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
- Preheat oven to 375°. Line the bottom of a buttered, 8 inch round pan with parchment paper.
- In the pan over low heat, combine cane syrup and butter, heating until the butter has melted. Cool to room temperature.
- 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.
- 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.
Recipes out of the Blond Box 