Laurie Colwin’s Damp Gingerbread

I have Lauri Colwin's book, and have been making the version in that book. Interestingly, while everyone is anxious to find Lyle's syrup, Laurie Colwin specified Steen's Cane Syrup, which comes from Louisiana, and should be easier for Americans to procure.
Delia specified Lyle's, and being Canadian, it is readily available here. So of course I went to great trouble to buy Steen's (she sang its praises in her recipe!)! :)

This has become our family's most requested holiday dessert. It's simple to make and the favors are memorable. The Lyle's syrup is worth the hunt, if your store doesn't sell it. I find it at Kroger in Kentucky.

This is the identical recipe to the Damp Gingerbread cake by beloved British food writer Delia Smith except that Delia bakes it in an 8 inch by 10 inch tin. Such a shame that Delia was not given the credit she so rightly deserves.

Stop and Shop carries the Lyle's Syrup

I have been making this cake since the early 1990s. It is a delight in every way. Wish that Laurie Colwin was with us still. Her writing was breathtaking.

RE: Lyle's availability. My local Whole Foods used to carry it, but discontinued stocking this year. Luckily, there's an excellent market (Roche Brothers in MA) nearby with a good speciality department and, voila, they have it!

I order the Lyle’s syrup on Amazon but our Wegman’s also carries it. Happy baking!!

This is a family favorite recipe, unfortunately surpassing my grandmother's recipe. And I love Laurie Colwin's writing.
I found an unexpected source of Lyle's syrup - Arax Middle Eastern grocery in Chicago has some, so you might check your local shops, to get the Lyle's syrup and olives and Za'atar all in one trip.

After visiting four or five stores searching for the Lyle's syrup (two days before Christmas, my bad!) I finally gave up on this annual tradition--for this year--and made another dessert! Next year, I will order it earlier or if I see it at the local store, will snatch it up sooner! Merry Christmas and Happy New Year to some of the best cooks and bakers I know!!

Hope you all had a gear Xmas.
My daughter baked the cake for our dinner. Once again.....delicious. Made whipped cream. A perfect topper.

Hi Tastysweet. I have not but in other recipes that asked
for Lyle, I once used honey instead.

Tastysweet, the Lyle syrup is also good on pancakes. Or you can use the leftover syrup and add honey to it to make another cake. I am sure cake will still be in good.

Well another year has come and gone. Getting ready for Xmas dinner again. Tradition calls. Our daughter has insisted we make this fabulous cake again. And again I will have to order the Lyle’s syrup. Maybe if we all write the company, they will start making it in 12oz instead of 11. I just don’t know what else I would use the left over bottle for.
Happy Holidays to all this year and hope it is a healthy and safe one.

I made this the day before Xmas. I bought the 9"x2" cake pan from Amazon. Wonderful heavy pan and is really 2"H.
Interestingly enough, I am glad I checked the cake before the allotted time. It
was done at around 38 minutes. And it came out perfectly. Buttered the inside and sides and the parchment too. It was moist and delicious with homemade whipped cream. Oh my. Came out better than the last time I made it. It will be my go to cake. Thanks for all the suggestions. They sure did help.

Could this be made in a bundt pan? Would any adjustments need to be made?

Hi could I make this in a loaf form if I don't have a cake pan?

Thanks Marti. I will try and find a 2" tall cake pan or check with a good friend who bakes a lot. And thanks for the tips. Have a wonderful and safe holiday.

Ironically, I JUST made this cake last night! I used a new 9 inch round pan, two inches high and the cake came out perfectly! Important to remember to use the parchment paper in the bottom of the pan (I butter the pan first, add parchment to bottom, and add a little more butter on top of parchment)--my cake literally slid out of the pan! Joy! I made the cake yesterday, for dessert tonight and stored it wrapped in cellophane as directed. Can't wait to enjoy.
*One other comment--I've made this cake a number of times before, always in my springform pan and haven't always had consistent results with the "doneness" of the cake in the middle. I think the best pan to use is the 9 inch round, with two inch high sides. Merry Christmas--and make this cake! It is wonderful.

One other question. Who ever used the springform pan, which size did you use?

Not sure I can remember, but how far in advance can I make this? And can it sit out on the counter unwrapped or Saran wrapped. Hope some is out there to answer. It's a great cake.

I added the extra ounce of sweet sticky stuff using pomegranate molasses and I think the tangy fruity taste adds something nice to this fantastic recipe. You can buy it at any middle eastern deli.

What adjustments would you all suggest for using this recipe for cupcakes? I'm shipping using paper baking cups that are wider than tall.

Yes, all the same issues. My pan wasn't 2", so I ordered one from Amazon, it arrived, and was less than 2", so I tried it in cast iron skillet, same thing, not quite big enough. I think Marti has the answer, the springform pan. I ordered multiple jars of Lyle's so there is no chance of running short. This cake is so good, it's a classic.

