You are here: Home » Recipes » Cane Syrup Cake Cane Syrup Cake Recipe by Nancy Vienneau and Third Thursday Potluck 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. Teresa Blackburn PrintEmail Ingredients 1 1/2 cups Steen's Cane Syrup, plus 1/2 cup to brush over cake as it cools1/2 cup milk1/4 cup strong black coffee2 teaspoons vanilla extract2 eggs, lightly beaten1/2 cup (1 stick) butter, melted2 cups all-purpose flour1 1/2 teaspoons baking soda1/2 teaspoon salt1 teaspoon ground ginger1/2 teaspoon ground cinnamon1/4 teaspoon ground cloves16 pecan halves Instructions 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. 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. 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. 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.