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Louisiana Syrup Cake #BakingBloggers

Louisiana syrup cake with gingerbread spice and a crunchy southern  pecan  topping can be served with whipped cream or ice cream for an easy holiday treat.

Louisiana Syrup Cake

Louisiana Syrup Cake

(Cajun Gingerbread or Gateau au Sirop)

By Sue Lau | Palatable Pastime

My recipe of the day with Baking Bloggers, a group  I manage  on Facebook with other blogging friends that posts once  monthly on a topic we vote  on  as a group.

For December, that topic turned out to be gingerbread,  much loved in its many forms by most people this time of year, whether you celebrate Christmas or not.

Louisiana Syrup Cake

This particular version of gingerbread is a form of gateau au sirop, or  syrup  cake, that is popular down  in Louisiana. To  create the recipe, I took  inspiration from the cakes of this type  made by Nancie  McDermott as well as Emeril  Lagasse, and also, a prune cake my cousin is famous for.

So it is a lovechild of   all three. As you can see, it is simply covered in pecans, which have a nice sticky coating on them, which  goes into the cake a little bit.

I had never made this version before (since I hadn’t had access to Steen’s) but was excited to try this and  it did not disappoint.

The flavor is pure gingerbread with the characteristics of the Steen’s syrup,  which  is in some ways similar to a dark corn syrup but not made from  corn. It is much beloved in the south and is a bit lighter in color than molasses. But  if you can find it,  use it because you will just love it.

Baking Bloggers December 2018

Gingerbread

Louisiana Syrup Cake

Louisiana Syrup Cake

  • Servings: 9
  • Difficulty: easy
  • Print

Louisiana Syrup Cake

Cake Ingredients:

  • 2-1/2 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1-1/2 cups Steen’s pure cane syrup
  • 1 large egg
  • 1/2 cup melted butter, cooled
  • 3/4 cup eggnog or buttermilk
  • 1-1/2 teaspoons baking soda

Topping:

  • 1/2 cup granulated sugar
  • 1/4 cup melted butter
  • 2 tablespoons Steen’s pure cane syrup
  • 1/4 teaspoon ground cinnamon
  • 1 cup chopped pecans

Method:

  1. Preheat oven to  350°F.
  2. Spray an 8 or 9 inch baking pan with Baker’s release spray or grease and flour,  shaking out excess.
  3. Mix together the flour, cinnamon, ginger, cloves and salt.
  4. Separately, mix the cane syrup, egg, and cooled  melted butter.
  5. Heat the eggnog in the microwave until hot, then stir in the baking soda; it will foam (that’s ok).
  6. Stir the eggnog into the wet mixture then all the wet mixture into the flour mix.
  7. Pour the batter into  the prepared pan and bake in the preheated oven for about 45 minutes or until it is set and done in  the center (test with a toothpick).
  8. Stir together the topping ingredients, except for the pecans.
  9. Spread half the topping over the cake with a spatula, then sprinkle  the pecans over.
  10. Top the pecans with the  remaining sugar topping.
  11. Bake for 2-3 minutes so the butter is liquid and soaks into the cake, then remove from the oven and cool completely.
  12. Serve at room temp or warm  it up and  serve with whipped cream or vanilla ice cream.

From the kitchen of palatablepastime.com

Louisiana Syrup Cake

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11 responses

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  2. Pingback: Gingerbread madeleines - Caroline's Cooking

    • It has much more of a sorghum flavor than Lyle’s. The recipe would work, but it would have a bit different flavor. The Steen’s not quite as dark as molasses. But it has more flavor than the color suggests. If you can order it, you should try it.

    • Not even close!!! Cane syrup is pure cane juiced into a syrup. It’s almost like a molasses only still really different. It’s a truly unique flavor all it’s own. Hope you get to try some, especially Steens

      • True, but any syrup will work. It will just have a very different flavor. It can be had online.

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