Meg, I made a single batch cake and baked it in a springform pan. The cake "domed" up above the pan, but it released beautifully from the pan and made a really pretty presentation on a cake platter. I may have undercooked it a tiny bit as it was a little wet in the center of the cake. Next time I will cook for the maximum cook time. Also, this cake produces a lot of batter to begin with and that is why you need a 2 inch deep pan. I think if you were to double the batch, like you did, it would produce enough batter for possibly three cakes in 1.5 inch pans. It is a wonderful recipe, I hope you will make it again!

Did anyone else have an issue with the batter overflowing the pan about 25 minutes in? I doubled the recipe and split it between two standard cake pans (which it looks like this calls for), but it wasn't nearly enough room. I'll make it in a spring form next time, I was just wondering if anyone could enlighten me.

Made it for the second Christmas in a row and it is so delicious. Lyle's syrup is not available in our local grocery store, however found it on the shelf of a local specialty market! It is a delicious recipe, thank you!

Mine is in the oven! I had no Lyle's, so I used 1.5 cups of gingered simple syrup I had around after making candied ginger! Mine is also gluten free. Crazy! Fingers crossed!

Has anyone tried it in a cast iron skillet? Might be great and the tall sides would be good.

I've made this cake three times and had trouble dealing with the Lyle's syrup over the course of the journey. My first attempt I simply went with the 11 oz bottle vs the 12 oz suggested, and the cake came out dry. It also turns out that 11 oz of Lyle's is about 1/4 cup short of the 1.5 cups the recipe specifies.

For "take two" I used the 454 g CAN of Lyle's hoping it would provide more syrup but, alas, it was short again of the 1.5 cups specified. Even with pre-heating the syrup by putting the unopened can in a warm water bath didn't render enough syrup. It's sticky stuff and hard to get every drop out of the can or bottle, so baker beware! So this time, I added molasses but found it much too strong and dark a flavor for this particular cake and my palate, though the consistency was good.

Take three. Back to 11 oz bottle of Lyle's syrup rendering 1.25 cups of the sticky stuff. I added 1/4 cup of maple syrup to top it off. Perfect solution and no real maple flavor added to the cake. Third time's the charm!

I adored Laurie Colwin's columns in Gourmet Magazine and cried when she died. This recipe is a family favorite! Because the bottles of Lyle's Golden Syrup are 11 oz. and the recipe calls for 12, I add 1 oz. of molasses to make the whole. Having tried both with and without the molasses, I prefer the darker note it adds, Also,the gingerbread keeps beautifully if you must make it ahead.

Really good... I made in two 8" round cake pans

you can order Lyle's from amazon!

My cake turned out great. I did put in xtra grd ginger. Did not have parchment so used my non stick aluminum foil. As I was turning it out of the pan it took several seconds before it came out completely. It was perfect. Though I think next time I may cook it a little less than 50 minutes. Made luscious whipped cream with some rum. It was very good.

The cake took only 35 minutes to bake in my oven. I added an additiinal 1/2 tbsp ground ginger and feel it could use more. Next time I will add grated fresh ginger to bump up the flavor. It's been in my refrigerator for two days in a can and is still moist and I think the flavor is getting better.

It is indeed excellent. Very moist.

The flavor is the best I've ever had in a gingerbread and I served it three days after making it. It was still moist.

For those in the DC/MD/VA metro area, I found the Lyle syrup (after going to several stores) at Fresh Market @ Congressional Plaza in Rockville, Maryland.

I also added 1 tsp vanilla extra, and as suggested by a food52er, I doubled the ginger.

I meant "humid" top.

Excellent. Everyone loved it. Only thing though is that the middle of the cake had a slightly "humid" to. So next time, after the 55 minutes of baking time, I may leave cake in turned off oven for 10-15 more minutes, but maybe cover it loosely with aluminium foil.

In Canada, we can use Rogers Golden Syrup which is pure cane syrup and works VERY well :) Apparently you can get Lyles here but not where I live.
One question though, the cake in the picture is much darker than the one from my oven, which turned out much more blonde. The only sub I made was Rogers for Lyles and it's about the colour of a light maple syrup. Prolly not critical, tastes great, but I chose the recipe partially on the picture...

I am so glad to hear all these golden reports about the cake. I have to say that I was surprised to see how well it keeps.

Merry Xmas all. I now have cake in oven. I sure hope I did everything right. The batter tasted great.
Moema, glad yours turned out. It was me who suggested World Market where I found my Lyles. I am in Bonita Springs, FL. Try going after Xmas and stock up.

