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Syrup Cake

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