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Glassed syrup?

post #1 of 4
10/1/01 at 6:34am
Thread Starter 
I have a recipe, written in the 50s-60s (written then but could be older than that). It is for a Victory Lemon Cake and calls for 1/2 cup "Glassed Syrup". What is it? A search on the Internet turns up nothing. My assumption is that it is corn syrup. Any help would be appreciated.
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post #2 of 4
10/1/01 at 7:12am
Corn syrup seems the most obvious depending on what kind of book your using, it also could be simple syrup if it's from a pro-book.

If you post your recipe it will be pretty clear. Is it baked into the cake, brushed on it or in the frosting?
"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum
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post #3 of 4
10/1/01 at 1:37pm
Thread Starter 
Here is the recipe (original), and it's not from a book; it's from a handwritten recipe I found in a collection of recipes and cookbooks from an estate auction. It is baked into the cake. My fault, it was 1 c, not a 1/2 cup, as previously asked.

1 3/4 c. sifted cake flour
2 tsp. baking powder
1 1/2 tsp. salt
1/2 c. shortening
1/3 c. granulated sugar
1 c. glassed syrup
2 eggs, well beaten
1/2 c. milk
1 tsp. grated lemon rind
1/2 tsp. lemon extract

Sift flour, baking powder and salt together. Cream shortening until soft, add sugar gradually. Then slowly blend in syrup. Add eggs in 4 portions, blending well after each addition. Add sifted dry ingredients alternately with milk, beating well after each. Stir in lemon rind and extract. Line 2 8" layer cake pans with wax paper. Grease side of pans and over wax paper. Pour in batter, and bake at 375° for 25-30 minutes. Cool in pans at least 10 minutes before removing.
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post #4 of 4
10/2/01 at 5:55am
It would have to be light corn syrup. Molasses was very popular in the past but that wouldn't make a pleasant lemon cake! It's definately not looking for a simple syrup either.

It is different (I've never worked a cake with corn syrup before that I can recall), but it must be corn syrup.

Hope you'll let us know how it turned out???
"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum
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