LOUISIANA SYRUP CAKE with Amy’s Louisiana Kitchen

Amy’s Louisiana Kitchen From Union Parish

Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube


  • 2-1/2 cups ALL-PURPOSE FLOUR
  • 1 teaspoon ground CINNAMON
  • 1 teaspoon GROUND GINGER
  • 1/2 teaspoon GROUND CLOVES
  • 1/2 teaspoon SALT
  • 1/2 cup Vegetable OIL
  • 1-1/2 cup Steen’s Pure Cane Syrup
  • 1 EGG
  • 1-1/2 teaspoon BAKING SODA
  • 3/4 cup HOT WATER
  • 1/4 cup (1/2 stick) BUTTER, softened
  • 2 cups sifted Confectioners Sugar
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon SALT
  • 2 tablespoons Steen’s pure cane syrup or Maple syrup

Preheat oven to 350 degrees F – 176 degrees C. Grease and flour a 9 inch square or round pan. Or use Bundt pan like I did. In a bowl combine flour, cinnamon, ginger, cloves, baking soda and salt. Whisk or stir with a fork to mix well. In another bowl combine the cane syrup, vegetable oil and egg. Stir with a whisk or a fork to mix well. Add the flour mixture to the syrup mixture and stir just until the flour disappears. Add the hot water and stir to mix well. Bubbles will form from the hot water and baking soda. Quickly pour the bubbly cake batter into the prepared pan and bake for 30 to 35 minutes until a toothpick inserted comes out clean. Dust with powdered sugar or make the frosting.

You can also use Maple Syrup or Sorghum instead of the Cane Syrup.

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