Gâteau au Sirop

This cake is a favorite in South Louisiana, relying on the rich flavor of a famous local product, Steen's 100% Pure Cane Syrup. Reminiscent of gingerbread and spice cake, gateau au sirop is delicious plain or with a little fresh cream and cane syrup poured over it.

Yield: serves 6


  • <sup>1</sup>⁄<sub>3</sub> cup shortening
  • <sup>1</sup>⁄<sub>3</sub> cup granulated sugar
  • <sup>1</sup>⁄<sub>3</sub> cup pure cane syrup
  • 1 large egg
  • <sup>1</sup>⁄<sub>2</sub> tsp. baking powder
  • 1 tsp. cinnamon
  • 1 tsp. salt
  • 1 tsp. freshly grated nutmeg
  • <sup>1</sup>⁄<sub>2</sub> tsp. baking soda
  • 1 <sup>1</sup>⁄<sub>2</sub> cups sifted all-purpose flour


  1. Preheat oven to 350°. Place shortening, sugar, syrup, and 1⁄3 cup boiling water in a large bowl and stir to combine. In a small bowl, lightly beat egg; add to the shortening–sugar mixture. Sift together baking powder, cinnamon, salt, nutmeg, baking soda, and flour, and add a little at a time to the shortening–sugar mixture. Beat until smooth.
  2. Pour batter into a greased 5" × 8" loaf pan and bake 35–45 minutes. Cool for 10 minutes in pan. Turn out onto a rack. Slice and serve warm.