Steen's Syrup Gingerbread

24 servings Prep: 15 m Cook: 50 m Total: 1 h 5 m Beginner
5.0/5 (2)
Steen's Syrup Gingerbread
Classic Louisiana gingerbread made with Steen’s cane syrup, brown sugar, and warm spices like ginger, cinnamon, and cloves. This moist, spiced cake has been a South Louisiana favorite for generations, perfect with coffee or as a homestyle dessert.

Ingredients

24 servings
  • 1/2 cup shortening
  • 1/2 cup brown sugar
  • 2 eggs beaten
  • 2 1/2 cup flour
  • 1 tsp ginger
  • 1/2 tsp ground cloves
  • 1 1/2 cup Steen's syrup
  • 1 cup boiling water
  • 1 1/2 tsp soda
  • 1 tsp cinnamon

Step-by-Step Instructions

  1. Preheat oven to 350°F. Grease a 9x13-inch baking pan well.
  2. Cream together shortening and brown sugar until light and fluffy. Add beaten eggs and mix well.
  3. In a separate bowl, sift together flour, ginger, ground cloves, cinnamon, and soda.
  4. Add the sifted dry ingredients to the creamed mixture, alternating with the Steen’s syrup and boiling water. Beat until mixture is smooth and creamy.
  5. If desired, add 1/2 to 1 cup chopped nuts (pecans work wonderfully) and blend well.
  6. Pour batter into the prepared greased pan and bake at 350°F for 40-50 minutes, or until an inserted toothpick comes out clean.
  7. Let cool slightly before cutting into squares. Serve warm or at room temperature.

Common Problems and Solutions

Q: Why is my gingerbread dry?

A: Make sure you're using the full amount of boiling water and Steen's syrup - these liquids keep the cake moist. Don't overbake; test with a toothpick at 40 minutes and remove as soon as it comes out clean.

Q: Can I use regular molasses instead of Steen's syrup?

A: You can, but the flavor will be different. Steen's pure cane syrup is lighter and less bitter than blackstrap molasses. If substituting molasses, use mild or unsulphured molasses for a closer match.

Q: Why did my batter seem thin?

A: The batter should be fairly thin due to the cup of boiling water - this is normal and creates the cake's moist, tender crumb. Don't add extra flour to thicken it.

Tips and Techniques

For an extra Louisiana touch, serve warm squares topped with a dollop of whipped cream or a scoop of vanilla ice cream. This gingerbread also keeps well for several days wrapped tightly, and actually tastes even better the next day as the spices meld.

Ingredient Substitutions

  • Steen's syrup: mild molasses or sorghum syrup
  • shortening: butter or vegetable oil
  • chopped nuts: pecans or walnuts

Equipment Needed

  • 9x13-inch baking pan
  • mixing bowls
  • electric mixer or wooden spoon
  • flour sifter or fine mesh strainer
  • toothpick for testing doneness

Historical Context

Steen’s pure cane syrup has been a pantry staple in South Louisiana since 1910, and this type of syrup-based gingerbread was a common way to use the local sweetener. Unlike molasses, which is a byproduct of sugar refining, Steen’s syrup is made directly from Louisiana sugarcane juice.