This cake was my first introduction to the virtues of cane syrup.  It is an adaptation from an article in the New York Times on Steen’s Cane Syrup, which is from Louisiana and is available at the better supermarkets in Houston and on line.  A similar (but lighter product) is Lyle’s Golden Syrup, which is more nationally distributed.  I normally find it in the British foods section.  Cane syrup serves much of the same function as corn syrup in recipes, but is much more flavorful.  It makes a much better pecan pie, as discussed in another posting.

For the Cake:

1 stick (4 oz.) butter, slightly softened (plus more for buttering the pan)

1/2 cup sugar

2 cups cane syrup

2 eggs

2 tsp. vanilla extract

2 cups all purpose flour (plus additional for flouring the pan

1 tsp. salt

1/2 tsp. baking soda

1/2 cup buttermilk

For garnish when serving

1/2 cup coarsely chopped pecans

Cane syrup

Whipped cream

Preheat the oven to 350 degrees.  Liberally butter and flour a bundt pan.

Cream together the butter and sugar in a mixing bowl.  Add to the bowl the cane syrup, eggs and vanilla and mix until well incorporated.  In a separate bowl mix together the flour, baking soda, and salt.  Add half of the flour mixture and half of the buttermilk to the mixing bowl and mix well.  Add the remaining flour and buttermilk and mix well.  Pour the batter into the bundt pan and bake 45 to 60 minutes until the cake is done.  Allow to cool a few minutes in the pan and then remove from the pan and cool fully on a cake rack.

To serve, sprinkle each piece of cake with some chopped pecans, a drizzle of cane syrup, and some whipped cream.