I love this cake the first day, the second day, and if it’s still around the third day too. It tastes like my childhood.
If it doesn’t come out of the bundt pan easily, run a knife around the sides gently pulling it away from the pan. If some still remains in the pan while it’s better-half obediently sits on the cake plate, remove the stuck part and place it back in it’s place. You won’t be able to tell. –Elizabeth
by Granny–Dolores Borel
1 cup oil
1 cup Steen’s syrup
1 cup boiling water
2 eggs
2 1/2 cups flour
1 1/2 cups sugar
1 tsp ginger
1/2 tsp ground cloves
1/2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
Combine dry ingredients in a mixing bowl. Combine all wet ingrediants and gradually add to the dry while mixing. Pour into a greased and floured pan or bundt pan. Bake at 350 for 40 minutes. Serve with warm butter or whipped cream.
Savoie Secrets: It's a Family Recipe 
Granny, Dolores Borel, baked this cake in a 9×13 pan. It is so moist, I’m not surprised how difficult it is to remove it from a bunt pan. She always served it warm right out of the oven with a dollop of whipped cream.