Cajun Syrup Cake GÂteau De Sirop Recipes
GATEAU DE SIROP - SYRUP CAKE
In Southwest Louisiana, cane syrup is very popular and is used often in baking or cooking! The flavor of Syrup Cake intensifies once it has been refrigerated in a closed container and can be kept for weeks in your refrigerator. Syrup Cake is enjoyable anytime, especially with a cold glass of milk!!!
Provided by Veronica Hebert
Categories Cakes & Candy
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Combine sugar and shortening in a medium mixing bowl, creaming well. Add eggs; mix well. Add syrup and milk; mix until smooth. Finally add the dry ingredients; mixing until well blended. Pour batter into a well-greased and floured 10-inch tube pan. Bake at 350 degrees for 30 to 35 minutes or until done.
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
GâTEAU DE SIROP
Provided by John Currence
Categories Cake Mixer Dessert Bake Sour Cream Butter Buttermilk Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Butter and flour pan; set on a rimmed baking sheet. Whisk 2 1/4 cups flour and next 6 ingredients in a medium bowl. Using an electric mixer, beat 1/2 cup butter and sugar until fluffy, about 3 minutes. Add sour cream; beat to blend. Add cane syrup and 1/2 cup hot water; beat until smooth. Beat in eggs one at a time; blend well between additions. Add ginger. Beat in dry ingredients in 3 additions on low speed. Add buttermilk; beat just to blend. Pour into pan; smooth top.
- Bake until a tester inserted into center of cake comes out clean, about 30 minutes. Let cool completely. Dust with powdered sugar before serving.
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
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5/5 (10)Category Cakes & CandyServings 12
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- Cream eggs, sugar, cooking oil and Steen's syrup together. Blend in all other dry ingredients. Once nicely blended, add in 1 cup boiling water.
- Pour in a greased and floured 9x12 pan and bake at 325 degrees for 30 to 45 minutes. You can test for doneness by sticking a toothpick into the cake; when it comes out clean, it's done.
- Store in a closed container and refrigerate after cooling to enhance the flavor. It is best if refrigerated overnight but a couple of hours will do. Cut, serve, and enjoy!
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