Syrup Tea Cakes

If you're from the south, you've probably been to a cane grinding a time or two.  I just love the history and sense of family that comes from being a part of these events.  And if you've went to one, you've probably not come home empty handed.  More than likely, you either purchased or were given a bottle of fresh cane syrup.  Cane syrup is delicious on hoecakes, biscuits, pancakes, and waffles.  But it is also delicious when made into a soft, sweet cookie.  This recipe was passed down from a friend of my parents and is a favorite among our family.  My dad bakes these "tea cakes", as we call them, and takes them to shut-ins in our church.  And since this recipe makes more than enough for you to share and eat yourself, my children are never left out in the distribution of these amazing cookies.  So if you're in the mood for some cane syrup, pull that bottle out and get to work.  You will not be disappointed!


1 1/2 c. cooking oil
1 1/2 c. sugar
1 1/2 c. cane syrup
2 eggs
1/4 c. boiling water
1/2 tsp. baking soda
1 tsp. vanilla
1 tsp. allspice
1/2 tsp. mace
1/2 tsp. cinnamon
self rising flour  (don't ask how much... I don't measure)

Mix all ingredients (except flour) very well.  Using your hands, work in flour.  Roll about the size of small biscuits and place on cookie sheet.  Flatten.  (The softer the dough you can work with, the softer the cakes.  Grease your hands to roll.)  Bake at 450 degrees until brown around the edges.  (Don't ask how long... it's different for each batch.  Just turn your oven light on and peek in every now and then.)  Enjoy!