Hello and Happy Holidays to everyone!!! I wanted you all to know that I successfully baked and ate this wonderful damp gingerbread and it was hands down the best cake I have ever had!!! I was not able to find the Golden syrup and I looked in World Market as someone suggested here or the supermarket here in Florida. I did find Cane Patch Cane Syrup which I believe Lindsey suggested. Wow the house smells divine!!! And it's a perfect ginger taste which I have been looking for this Christmas season!! Thank you so much!! ???

Correction to prior post.
I cannot wait to buy the golden syrup (which I know is available at my local grocery chain in Maryland). But for those who somehow cannot find it, I am seriously wondering if this formula could be a good substitute. Here it is. However, I have not tried it yet. Make a caramel syrup, and use a combination of 6oz caramel syrup and 6 oz light corn syrup. I once tasted the golden syrup, and to me it tasted like a combination of the 2. To do caramel syrup, you can google it; but a recipe off the top of my head is to caramelize 1/2 cup of sugar and when it is golden brown, carefully add 1/3 cup water and swirl until all the water and sugar are well incorporated. My instructions are not too good, so I recommend you google "caramel syrup." LOL

I can't wait to buy the golden syrup (which I know is available at my local grocery chain in Maryland). But for those who somehow cannot find it, I am seriously wondering if this formula could be a good substitute. Here it is. However, I have not tried it yet. Make a caramel syrup, and use a combination of 6oz caramel syrup and 6 oz light corn syrup. I once tasted the golden syrup, and to me it tasted like a combination of the 2. To do caramel syrup, you can google it; but a recipe of the top of my head is to caramely 1/2 cup of sugar and when it is golden brown, carefully add 1/3 cup water and swirl until all the water and sugar are well incorporated. My instructions are not too good, so I recommend you google "caramel syrup." LOL

TastySweet, usually (at least this is what I think as an avid baker), when a recipe for a cake asks for butter, use unsalted unless it specifies otherwise.

Forgot to ask if the butter was salted or non salted.

If I make this tonight, do you think it will keep for two days before serving? Maybe even get better? And, just curious, has anyone tried to make this with part or all ginger syrup? I'm thinking about the one made by Ginger People.

Can't find my comment question which was answered.

Could I double the recipe and bake it in a bundt pan?

Why, oh why, does this recipe call for 12oz of golden syrup when the syrup is only sold in 11oz bottles & jars??? Is there any way to slightly decrease the ingredients to use only one container, instead of buying two?

Thanks Lindsay, will give it a go that way...

Is there a substitute for Lyle's syrup. I'd like to make for Christmas and cannot order it in time...

So my baking is done. Unfortunately I could not take a picture. I wish I could say it was gobbled up so quick that I didn't have a chance to take a photograph. The cake came out beautifully but fell apart while turning out from the pan. I would suggest that before turning it out to let the cake cool for 20 minutes instead of 10. If the ginger flavour is important to you, I would also suggest doubling to two tablespoons of ginger powder. I could slightly taste the baking soda. That said it is a delicious cake. I am using my crumbled/collapsed cake now to make a ginger bread trifle with lemon coconut cream and grilled pineapples and peaches. Now, that would be worth a photograph.

These recipe reminds me of my Aunt Shaa's gingercake squares. She used to bake them and package them in a pail and then travel over 400 miles to bring them us. They were such a treat. My cousins and I used to wait for her until midnight when she arrived so we could have some before going to bed. And they were soooo worth it. One of my cousins used to sleep with one in his hand. She used to bring two other varieties filled with strawberry jam and scones. But the ginger squares were always the first to go. Although this recipe is somewhat different from my Aunt Shaa's recipe; the principles are the same. Don't be shy with the ginger. Good quality syrup is the rule. I am trying a vegan version of this recipe (as we speak). I have omitted the egg and used almond milk. Another challenge was that I ran out of golden syrup. I was half a cup short; so I made up the shortfall with molasses. I was also a little naughty and added two tablespoons of spiced rum (in honor of my mother in law). With forty minutes left on the clock, I am dabbling at patience by scribbling these. I will post pictures soon. May the force be with you (and this gorgeous looking cake).

Love gingerbread and will definitely be trying this one. Gingerbread was the only cake my grandmother baked. When I was a child in NO there were bakeries on every corner so no one baked. They did not make gingerbread however and my grandparents loved it so she would make it and serve with sliced peaches and whip cream.

I love this site and this cake sounds delish. I do not live in the US so have no access to specific local US brands. Is there anyone who successfully replaced Lyle's Golden Syrup with something more commonly used world wide?
Thanks and Happy Holidays!

If I can't get Lyle's golden syrup is there a replacement that will be as tasty?

Any gingerbread requires hand-whipped cream IMHO and the damp recipe looks like a winner, perhaps studded with bits of chopped candied ginger?

I am going to try baking this for my family in Kentucky over the holiday.