GÂteau De Sirop-Louisiana Cane Syrup Cake |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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You can't be from Louisiana and not have at least one copy of a syrup cake recipe. This one has been used in my family for years and originally came from a chef who worked at Brennan's. You can't get much more Cajun than this. ***As for syrup, we use Steen's which is readily available at most grocery stores*** Ingredients:
2 1/2 cups flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon ground ginger |
1 1/2 teaspoons cinnamon |
1/2 teaspoon nutmeg, freshly ground |
1/3 cup sugar |
2 eggs, unbeaten |
3/4 cup whole milk |
1/2 cup vegetable shortening (butter flavored crisco) |
1 cup cane syrup |
Directions:
1. Combine dry ingredients in a large mixing bowl.
2. Add milk, eggs one at a time, shortening and cane syrup.
3. Beat *gently* only until all ingredients are mixed together (do NOT overbeat!
4. Pour batter into a well greased bundt or tube pan and bake at 350°F for 30 to 35 minutes.
5. Serve with a dollop of whipped cream with a little line of cane syrup and a sprinkle of cinnamon over it.
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