GÂteau De Sirop Louisiana Cane Syrup Cake Recipes
GÂTEAU DE SIROP-LOUISIANA CANE SYRUP CAKE
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***
Provided by Sherrybeth
Categories Dessert
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Combine dry ingredients in a large mixing bowl.
- Add milk, eggs one at a time, shortening and cane syrup.
- Beat *gently* only until all ingredients are mixed together (do NOT overbeat!
- Pour batter into a well greased bundt or tube pan and bake at 350°F for 30 to 35 minutes.
- Serve with a dollop of whipped cream with a little line of cane syrup and a sprinkle of cinnamon over it.
Nutrition Facts : Calories 345.5, Fat 12.2, SaturatedFat 3.7, Cholesterol 44.1, Sodium 297, Carbohydrate 53.8, Fiber 1.1, Sugar 29.3, Protein 5.1
GâTEAU DE SIROP (SYRUP CAKE)
Jessica B. Harris on how this Louisiana specialty lets an iconic Southern ingredient shine.
Provided by Jessica B. Harris
Time 1h55m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Grease a 10-inch round (or 9-inch square) baking pan with butter, and dust with flour.
- Whisk together egg, cane syrup, and oil in a medium bowl until well blended. Whisk together hot water and baking soda in a small bowl. Whisk together flour, cinnamon, ginger, and cloves in a second medium bowl. Stir flour mixture into syrup mixture, alternating with water mixture, stirring until just combined after each addition, beginning and ending with flour mixture.
- Pour into prepared pan. Bake in preheated oven until a wooden pick inserted into center comes out clean, about 45 minutes. Let cool completely in pan, about 1 hour. Remove from pan; dust with powdered sugar. If desired, top with sweetened whipped cream and drizzle with additional cane syrup.
CAJUN SYRUP CAKE (GÂTEAU DE SIROP)
This is being entered for ZWT II & my source is gumbopages.com. The intro says: "This one's a classic, made from rich, dark Louisana cane syrup, like that made by Steen's Syrup Mill (my brand of choice). It's about as Cajun as it gets. Serve w/a drizzle of cane syrup if you like + some sweetened whipped cream."
Provided by twissis
Categories Cajun
Time 45m
Yield 10 Wedges, 10 serving(s)
Number Of Ingredients 11
Steps:
- Combine dry ingredients.
- Then in a mixing bowl add milk, eggs 1 at a time, shortening & cane syrup.
- Beat gently only till all ingredients are mixed together (do not overbeat!).
- Pour batter into bundt pan, tube pan or deep cake pan & bake at 350°F for 30-35 minutes.
Nutrition Facts : Calories 345.5, Fat 12.2, SaturatedFat 3.7, Cholesterol 44.1, Sodium 297, Carbohydrate 53.8, Fiber 1.1, Sugar 29.3, Protein 5.1
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