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
  1. Preheat oven to 350°. Lightly spray a 9-inch round cake pan with baking spray with flour. Line bottom of pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, salt, ginger, and cloves.
  3. 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.
  4. 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.
  5. 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/cane-syrup-gingerbread-cake/