Food Photography by Stephanie Welbourne Steele | Recipe Development by Amanda Stabile
Deeply spiced and irresistibly moist, this Cane Syrup Gingerbread Cake combines warm holiday flavors with the rich sweetness of Poirier’s Cane Syrup. Topped with a fluffy cane syrup frosting and sparkling sugared rosemary, it’s a festive dessert that brings cozy Southern charm to any holiday table.
Cane Syrup Gingerbread Cake
Makes 1 (9-inch) cake
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ cup vegetable oil
- ¾ cup molasses
- ½ cup cane syrup*
- 1 large egg, room temperature
- 1 teaspoon lemon zest
- ¾ cup hot water
- Cane Syrup Frosting (recipe follows)
- Garnish: silver dragées, sparkling sugar, Sugared Rosemary (recipe follows)
Instructions
- Preheat oven to 350°. Lightly spray a 9-inch round cake pan with baking spray with flour. Line bottom of pan with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, salt, ginger, and cloves.
- In a large bowl, whisk together oil, molasses, cane syrup, egg, and lemon zest. Gradually fold in flour mixture until just combined. Stir in ¾ cup hot water. Pour batter into prepared pan.
- Bake until set and a wooden pick inserted in center comes out with a few moist crumbs, about 45 minutes, covering with foil during final 15 minutes of baking to prevent excess browning. Let cool completely in pan.
- When ready to serve, remove cooled cake from pan, and place on a serving platter. Spread Cane Syrup Frosting on top as desired. Garnish with dragées, sparkling sugar, and Sugared Rosemary, if desired. Refrigerate in an airtight container for up to 3 days.
Notes
*We used Poirier’s Cane Syrup.
Cane Syrup Frosting
Makes about 2½ cups
Ingredients
- ¾ cup unsalted butter, softened
- ¾ teaspoon kosher salt
- 3 cups confectioners’ sugar
- ¼ cup cane syrup
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, beat butter and salt with a mixer at medium speed until smooth and creamy. Gradually add confectioners’ sugar, beating at low speed until combined after each addition. Beat in cane syrup and vanilla. Increase mixer speed to medium-high, and beat until frosting is light and fluffy. Use immediately.
Sugared Rosemary
Makes about 1 cup
Ingredients
- ½ cup granulated sugar
- ½ cup water
- 5 to 10 fresh sprigs rosemary
- 2 cups sparkling sugar
Instructions
- Line a baking sheet with parchment paper, and place a wire rack on top.
- In a small saucepan, whisk together granulated sugar and ½ cup water. Bring to a boil over medium-high heat; reduce heat to low, and simmer for 2 to 3 minutes. Remove from heat, and let cool for 10 to 15 minutes.
- Dip rosemary sprigs in syrup until just coated; place on prepared rack. Let stand until dry, about 1 hour.
- In a medium bowl, place sparkling sugar. Dredge rosemary in sugar to coat; return to wire rack. Let stand until dry, about 1 hour. Store in an airtight container for up to 2 days.
