Sawmill Cake
A moist, spiced cake with warm cinnamon, ginger, and nutmeg flavors, complemented by cane syrup. Perfect for dessert or tea-time gatherings, appealing to spice lovers.
Ingredients
Instructions
- Cream the shortening, sugar, salt, and spices until light and fluffy.
- Add the well-beaten eggs and blend thoroughly.
- Dissolve the soda in the boiling water.
- Alternate adding the syrup with the meal and flour, beating well after each addition.
- Add the dissolved soda mixture to the batter and mix well.
- Pour into a well-greased loaf pan and bake in a moderate oven until done.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with Cow Butter. If you prefer a sweeter cake, you can increase the sugar to 1/3 cup. Ensure your eggs are at room temperature for better emulsification, and remember to sift the flour to avoid lumps. If you don't have cane syrup, maple syrup is a decent substitute.
Serving Suggestions
Sawmill Cake is delightful on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. You can also serve it as a breakfast treat alongside fresh fruit or yogurt. For a savory touch, consider serving it with a side of Cheesy Broccoli And Cauliflower Casserole for a balanced meal.
Storage & Reheating
Store any leftover Sawmill Cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for 15-20 seconds or until just heated through to maintain its moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Sawmill Cake contains roughly 378 calories, with 5g protein, 52g carbohydrates, and 17g fat. It is a good source of iron (15% of the Daily Value), vitamin A (13% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1166mg per serving (51% 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 make this cake gluten-free?
Yes, you can substitute the plain flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum to help mimic the texture of traditional flour. This will allow you to enjoy a gluten-free version of Sawmill Cake without sacrificing flavor or texture.
What can I use instead of cane syrup?
If you don't have cane syrup, you can use maple syrup or honey as a substitute. While the flavor may differ slightly, these alternatives will still provide the necessary sweetness and moisture to the cake. Just ensure to adjust the amount based on the sweetness level you prefer.
How do I know when the cake is done baking?
To check if the Sawmill Cake is done, insert a toothpick or cake tester into the center. If it comes out clean or with just a few crumbs attached, the cake is ready. If it comes out wet with batter, continue baking for an additional 5-10 minutes, checking frequently to avoid overbaking.
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).