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Cook Time 45 minutes
Cool Time: 1 hour
Total Time 1 hour 55 minutes

Ingredients
  

  • 1 teaspoon shortening for greasing cake pan
  • 1 Tablespoon of flour for dusting cake pan
  • 1 large egg
  • ½ cup vegetable oil
  • 1-1/2 cup Steens syrup plus more for serving (optional)
  • 3/4 cup hot water
  • 1 ½ teaspoon baking soda
  • 2 ½ cups all-purpose flour sifted, plus more for pan (355g)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon kosher salt

Frosting:

  • 1 stick of unsalted butter 8 Tablespoons, softened
  • 4 cups powdered sugar sifted
  • 2 tsp vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/4 cup steen’s cane syrup
  • 1 to 4 tablespoons heavy cream if needed to make it easier to spread

Instructions
 

  • Preheat oven to 350°F. Grease a 10-inch round (or 9-inch square) baking pan with shortening and dust with flour.
  • Whisk together egg, cane syrup, and oil in a medium bowl until well blended. Whisk together hot water and baking soda in a small bowl. Whisk together flour, cinnamon, ginger, salt and cloves in a second medium bowl. Stir flour mixture into syrup mixture, alternating with water mixture, stirring until just combined after each addition, beginning and ending with flour mixture.
  • Pour into prepared pan. Bake in preheated oven until a wooden pick inserted into center comes out clean, about 35 minutes. Let cool 15 minutes in pan. Turn cake out on a rack and cool completely.

Frosting:

  • Beat butter in a bowl with a mixer until light and fluffy. Add half the powdered sugar, vanilla and 1/2 tsp salt. Beat at medium speed until smooth. Add the remaining powdered sugar and 1/4 cup cane syrup and beat until smooth and creamy, periodically scraping down sides of bowl. Add heavy cream if needed to spread easier, 1 tablespoon at a time.
  • Spread frosting generously covering top and sides.

Video

Notes

Recipe by Jessica Harris-Southern Living