Cane Syrup Cake Recipes

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LOUISIANA SYRUP CAKE



Louisiana Syrup Cake image

A Creole cake, also known as gateau au sirop. Recommended to use Steen's pure cane syrup, made the traditional way in Abbeville, Louisiana since 1911. Recipe from Southern Cakes, Nancie McDermott. Cake:

Provided by ratherbeswimmin

Categories     Dessert

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup vegetable oil
1 1/2 cups steen's cane syrup
1 egg
1 1/2 teaspoons baking soda
3/4 cup hot water
1/4 cup butter, softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons steen's cane syrup

Steps:

  • Make the cake: preheat oven to 350°; grease and flour a 9-inch square or round cake pan.
  • In a bowl, combine the flour, cinnamon, ginger, cloves, and salt; stir with a fork to mix well.
  • In a big bowl, combine the vegetable oil, cane syrup, and egg; stir with a fork or whisk to combine well.
  • Add about 1/3 or the flour mixture to the syrup mixture and then stir gently, just until the flour disappears.
  • Add the baking soda to the hot water, and then stir about half the water into the batter.
  • Stir another 1/3 of the flour mixture, then the remaining water, and finally the remaining flour, stirring gently each time just to mix everything well.
  • Quickly pour the batter into the prepared pan, and bake for 30-35 minutes, until the cake springs back when touched gently in the center, and is beginning to pull away from the sides of the pan.
  • Make the frosting: In a bowl, beat the butter until light and fluffy; add in half the powdered sugar, the vanilla, and salt; beat with a mixer at medium speed until smooth.
  • Add the remaining powdered sugar and the cane syrup, and beat until smooth and creamy, stopping to scrape down the bowl and mix well.
  • To complete: if cake is round, cool the cake in the pan on a rack, for 10 minutes, turn it out of the pan, and place it, top side up, on a wire rack to cool completely; place cooled cake on a serving plate or cake stand, top side down, and spread the frosting over it generously, covering the top and sides.
  • If it is square, spread the icing over the cooled cake right in the pan, and cut into squares to serve; serve warm, right from the pan.

CAJUN SYRUP CAKE (GÂTEAU DE SIROP)



Cajun Syrup Cake (GÂteau De Sirop) image

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

2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/3 cup sugar
2 eggs (unbeaten)
3/4 cup whole milk
1/2 cup vegetable shortening
1 cup cane syrup (Steen's)

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

BUSY DAY SYRUP CAKE



Busy Day Syrup Cake image

A good old recipe for a moist chocolate cake with Easy Chocolate Frosting. The recipe dates clear back to the early 20th Century!

Provided by NELL 2

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 55m

Yield 12

Number Of Ingredients 14

½ cup shortening
1 ½ cups cane syrup
2 eggs
1 teaspoon vanilla extract
⅔ cup milk
2 cups all-purpose flour
½ cup unsweetened cocoa
1 teaspoon baking soda
½ teaspoon salt
½ cup butter
¼ cup unsweetened cocoa
⅜ cup milk
4 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (8 inch) pans. Sift together the flour, 1/2 cup cocoa, baking soda and salt. Set aside.
  • In a large bowl, cream together the shortening and cane syrup until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla. Beat in the flour mixture alternately with 2/3 cup milk, mixing just until incorporated. Pour batter into prepared pans.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. Frost between layers, on top and sides with Easy Chocolate Frosting.
  • To make Easy Chocolate Frosting: In a saucepan, combine 1/2 cup butter, 1/4 cup cocoa and 1/4 cup plus 2 tablespoons milk. Cook over low heat, stirring constantly, until mixture boils. Remove from heat. Gradually beat in confectioners' sugar and continue beating until spreading consistency is achieved. Beat in vanilla.

Nutrition Facts : Calories 530.4 calories, Carbohydrate 91.2 g, Cholesterol 53 mg, Fat 18.4 g, Fiber 2.3 g, Protein 5 g, SaturatedFat 8 g, Sodium 315.3 mg, Sugar 71.5 g

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