Cajun Syrup Cake

20 oz flour
1 tsp baking soda
0.5 teaspoon salt
1 tsp ground ginger
1.5 tsp ground cinnamon
0.5 tsp ground nutmeg
2.75 oz sugar
2 eggs
6.25 fluid oz milk
4 oz shortening (Cookeen)
8 oz cane syrup (I used treacle)

Combine dry ingredients, then in a mixing bowl add milk, eggs one at a time, shortening and cane syrup. Beat gently only until all ingredients are mixed together (do NOT overbeat!), then pour batter into a bundt pan, tube pan or deep cake pan and bake at 180c for 30 to 35 minutes.

Firstly, this was an American recipe and although I did my best to convert measurements from American to UK, I'm sure I made some wee mistakes. In the end I had to bake the cake for nearer an hour, but that could have been due to my oven. The cake itself turned out better than I expected. It had a nice flavour, although consistency wise, it did kind of fall apart. I filled and covered it with a simple butter icing which complemented the flavours nicely.



Butter Icing
2 oz butter
4 oz icing sugar
splash of vanilla essence