Cane Syrup Cake

Cane Syrup Cake
Teresa Blackburn
  • Yield: 12 servings


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


Nutritional Info *per serving

  • Calories 288
  • Fat 10g
  • Cholesterol 56mg
  • Sodium 326mg
  • Carbohydrate 46g
  • Fiber 1g
  • Protein 4g