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
- 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.
- 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.
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