The Gulf Coast states from Florida on over to Louisiana is where the sugarcane grows; you’re in cane syrup and molasses country. Sugarcane is responsible for the famous Southern Sweet Tooth, and most folks think the old fashioned molasses pie was responsible for what we know today as Pecan Pie- and where would be without that? Sugarcane is the number one cash crop in Louisiana, molasses is made by milling sugarcane and sugar beets together, it takes an astounding one ton of sugarcane to make just five gallons of molasses! So… what does that have to do with this gingerbread – well… this adaptation of an old gingerbread recipe calls for one full cup of molasses! And it’s full of spices like cinnamon, ginger, nutmeg, cloves, black pepper along with coffee and cocoa- we southerners have always loved our spices! Then, for good measure- this one also uses the zest of several oranges and at least half a jar of orange marmalade and who would argue that southern states like Florida produce bumper crops of citrus! When I was tweaking this recipe- I recalled how my grandmother wouldn’t let a grain of sugar near her cornbread but occasionally she would butter me a slice straight from the oven and say- ‘Put some of that marmalade on it!’ And oh.. it was so good! I don’t recall eating gingerbread very often- mainly it would be a wintertime cake topped with a lemon curd… any citrus does seem to brighten up a winter day! And… while I was at it? Why not make a cream cheese frosting- the classic for Carrot Cake- another wintertime favorite!
So! that’s how ‘Where the Sugarcane Grows’ Gingerbread came about! Now, you don’t even have to put frosting on it- it’s good with orange marmalade or on it’s own. And since molasses is nutrient rich- and the spices tend to settle a queasy stomach- you might even get away with calling it health food…It’s a dense rich cake filled with enough spices to make the whole house smell wonderful, maybe seem a bit warmer and have a little something sweet on hand! Here’s how you make it:
‘Where the Sugarcane Grows’ Gingerbread
A moist spicy gingerbread, glazed with orange marmalade while warm then topped with cream cheese icing.
- 1/2 cup granulated sugar
- 1/2 cup butter
- 1 cup molasses (thick and dark)
- 2 1/2 cups all purpose flour
- 2 Tablespoons dark cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon nutmeg (freshly grated preferred)
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground ginger
- 2 eggs large (lightly beaten)
- 1 teaspoon pure vanilla extract
- 1 cup hot strong coffee
- 1 teaspoon orange zest (or the zest of one small orange)
- 6 oz. orange marmalade
Cream Cheese Icing
- 1 stick butter (softened)
- 1 8 ounce package cream cheese (softened)
- 1 teaspoon pure vanilla extract
- 1 one pound package of confectioner’s sugar (sifted)
- Preheat oven to 350 degrees. Cream sugar and butter until light and fluffy. Add molasses mix well. Add eggs, mixing well, then add vanilla extract. Sift flour, salt, cocoa, baking soda and spices together. Add dry ingredients- in 3-4 portions mixing well. Add hot coffee and orange zest to mix. Mix thoroughly but do not overmix ingredients.
- Put mixture into a 9×9 well greased baking dish, bake 30- 40 minutes, or until center is still slightly moist. (If you prefer to make a gingerbread loaf, add an extra large egg; butter and line a loaf pan with parchment paper. Bake at 350 degrees for up to one hour.) Remove gingerbread from oven, allow to cool slightly then glaze with 3/4 cup of orange marmalade being generous. When the gingerbread has cooled- frost with Cream Cheese Icing.
For Cream Cheese Icing
- In a mixer cream softened butter and cream cheese, add vanilla extract. Then mix in confectioner’s sugar one cup at a time until thoroughly mixed and fluffy. Ice glazed Gingerbread. * May decorate with thin strips of orange zest. Chill iced gingerbread for 15 minutes before slicing.
Gingerbread often dries out quickly, the glaze and icing help keep it moist. After the initial chilling, any leftover gingerbread should be wrapped with plastic wrap and covered. Makes 9-12 servings. This is a very spicy gingerbread that I think you will enjoy.
Next time you feel like you need a bit of spice in your life – I hope you’ll try… ‘Where the Sugarcane Grows’ Gingerbread. And as always…
Love y’all, Camellia
* If you want to make a loaf cake- add an extra egg and an extra 20 minutes more bake time, just don’t peek while it’s baking or it will fall! Or, if you prefer more of a bar cookie- pour the batter in a 10x 15 inch sheet pan- seriously reducing the bake time… just until the center is almost set. Cut in cute shapes or squares… oh just do whatever you want to!
*All photographs are mine.
7 thoughts on “‘Where the Sugarcane Grows’ Gingerbread…”
Girl you made my mouth water. We grew a small patch of sugar cane every year and would take it to a neighbor to make in to sirup. I can still see the mule walking around in a circle converting that cane into juice. And the sticky sweet smell of it boiling was wonderful.
And… you know unless you really have lived where the sugarcane grows, I’m not sure anyone gets what you describe…even seeing piles of sugarcane at a roadside stand, buying a cane, stripping it with a pocket knife just to get a taste of the nectar was a real treat! Sorghum and Cane Surup mashed into butter to put on hot buttered biscuits…umhm ! Thanks Bob! I just gained a few pounds thinking of it!
This sounds fantastic! I’ve never added cocoa to gingerbread before.
It’s crazy how many spices and cocoa and coffee that this 50+ year old recipe had ! I added black pepper bc i love spice cakes that include it- here’s the thing …old southern recipes often use Caribbean spices ! This one reminded me of that! Hope you try it and let me know how yours turns out! 💕💗💕
Major yum. Looks delicious. If it were a gingerbread man, he’d me my #1 beau (but don’t tell my husband.)
Thank you! Too fun! Yes, he’d be a real spicy sweetheart ❤️!