Cane Syrup Cake

  • Yield 12 servings

A simple and seductive one-layer cake to be enjoyed unadorned, alongside a café au lait, or topped with scoop of vanilla bean ice cream. Dark molasses makes a fine substitute for the cane syrup.

Cane Syrup Cake
Teresa Blackburn


1 1/2 cups Steen's Cane Syrup, plus 1/2 cup to brush over cake as it cools
1/2 cup milk
1/4 cup strong black coffee
2 teaspoons vanilla extract
2 eggs, lightly beaten
1/2 cup (1 stick) butter, melted
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
16 pecan halves


  1. Preheat oven to 350F. Butter the bottom of a 9-inch springform pan and line bottom with parchment and wrap outside of pan with foil.
  2. Pour cane syrup, milk, coffee, eggs and vanilla into a large mixing bowl. Using a whisk, stir well until well combined. Whisk in melted butter.
  3. In a separate bowl, sift flour, soda and salt together. Stir in spices. Slowly add to the wet mixture, beating by hand until batter is smooth. Pour into prepared pan.
  4. Bake 55 to 60 minutes. Remove from oven and let cool. Brush the top with 1/2 cup Steen’s to give it a glazy sheen and decorate with pecan halves.




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