Cane Syrup Cake

  • Serves

    serves 6-8


(Gateau de Sirop) This densely sweet cake is a classic Acadian dessert.


  • 1 tsp. butter, softened
  • 1 cup Steen's cane syrup
  • 2 12 cups sifted flour
  • 1 12 tsp. baking powder
  • 12 tsp. baking soda
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 14 tsp. ground cloves
  • 12 tsp. salt
  • 12 cup vegetable shortening
  • 12 cup sugar
  • 2 eggs, beaten


Step 1

Preheat oven to 350°. Grease an 8" x 12" baking pan with butter and set aside. Put syrup into a medium heatproof bowl. Add 1 cup boiling water, stir until syrup completely dissolves, and set aside. Sift flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt together into a large bowl and set aside.

Step 2

Put shortening and sugar into a large mixing bowl and beat with an electric mixer on high speed until light and fluffy, about 1 minute. Add eggs and beat with a wooden spoon until thoroughly combined. Add half of the flour mixture, then half of the syrup mixture, beating well with the spoon after each addition. Repeat process with remaining half of flour and syrup mixtures.

Step 3

Pour batter into prepared pan and bake until a toothpick inserted into center of cake comes out clean, 40-45 minutes. Transfer to a cooling rack and allow cake to cool in pan. Cut cake into squares before serving.

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