Baking With Pure Cane Sugar Syrup

Baking With Pure Cane Sugar Syrup

Pure cane sugar syrup is a clear, pure syrup made only from cane sugar. Delicious flavor, smooth richness and consistency make it ideal syrup for baking with pure cane sugar syrup or using on waffles and pancakes. It is also formulated to dissolve instantly in hot or cold beverages, for fast convenient use with a pure flavor profile and balanced sweetness level.

Pure cane sugar syrup delivers clean tasting and balanced sweetness in a liquid form that quickly dissolves into batter, teas, hot or cold coffee beverages, specialty cocktails and more. It is convenient for general cooking purposes and perfect for home made candies.

It may be a little early to be thinking about the holidays, but all three of the following recipes make great Christmas and/or New Year treats!

Pure Cane Sugar Syrup Recipes

Golden Gingerbread

Golden Gingerbread Cake
Golden Gingerbread Cake

2 tablespoons butter
4 tablespoons cold water
1 teaspoon baking soda
1 cup pure cane sugar syrup
1 egg
1 teaspoon ground ginger
Pinch of salt
1-1/2 cup flour

Soften the butter and add it to the cane sugar syrup, together with the water in which the soda has been dissolved. Beat and add the egg, then sift together the flour, ginger and salt and fold these lightly into the other ingredients.

Pour into an 8-inch or 9-inch cake pan (square or round – your preference).

Bake at once in a moderate (350 degrees) oven, having the cake pan lined with greased paper, or greased and floured. Better yet, you can use a fluted cake pan liner (similar to muffin cup liners).

Frost as desired, or sprinkle with powdered sugar.

Recipe Notes

  • Cream cheese frosting goes very well as a topping on this cake, as does whipped cream.
  • If you like your gingerbread cake spicier, add 1/2 teaspoon cinnamon and 1/8 teaspoon nutmeg.

Steamed Fruit Bread


Steamed Fruit Loaf
Steamed Fruit Loaf

1 cup corn meal
1 cup white flour
Pinch salt
2/3 cup cane sugar syrup
1/2 cup figs or dates
1 cup whole wheat flour
2 teaspoons baking powder
1 egg
1 cup milk
1/2 cup raisins
1/2 cup prunes

Sift well together the cornmeal, flour, salt and baking powder. Place these in a bowl and add the fruit, figs or dates (chopped), the prunes stoned and cut-up and the raisins whole if Sultanas are used, or seeded and cut if large ones are preferred.

Beat the egg lightly and add this to the dry ingredients, together with the cane sugar syrup and the milk. Mix thoroughly and turn into molds or tins having closely fitting covers. Be sure that both molds and covers are well greased, and do not fill too full, but allow room for the bread to rise.

Steam three hours, and after removing from the tins place in the oven for a few minutes to dry the surface a little.

Crystal Kisses

1 cup cane sugar syrup
2 tablespoons butter
1 cup sugar
1/8 teaspoon baking soda

Boil the cane sugar syrup and sugar together until a little dropped in cold water forms a firm ball.

Add the butter and the soda and boil one minute more. Turn onto an oiled platter to cool, and as soon as it can be handled pull until light and creamy. Cut into small kisses with scissors.

Source: Recipes adapted from a 1920 flyer put out by The American Sugar Refining Company, New York City, NY, who at that time made Domino sugar products.

Retro Pure Cane Sugar Syrup

High Protein Bean Cake

High Protein Bean Cake

A delicious high protein cake made with the use of healthful chickpeas! Plenty of delicious flavor comes from pumpkin and maple syrup. No one has to know there are healthful beans hidden in the batter!

You can sprinkle cinnamon on top of the frosting for an extra dash of sweet spice. If you want to get fancy, mandarin oranges and walnut halves make a beautiful garnish.


Chickpeas are a good source of folate and protein. Folate is a water soluble B vitamin that occurs naturally in food. Chickpeas are also very high in dietary fiber. They are a source of carbohydrates for people with insulin sensitivity or diabetes. They are low in fat, and most of the fat content is polyunsaturated.

High Protein Bean Cake Recipe

High Protein Bean Cake Ingredients:

Slice of High Protein Bean Cake
Slice of High Protein Bean Cake

1 19-ounce can chickpeas (garbanzo beans) rinsed
4 eggs or 1-cup egg substitute
1 15-ounce can pumpkin
1 cup Stevia sugar substitute or 1 cup regular sugar
2 tablespoons maple syrup
1 /2 teaspoon baking powder
2 teaspoons pumpkin pie spice
6 ounces whipped cream cheese
2 cups powdered sugar
1 11-ounce can mandarin oranges, drained (optional)
1/ 4 cup walnut halves (optional)


  1. Preheat oven to 350 degrees. In a blender or food processor, combine chickpeas and eggs until smooth. Add pumpkin, sugar or sugar substitute, syrup, baking powder and spice; process again until smooth.
  2. Spray a 9-inch round or square cake pan with oil. Fill with batter.
  3. Bake until a knife inserted in the middle comes out clean, about 60 minutes. Cool cake on a wire rack.
  4. Be sure the cake is completely cool before removing it from the pan, because it is very soft.
  5. Combine cream cheese and powdered sugar. Spread over top and sides of cake.
  6. Sprinkle frosting with cinnamon, if desired. For a more elegant presentation, garnish with the mandarin oranges and walnut halves just before serving.

