“If you’ve ever stepped foot in New Orleans, you understand why it’s referred to as the northernmost Caribbean city,” writes Kelly Fields in her first cookbook, The Good Book of Southern Baking. “The connections run deep, from the climate and the music to the celebratory spirit and the food.” In Fields’ new release, co-authored by Kate Heddings, the chef behind New Orleans restaurant and bakery Willa Jean honors this cultural connection with a recipe for a syrup-soaked cake, based on a confection gifted by a neighbor. The cake improves with age, writes Fields, and is especially satisfying when sliced and then griddled with butter until golden brown.