I need a recipe for Ginger cake that uses dark cane syrup instead of molasses any out there?

I have one that was given to me years ago by sweet lady. I lived in Louisiana and the recipe uses a dark cane syrup(Steen's) that I cannot find in Texas. I am sure it is in some stores but not in the ones I have shopped in. Anyways I am going to pass it on to you. I suppose any dark cane syrup will do.





Mrs. Clay's Ginger Cake





3 eggs


1 cup granulated sugar


1 cup Steen's syrup


1 cup Wesson oil


In a bowl beat wet ingredients well.


Sift together:


2 Cups AP flour


1 tsp allspice


1 tsp ground cloves


1 tsp cinnamon


2 tsp ginger


By hand gently mix dry ingredients into wet until all of dry are incorporate, do not over mix. To one cup of boiling water add 1 tsp of baking soda. Mix into batter, it will be runny. Pour batter into a greased 8';x10';x2'; pan and bake in a preheated oven for about 1 hr or until it test done.I need a recipe for Ginger cake that uses dark cane syrup instead of molasses any out there?
ginger bread basic :


2 c all purpose flour


1 t ground ginger


3/4 t baking soda


3/4 t cinnamon


1/4t ground cloves


1 t salt


1/2 c shortening


1/4 c sugar


1 egg


3/4 c dark molassas


3/4 c milk


sift together dry ingredients cream shortening gradually add sugar beating until fluffy add eggs and beat well stir in the malasses into the milk add dry ingredients alternately with the molasses beating thoroughly turn into greased pan bake 350* 30 min








ginger bread upside down melt 2 T butter in a 9 inch pan cake pan add 1/4 c molasas


arrange 1 c sliced fruit in decerative pan pour the gingerbread over the fruit bake 350*45 to 1 hour turn upside downI need a recipe for Ginger cake that uses dark cane syrup instead of molasses any out there?
3 cups all-purpose flour, sifted


3/4 cup butter


1 1/2 teaspoons ground ginger


2 teaspoons ground cinnamon


1/8 teaspoon grated nutmeg


1 teaspoon baking soda


4 tablespoons milk


1/2 cup dark molasses (Black treacle)


1/2 cup dark cane syrup


3/4 cup dark brown sugar


2 eggs, lightly beaten


1/2 cup water





Line a buttered 2lb loaf tin with greaseproof paper and paint the paper with a little melted butter.


My tin measures 6陆 x 3戮 inches at the base and is 3 3/8 inches high.


Do not use a smaller tin as the mixture rises above the rim of the tin.


Measure the molasses, syrup, sugar and butter into a saucepan with 陆 cup of water, gently heat on a medium/low flame and stir gently until thoroughly melted and blended.


Don鈥檛 let it boil!


If it gets very hot, allow the mixture to cool slightly.


Sift the flour, and spices into a large bowl.


Mix the baking soda with the milk and set aside.


Next add the syrup mixture to the flour and spices, a little at a time and beat vigorously with a wooden spoon until the mixture is smooth with no flour lumps.


Beat in the eggs a little at a time.


Add the baking soda and milk.


Pour the mixture into the tin and bake in the center of oven at 325 F convection (300 F fan assisted) for 1 to 1录 hours, until it鈥檚 well risen and firm to the touch.


Allow to cool for 5 or 10 minutes before turning out onto a cooling rack.


Once cool, put into a tin for 24 hours then enjoy.