This recipe makes eight servings of High Protein Bean Cake.

Note: You can use 2 cups cooked garbanzo beans in place of the canned if you like.

Nutrition information per slice of High Protein Bean Cake:

Calories: 340
Protein: 8g
Fat: 13g (6g saturated)
Carbohydrate: 49g
Cholesterol (with real eggs): 127g
Fiber: 3g
Sodium: 212mg

Bakers Top 15 Helpful Hints

Bakers Top 15 Helpful Hints

Fifteen of the most helpful hints for successful baking – no matter what you are creating!


1. Read entire recipe and prepare ingredients requiring special handling first, such as chopping or toasting nuts and softening butter or cream cheese. For baking success, butter must be softened, yet slightly firm.

2. Be sure the baking ingredients have not exceeded their shelf life. If you question the freshness of your baking powder, for example, test it. To determine whether baking powder is still fresh: Place 1/2-teaspoon baking powder in a small bowl. Add 1/4-cup hot water. If the mixture foams, the baking powder is still good. If it does not foam, replace your box of baking powder.

3. Use the proper measuring cups for liquid and dry ingredients. Metal or plastic measuring cups for dry ingredients and glass or clear plastic cups for liquid ingredients.

4. Use correct measuring techniques. For example, lightly spoon flour into a dry measuring cup. Level off the excess with a knife. Never pack flour into the cup.

Measuring cup

5. Substitute ingredients carefully. Recipes with substitutions may vary in flavor, consistency or texture.

6. Preheat the oven. Most baked recipes call for a preheated oven. Turn the oven to the specified temperature for 10 to 15 minutes prior to baking to give the oven adequate time to heat up to the correct temperature.

7. Use the correct baking pan size stated in the recipe, whenever possible. Substituting a different sized pan may change the baking time required.

8.  Place baking pans in the middle of the center rack of the oven. For most baking, there should be one to two inches of space all around the baking pan for even distribution of heat.

Cookie Jar9. For evenly browned cookies, use a shiny, aluminum cookie sheet open on one, two or three sides rather than an insulated or dark colored cookie sheet.

10. To avoid a soggy pie crust use a glass or dull aluminum pan. Also, chill the unbaked pie crust for an hour before adding the filling and baking.

11. Use a kitchen timer. This allows for precision and helps ensure the end product is not over cooked.

12. Use an oven thermometer to make sure oven temperatures are both accurate and consistent since ovens and oven temperatures can vary.

13.  If your cookies are crumbling, most likely the cookie dough is too dry. Try adding one or two tablespoons of cream or milk to the dough.

14. Store cookies in the appropriate container. For crisp cookies, store in a container with a loose-fitting lid to maintain texture. For soft cookies, store in a container with a tight-fitting lid to maintain texture.

15. Once opened, refrigerate butter in a resealable bag. It will retain its freshness for up to four months.

Now that you know the bakers top 15 helpful hints, you can impress everyone you bake for. Happy baking!

Baking Cookies: Nourish ’em Up!

Baking Cookies: Nourish ’em Up!

Here are some suggestions on baking cookies healthier. A few healthy additions are all it takes.

Baking Cookies
Baking Cookies


Add ground flax seeds (try 1 tablespoon) to your cookie batter for more fiber and omega-3 fatty acids.


Next time you’re baking cookies, experiment with different natural, healthy sweeteners. Try honey and agave syrup instead of the sugar. You can also try this in other recipes that call for plain granulated sugar.

Use this cookie base (minus the last 3 ingredients) as a blank canvas for other flavor variations. So instead of baking cookies with bananas, walnuts, and chocolate chips, try one of the following instead.

  • Raisins and a pinch of cinnamon.
  • Dried blueberries with raw sugar sprinkled on cookies.
  • Dried cranberries and 1/2 teaspoon orange extract.
  • Slivered almonds and 1/2 teaspoon almond extract.

Misc. Cookie Tips

  • When freezing cookies with a frosting, place them in freezer unwrapped for about 2 hours. Then wrap without worrying about them sticking together.
  • For drop cookies, use a small ice cream scoop to drop the dough on cookie sheets.
  • Keep the rinds of oranges and grapefruits. Grate them and store in a tightly sealed jar in the refrigerator. They will make excellent flavorings for sugar and vanilla cookies.
  • To fancy up the top of a cookie, try placing a wide-patterned doily on top. Sprinkle powdered sugar over it and remove.
  • When you are baking cookies and it’s time to roll the cookie dough, sprinkle your board with powdered sugar instead of flour. Too much flour makes the dough heavy.
  • Dropping Cookie Dough. To get cookie dough to drop without sticking dip the spoon in milk first.
  • For drop cookies, you could also use a small ice cream scoop to drop the dough on cookie sheets.

Did you know?

In the year 1933, Ruth Wakefield created Toll House Cookies.