Looking for something to take for a long weekend visit with a girlfriend in Georgia, I settled on a homey, Southern-style Bundt cake. It’s moist and flavorful and doesn’t need adornment. I ran out of molasses so subbed in Lyle’s Golden Syrup for part of it. Lyle’s will make a lighter, slightly sweeter cake, but it was still good. I can’t wait to make the cake using the full cup of molasses.

Abby suggests toasting slices of this cake for breakfast – it’s delicious eaten this way!

• Southern Molasses Cake (The Weekend Baker, p. 176)