GÂteau De Sirop Louisiana Cane Syrup Cake 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-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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