SYRUP CAKES
My cousin sent this recipe to be included in our family cookbook. She wrote this:
This is dedicated to my Mother, who used to make the very best syrup cakes (or sometimes
called molasses cakes). Mom made these many times for us as we grew up along the Bayou
Country of central Louisiana. These were always served at the quilting parties Mom had
when the ladies of the community came on special days to help with the making of a quilt.
Everyone looked forward to her syrup cakes. Mom copied the recipe for me in her own way
a year before she died. It is given here, perhaps for other generations to enjoy.
2 cups cane syrup
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 stick butter
1 teaspoon cinnamon or vanilla
Mix all together then roll in flour until you can roll out on cutting board. Cut into
shapes (Mom used a glass dipped in flour to make round cookies) and put in pan to bake.
Bake at 325 to 350 degrees until golden, but not brown. Makes a big bunch, as she used to say.
© 1997, 1998 Ann Johnson Donovan. Material on this page and website may not be used or reproduced without owner's permission. Intended for personal use only and not for uploading, publication or resale. arsnova@donovanfamily.com
Updated June 13, 1998
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