Ginger Cake aka Spice Cake

12 servings Prep: 15 m Cook: 45 m Total: 1 h Beginner
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Ginger Cake aka Spice Cake
I can still remember the aroma of this cake baking at my grandmother’s house. Spice cake made with ginger, cinnamon, and Steen’s cane syrup was served to the farm laborers on their afternoon break. Ginger cake, also known as Spice Cake, is a great Cajun classic.

Ingredients

12 servings
  • 1/2 cup shortening
  • 1/2 cup sugar
  • 2 eggs beaten
  • 2 1/2 cup all purpose flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1 1/2 cup Steen's syrup or cane syrup
  • 1 cup water, boiling
  • 1 cup nuts (optional)

Step-by-Step Instructions

  1. Preheat oven to 350 degrees F.
  2. Cream the shortening and sugar together until light and fluffy, about 3-4 minutes. Add beaten eggs and mix well.
  3. In a separate bowl, combine the flour, baking soda, salt, ginger, and cinnamon.
  4. Add the dry ingredients to the creamed mixture alternately with the Steen’s syrup and boiling water, beginning and ending with the dry ingredients. Beat until smooth after each addition. Fold in chopped nuts if desired.
  5. Pour batter into a well-buttered 9x13-inch baking pan and bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean.
  6. Let cool in the pan for 10 minutes before serving. Serve warm or at room temperature.

Common Problems and Solutions

Q: Why is my cake dense instead of fluffy?

A: Make sure to cream the shortening and sugar thoroughly until light and fluffy before adding other ingredients. Also, don't overmix once you add the flour—mix just until combined.

Q: Can I substitute molasses for the cane syrup?

A: While molasses will work, it has a stronger, more bitter flavor than Steen's cane syrup. The cake won't have the same authentic Cajun sweetness, but it will still be good.

Tips and Techniques

The boiling water helps activate the spices and creates a moist, tender crumb. Don’t skip this step or use cold water. Steen’s pure cane syrup is the traditional choice and can be found online if not available locally.

Ingredient Substitutions

  • Steen's cane syrup: dark corn syrup or molasses
  • shortening: butter or margarine
  • nuts: pecans or walnuts

Equipment Needed

  • 9x13-inch baking pan
  • mixing bowls
  • electric mixer or wooden spoon

Historical Context

Ginger and spice cakes were popular in rural Louisiana because the ingredients were affordable and shelf-stable, making them practical for farm families. Serving cake during afternoon breaks was a common hospitality practice on Cajun farms.