Cane Syrup Ginger Bread with Caramelized Pineapple Sauce

Cane Syrup Ginger Bread

½ cup unsalted butter

1 tsp. salt

½ cup granulated sugar

2 T baking powder

1 cup Pure Cane Syrup

½ tsp. baking soda

2 eggs

1 tsp. ground ginger

2 ½ cups sifted all-purpose flour

1 tsp. cinnamon

1 cup hot water


Cream the butter using the paddle attachment of a mixer. Gradually add sugar and continue to cream the mixture until fluffy. Blend in the syrup. Beat in the eggs, one at a time.

Sift the dry ingredients flour, salt, baking powder, baking soda and spices together

Add the dry ingredients to creamed mixture, mixing alternately with hot water.

Turn into a greased and floured 9 inch square pan.

Bake at 350 degrees for 45 minutes. Cover loosely with foil to avoid over browning and continue to bake for approx. 20-25 more minutes until a knife inserted in center comes out clean.

This is a very dense cake so how long it takes to cook through will vary from oven to oven.

YIELD: 12 servings


Caramelized Pineapple Sauce

1  fresh pineapple, peeled with eyes and core removed, sliced

¼ cup unsalted butter

¼ cup firmly packed dark brown sugar

1 vanilla bean

¼ cup Cognac

Soak the vanilla bean overnight in the Cognac until soft. Slit down the side and remove the seeds.

Combine the pineapple, butter, brown sugar and vanilla bean seeds in a large sauté pan. Cook over medium heat for 5 to 8 minutes or until the pineapple becomes tender and the sugar is caramelized.

Makes approximately 8 to 10 servings.




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