Cane Syrup is one of the by-products of sugar cane refining. The C. S. Steen Company of Abbeville, Louisiana, produces Steen’s Syrup, a pure and excellent ribbon cane syrup. This recipe is an adaptation of one of theirs.

21/2 cups sifted 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
11/2 cups ribbon cane syrup
1 egg, beaten until frothy
2/3 cup chopped pecans
11/2 teaspoons s baking soda
3/4 cup hot water
Vanilla ice cream

Preheat oven to 350 F Butter and flour a 13Ó x 9Ó baking pan; shake out excess flour. Set pan aside. Sift flour, cinnamon, ginger, cloves and salt into a bowl; set aside. In bowl of an electric mixer, combine oil, cane syrup and egg. Beat just to blend. Add pecans and beat to incorporate. Combine baking soda with hot water and stir to blend. Add flour mixture to oil-syrup mixture alternately with hot water mixture, adding each in 3 additions and stopping to scrape down side of bowl after each addition. Then beat just to smooth out batter (about 15 seconds longer). Pour batter into prepared pan. Bake in preheated oven until cake springs back when touched (about 45 minutes). Serve hot or warm and top with vanilla ice cream.

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