This yummy, tender cake is made from cane syrup, which is a thick, golden sugar cane product. Do not use corn syrup! (And if you buy Lyle's Golden Syrup, note that the glass jar contains only 11 ounces and the recipe calls for 16.) Serve in slices or squares, with a dollop of whipped cream, a sprinkling of chopped nuts and a drizzle of cane syrup on top.
1 stick (4 ounces) butter, slightly softened at room temperature, more for buttering pan
2 cups flour, more for pan
½ cup sugar
2 cups cane syrup, more for serving
1 teaspoon salt
½ teaspoon baking soda
½ cup buttermilk
2 teaspoons vanilla extract, optional
½ cup coarsely chopped toasted pecans, for serving
Whipped cream, for serving.
1. Heat oven to 350 degrees. Thickly butter and flour a tube pan, large loaf pan or 13-by-9-inch baking pan. In a mixer, cream butter and sugar together until fluffy. Mix in syrup and eggs.
2. In a bowl, combine flour, salt and baking soda. Add half of this mixture and half the buttermilk to syrup mixture and mix. Repeat, then mix in vanilla, if using.
3. Pour batter into prepared pan and bake 45 to 60 minutes, until springy to the touch. Cool in pan on rack.