Peggy'S Old-Fashioned Syrup Cake
Peggy's Old-Fashioned Syrup Cake features rich cane syrup and warm cinnamon flavors, offering a moist, aromatic treat perfect for family gatherings and cozy occasions.
Ingredients
Instructions
- Combine the beaten eggs, cooking oil, sugar, and cane syrup in a mixing bowl.
- In a separate bowl, mix the all-purpose flour, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet mixture alternately with the buttermilk, mixing well after each addition.
- Pour the batter into a greased and floured 10 x 14 x 2-inch baking pan.
- Bake at 350°F (175°C) for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before beating them. You can substitute cane syrup with dark corn syrup if needed, though it may alter the flavor slightly. To enhance the spice, consider adding a teaspoon of nutmeg. This cake can also be made using whole wheat flour for a healthier twist. For a unique addition, mix in some toasted pecans or walnuts.
Serving Suggestions
Serve this cake warm or at room temperature with a dusting of powdered sugar or a drizzle of Quick And Scrumptious Frosting for added sweetness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy it alongside a cup of coffee or tea for a delightful afternoon treat.
Storage & Reheating
Store leftover syrup cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place slices in a microwave for about 15-20 seconds or warm in the oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Peggy'S Old-Fashioned Syrup Cake contains roughly 1339 calories, with 19g protein, 189g carbohydrates, and 58g fat. It is an excellent source of calcium (50% of the Daily Value), protein (37% of the Daily Value), and vitamin C (37% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 a different type of syrup in this recipe?
Yes, while cane syrup is traditional, you can use maple syrup or honey as alternatives. Keep in mind that these substitutions may change the flavor slightly. If using maple syrup, consider reducing the sugar amount to balance the sweetness.
How can I make this recipe gluten-free?
To make this syrup cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Ensure that all other ingredients, including baking soda, are gluten-free. The texture may differ slightly, but it will still be delicious.
What can I add for extra flavor?
You can enhance the flavor of this cake by adding vanilla extract or almond extract to the wet ingredients. For a fruitier touch, fold in some chopped apples, raisins, or dried cranberries to the batter. This makes a delightful variation that complements the syrup's sweetness.
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).