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Making Cane Syrup Cake

By Lacy Razor 


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Cane Syrup Cake

Nothing says fall in the country like a slice of sugar cane syrup cake still warm from the cast iron skillet – smeared with sweet cream butter. One bite and you’ll find yourself transported to a “boiling house” of cut stone with a long handled spoon and the hum of bees drawn to the scent of the steaming sugary goodness.

Cane syrup close up

As the cane syrup cake melts on your tongue, you can almost picture the mule running the mill as washed sugarcane is chopped by the revolving blades and then crushed.

Mule and mill

Making cane syrup

You can feel the heat of the water as someone adds the pulp and begins the hours of stirring and storytelling.

Cane syrup

Or you could visit Westville Village, Georgia and see it in person. They make sugar cane syrup there and sell it in their 1850s country store. The taste? Heavenly.

I’m guessing you’ll want a recipe. Am I right? This stuff is all kinds of delicious.

Sugar Cane Syrup Skillet Cake

1 stick (4 ounces) softened butter
2 cups all-purpose flour
½ cup sugar
2 cups cane syrup, more for serving
2 large eggs
1 teaspoon salt
½ teaspoon baking soda
Dash of nutmeg
½ cup buttermilk or sour milk
2 teaspoons vanilla or buttered rum
½ cup coarsely chopped toasted pecans

1. Heat oven to 375 degrees. Melt some butter in your cast iron skillet and paint the walls of the skillet by tilting the skillet or using a pastry brush.

2. In a mixer, cream butter and sugar together until fluffy. Add in syrup and eggs. Mix thoroughly.

3. In a bowl, combine flour, salt, baking soda, and a dash of nutmeg. Add the dry ingredients mixture a little at a time alternating with buttermilk and mixing after each addition. Add the vanilla or rum.

4. Pour batter into the still-warm skillet and bake 45 to 60 minutes, reducing heat to 350 degrees once the cake is in the oven. Bake until springy to the touch. Cool in pan for a few minutes. Serve in slices with butter, a sprinkling of chopped nuts and some cane syrup.

Tell me that you are not aching to try a slice. If you make it, could you call me so I can have some too? You think I’m kidding -- ha! Call me.  I'll be there in ten minutes flat.

Be sure to visit the Razor Family Farms Web site.   

dawn_1
11/21/2008 11:22:42 AM

This is a definite must try. I have made skillet cakes before, but not one like this. Yum.


razor family farms
11/13/2008 12:09:18 PM

My husband LOVES this cake. I always make it with buttered rum but choose your own adventure on that one. Goodness, I love the old fashioned recipes. Those flavors speak to my soul. You know? Thank you Tipper, Crossview, and Fishing Guy! Blessings, Lacy


fishing guy
11/13/2008 10:12:41 AM

Lacy: What a great receipe to share with the readers.


tipper
11/13/2008 9:29:12 AM

Looks very yummy!!


crossview
11/13/2008 6:27:59 AM

Ok, this is one I think I'll try! Looks like a good snack or even a breakfast treat! Yum!


razor family farms
11/12/2008 7:40:19 PM

Yes, it's nice to have options. I love options! The applesauce is a nice filler and reduces the sugar significantly. Thank you for your comment, Julie at Elisharose! Blessings! Lacy


julie at elisharose
11/12/2008 7:09:17 PM

Oh, thank you so much for the substitution suggestion. I have no cane syrup, but I have a jar of sorghum we got at something similar to your Westville Village (is that redundant? ville village?) Only at the place we went, they actually live this way now. They do have electricity, but they horse farm and do almost everything themselves. Anyway, I wasn't sure what to do with the sorghum. I will make this cake. I can't wait.


razor family farms
11/12/2008 4:38:40 PM

You sweet thing, Jayedee! Yes, round is a shape -- I'm round, too. This cake is worth it! Blessings! Lacy


jayedee
11/12/2008 4:29:16 PM

lacy, lacy, lacy! so much for me trying to get in shape! wait! round is a shape, right? i'm already there so i guess this recipe is safe after all! lol


jayedee
11/12/2008 4:28:46 PM

lacy, lacy, lacy! so much for me trying to get in shape! wait! round is a shape, right? i'm already there so i guess this recipe is safe after all! lol


razor family farms
11/12/2008 4:07:50 PM

Hi Hank! If you are trying to conserve the precious cane syrup... you can substitute as follows: Instead of the 2 cups of syrup may use 1 cup applesauce and 1 cup sorghum OR 1 cup applesauce and 1 cup cane syrup OR (if you don't have sorghum or cane syrup) 1 cup applesauce and 1 cup molasses There. Thank you so much for your comment, Hank. Blessings! Lacy


hank will_2
11/12/2008 1:45:00 PM

I would like a slice of that cake right now, Lacy. It looks delicious. I have some friends in Louisiana that send me a pint of pure cane syrup, made the old fashioned way, every year for Christmas. They use antique engine power to run the press though. I love the stuff ... especially on buckwheat pancakes and ice cream.