Have you ever found something, especially something you associate with your childhood, that you don’t see on a regular basis and suddenly you’re giddy with excitement? That happened to me several weeks ago when we were in Ollie’s. You know, if i could get all of my favorite stores and restaurants and friends and what-not in ONE place,…you’d probably have to call it Heaven because i don’t think it will happen here on earth. Anyway, for those of you unfamiliar with Ollie’s Bargain Outlet, it is where overstocks go to be bought up by bargain hunters (like me) at a good price. Sometimes you go to Ollie’s and get a couple things; sometimes you go to Ollie’s and wish you’d brought a U-Haul with you. The last time we went, i found something i never expected to find. Bottles of Cane Syrup! Yes! You can’t find cane syrup around these parts–just isn’t far South enough. And to make it even better–it was Roddenberry’s Cane Patch Syrup. (insert smile) Now, i know that folks from Louisiana think that Steen’s is the only cane syrup there is but we happened to grow up on Roddenberry’s and think it’s just dandy. When we would go to California to visit my grandparents, Mama always made sure to bring a can of Roddenberry’s to Pa who would eat it every morning on Nana’s homemade biscuits and gravy. Yep, that’s right. He put syrup on top of his gravy, which i thought was odd but now that i’m older, maybe it wasn’t so strange.
So…all that yack just to tell you about a WONDERFUL recipe i tried today! Michael’s MawMaw makes syrup cakes but i’ve never been smart enough to get the recipe from her. After looking at several different recipes online, the one posted on Grit’s website by Razor Family Farms was the winner. And, buddy, was it a winner! Believe it or not, i was a good girl and only tweaked it slightly. She suggested serving the cake with melted butter, toasted pecans, and more syrup. I put the pecans on the bottom of the pan before adding the batter and it really didn’t need the butter and extra syrup. It is soooo fine as it is! If i would do anything differently, it would be to add more pecans, but that’s it. Very light, moist, and full of flavor! After baby girl ate a bite, she said, “Tell me again why we ever go out to eat?” ;0) You do the dishes and maybe we won’t. File that one under Heaven also.
Skillet Cane Syrup Cake
1 stick (4 oz) softened butter plus 1 Tbs for melting in skillet
1/2 cup sugar or Splenda
2 cups all-purpose flour
2 cups cane syrup
2 large eggs
1 tsp salt
1/2 tsp baking soda
dash of nutmeg
1/2 cup buttermilk or sour milk
2 tsp vanilla or buttered rum
1/2 cup coarsely chopped pecans
Heat oven to 375 and melt a tablespoon of butter in an iron skillet (large.) Spread melted butter around skillet to coat. Pour pecans on bottom of hot skillet.
Cream butter and sugar until fluffy. Add cane syrup and eggs. Mix thoroughly.
In a bowl, combine flour, salt, soda, and nutmeg. Alternate adding dry mixture and buttermilk in the creamed mixture, a bit at the time, until incorporated. Add vanilla.
Pour batter in the still-hot skillet. As soon as the skillet is in the oven, turn the temperature down to 350 degrees. Bake for 45 minutes to one hour, until cake is springy to the touch.