Old-Fashioned Gingerbread

There do not appear to be many brands of syrup made from sugarcane only, not combined with corn syrup – Steen’s. is one of them. From what I gather at their website and elsewhere, cane syrup is more like maple syrup than conventional molasses, in that it contains the boiled-down juice of the sugarcane, including all the sucrose that would normally be removed and turned into table sugar. 

A good substitute for cane syrup would be Lyle’s Golden Syrup.

½ cup cane syrup or golden syrup
6 tablespoons butter
1 egg
4 tablespoons buttermilk
2 cups flour
1 teaspoon baking soda
2 heaping teaspoons ground ginger
1 teaspoon cinnamon
1/3 cup firmly-packed brown sugar
a pinch of salt
¾ cup dried currants or raisins

  1. Preheat oven to 375°. Line the bottom of a buttered, 8 inch round pan with parchment paper.
  2. In the pan over low heat, combine cane syrup and butter, heating until the butter has melted. Cool to room temperature.
  3. Beat egg together with buttermilk. Sift together dry ingredients; stir in currants or raisins. Add the egg mixture, then the syrup mixture and mix well.
  4. Bake for 10 min. at 375°; then turn it down to 325° and bake 35-40 min. more. A few crumbs will stick to the tester when the cake is done.

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