Best Steens Gingerbread Recipes
LOUISIANA SYRUP CAKE
A Creole cake, also known as gateau au sirop. Recommended to use Steen's pure cane syrup, made the traditional way in Abbeville, Louisiana since 1911. Recipe from Southern Cakes, Nancie McDermott. Cake:
Provided by ratherbeswimmin
Categories Dessert
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Make the cake: preheat oven to 350°; grease and flour a 9-inch square or round cake pan.
- In a bowl, combine the flour, cinnamon, ginger, cloves, and salt; stir with a fork to mix well.
- In a big bowl, combine the vegetable oil, cane syrup, and egg; stir with a fork or whisk to combine well.
- Add about 1/3 or the flour mixture to the syrup mixture and then stir gently, just until the flour disappears.
- Add the baking soda to the hot water, and then stir about half the water into the batter.
- Stir another 1/3 of the flour mixture, then the remaining water, and finally the remaining flour, stirring gently each time just to mix everything well.
- Quickly pour the batter into the prepared pan, and bake for 30-35 minutes, until the cake springs back when touched gently in the center, and is beginning to pull away from the sides of the pan.
- Make the frosting: In a bowl, beat the butter until light and fluffy; add in half the powdered sugar, the vanilla, and salt; beat with a mixer at medium speed until smooth.
- Add the remaining powdered sugar and the cane syrup, and beat until smooth and creamy, stopping to scrape down the bowl and mix well.
- To complete: if cake is round, cool the cake in the pan on a rack, for 10 minutes, turn it out of the pan, and place it, top side up, on a wire rack to cool completely; place cooled cake on a serving plate or cake stand, top side down, and spread the frosting over it generously, covering the top and sides.
- If it is square, spread the icing over the cooled cake right in the pan, and cut into squares to serve; serve warm, right from the pan.
STEEN'S GINGERBREAD
I remember coming home after school to the wonderful aroma of spices, my Mom made this Gingerbread as an after school snack. Today, this is one of my favorites.
Provided by Jo Ann Duren
Categories Sweet Breads
Time 40m
Number Of Ingredients 12
Steps:
- 1. Cream the shortening and sugar until fluffy.
- 2. Add eggs, sifted all purpose flour, baking powder, soda, salt, ginger, cinnamon and cloves alternately with the Steen Syrup and water.
- 3. Beat enough to mix thoroughly, pour into a well-greased 9x13 pan and bake at 350 degrees for 40 to 45 minutes
FAVORITE OLD FASHIONED GINGERBREAD
This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.
Provided by Charles
Categories Desserts Cakes Spice Cake Recipes
Time 1h45m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
- In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
- In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
- Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g
LAURIE COLWIN'S GINGERBREAD
The writer Laurie Colwin had an obsession with gingerbread, publishing a few different essays and recipes exploring its charms. In the essay that precedes this moist, cakelike rendition, from her book "Home Cooking," she writes that it is "home food" - not fancy restaurant food, that is, but soothing cold-weather food that is simple to make, ideal for an afternoon spent holed up indoors. The essay is also a paean to Steen's cane syrup, from Louisiana, which comes in cheerful yellow cans. Steen's is easy to find online, if not at your local supermarket, but the recipe does not suffer if you use another brand of light molasses instead. Serve the cake plain with whipped cream, or with fruit and a dollop of crème fraîche, or glazed with lemon icing, as Ms. Colwin often did. (The New York Times)
Provided by The New York Times
Categories dessert
Time 45m
Yield One 9-inch cake
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Butter a 9-inch cake pan and set aside. Cream remaining 4 ounces butter with the brown sugar. Beat until fluffy, add molasses, then beat in eggs.
- Add flour, baking soda, ground ginger, cinnamon, cloves and allspice.
- Add lemon brandy or vanilla extract and buttermilk and turn batter into pan.
- Bake for 20 to 30 minutes (check after 20 minutes). Cool on a rack.
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