Preheat the oven to 375 degrees. Combine the oil, sugar, cane syrup and molasses in a bowl and stir to blend. In a separate bowl, stir the baking soda into the boiling water. Add this mixture to the first mixture. Add all the remaining ingredients. Beat well at medium to high speed with an electric mixer. Pour the mixture into a greased 9 x 13 baking pan. Bake for about 30 minutes. When the edges are beginning to be done and the middle is still wet, but will support the pecans, add 3/4 cup pecans and continue baking until cake is set and bounces pack when patted gently with your fingers. Serve warm with ice cream and cane syrup drizzled over the top.