Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Plus 1 tablespoon solid
Vegetable shortening, in all
1/3 c Sugar
1/3 c Steen's Pure Cane Syrup
1/3 c Boiling water
1 Egg, beaten
1/2 ts Baking powder
3/4 ts Ground cinnamon
1 ts Salt
1 1/2 c Flour
3/4 ts Grated nutmeg
1/2 ts Baking soda
For sugarcinnamon topping:
1/3 c Light brown sugar
2 ts Cinnamon
3 tb Flour
3 tb Solid vegetable shortening
1/3 c Roasted pecan pieces

Preheat oven to 350 degrees F. Grease a 9-inch cake pan with 1
tablespoon of shortening. In a mixing bowl, cream 1/3 cup of
shortening, sugar and syrup together. Add the water and mix well.
Mix in the egg. Add the baking powder, cinnamon, salt, flour, nutmeg,
and baking soda, beating until smooth. Pour the batter into the
prepared pan and bake for about 35 minutes or until the cake sets.
For the topping: In a mixing bowl, combine the sugar, cinnamon,
flour, shortening, and pecans together, mix well. Spread the topping
evenly over the baked cake and return to the oven. Bake for 20
minutes, or until the topping melts. Remove from the oven and serve
warm.

Yield: 1 cake

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