Recipes Used Here at Red Dawg Ranch Honey Co.

  Red Dawg Ranch Cane Syrup Cake

  (created by Stephanie Norton)

Cake

2 1/2 Cups Flour (all-purpose)

1 Teaspoon ground Cinnamon

1 Teaspoon ground Ginger

1/2 Teaspoon ground Cloves

1/8 Teaspoon Nutmeg

1/2 Teaspoon Salt

1/2 Cup vegetable oil

1 1/2 Cups can syrup

1 egg

1 1/2 Teaspoons baking soda

3/4 Cup hot water

Preheat oven to 350degrees.  Grease & flour 2 8-inch round pans

Combine the flour, cinnamon, ginger, cloves, nutmeg, and salt in a bowl and whisk to mix.

In a large bowl, combine the vegetable oil, cane syrup and egg.  Whisk to combine.

Add about a 1/3 of the flour mixture to the wet mixture.  Stir gently until just combined.

Add the baking soda to the hot water.  Then, and add half the hot water/baking soda mixture to the batter.

Add another 1/3 of the flour mixture to the wet mixture and stir gently to combine.

Add the remaining hot water/baking soda mixture and remaining flour to the wet mixture and stir gently until well combined.

Pour the batter into the prepared pans.  Bake for 20 minutes or until done.  Cake is done when toothpick inserted in center comes out clean.

Let cakes cool in pan for 10 minutes then remove from pan and let cool on wire rack.

Pecan Filling

1/2 Cup granulated sugar 

1/4 Cup melted butter

2 Tablespoons pure cane syrup

1/4 Teaspoon ground cinnamon

1 Teaspoon Vanilla extract

1 Cup chopped Pecans

Filling:  Stir all ingredients together.

Cane Syrup Frosting

1/4 Cup Unsalted Butter, softened

2 Cups sifted Powdered Sugar

1 Teaspoon vanilla extract

1/4 Teaspoon salt

2 Tablespoons Cane Syrup

Frosting:  In a bowl, beat the butter until light and fluffy.  Add in 1 cup of powdered sugar, vanilla and salt.  Beat until smooth.  Add the remaining 1 cup of powdered sugar and the cane syrup.  Beat until smooth.