Grandma'S Syrup Cake(50 Years Or Older)
Grandma's Syrup Cake offers a rich, spiced flavor with hints of sorghum and nutmeg, perfect for comforting family gatherings or nostalgic dessert moments.
Ingredients
Instructions
- Mix together egg, butter, milk, and sorghum in a bowl.
- Sift dry ingredients (sugar, sorghum, nutmeg, ginger, cloves, salt, soda, baking powder, flour) together in a separate bowl.
- Add the dry ingredients to the wet mixture and stir well.
- Pour the batter into a prepared baking dish.
- Bake in a moderate oven for 30 minutes until golden and cooked through.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have sorghum, you can substitute it with molasses, but reduce the sugar slightly as molasses is sweeter. Mixing the batter just until combined will help keep the cake tender. Make sure to sift the dry ingredients to avoid clumps. This cake is reminiscent of American recipes that have stood the test of time.
Serving Suggestions
Serve the syrup cake warm, drizzled with additional sorghum or your favorite syrup for a delightful touch. It pairs beautifully with T J'S Chocolate Chip Cookies for a dessert platter. Consider adding fresh fruit or whipped cream for extra flavor. This cake also makes a great breakfast option with a cup of coffee or tea.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds or in a toaster oven until heated through. This cake can also be enjoyed cold, making it a versatile treat.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Syrup Cake(50 Years Or Older) contains roughly 159 calories, with 1g protein, 14g carbohydrates, and 11g fat. It is a good source of calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 1155mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture will be denser. It’s best to use half whole wheat and half all-purpose for a lighter cake. Additionally, you may need to increase the liquid slightly due to whole wheat flour's absorbency.
What can I use if I don't have nutmeg?
If you don't have nutmeg, you can use a combination of cinnamon and allspice as a substitute. Use about 1/8 teaspoon of each for a similar warm flavor profile. Alternatively, simply omit the nutmeg if necessary; the cake will still be delicious without it.
How can I make this cake more moist?
To make the cake more moist, you can add an extra tablespoon of butter or replace some of the milk with sour cream or yogurt. These additions will enhance the cake's moisture and richness, creating a delightful texture that complements the spices beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).