Gateau De Sirop - Syrup Cake

10 servings Prep: 15 m Cook: 35 m Total: 50 m Beginner
5.0/5 (1)
Gateau De Sirop - Syrup Cake
In Southwest Louisiana, cane syrup is very popular and is used often in baking or cooking! This spiced syrup cake features pure cane syrup, cinnamon, and ginger for authentic Cajun sweetness. 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!

Ingredients

10 servings
  • 1/3 cup sugar
  • 1/2 cup vegetable shortening
  • 2 eggs
  • 1 cup pure cane syrup
  • 3/4 cup milk
  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1/2 tsp salt

Step-by-Step Instructions

  1. 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 a toothpick inserted in the center comes out clean.

Common Problems and Solutions

Q: Why is my syrup cake dense and heavy?

A: Make sure you're not overmixing the batter once you add the dry ingredients - mix just until blended. Also, verify your baking soda is fresh, as old leavening agents won't provide proper rise.

Q: Can I use molasses instead of cane syrup?

A: While molasses will work in a pinch, it has a much stronger, more bitter flavor than pure cane syrup. The cake won't have the same authentic Louisiana sweetness, but it will still be tasty.

Tips and Techniques

The flavor truly does improve after a day or two in the refrigerator - the spices meld and the cake becomes more moist. Store in an airtight container and it will keep for weeks, making it a perfect make-ahead dessert.

Ingredient Substitutions

  • pure cane syrup: sorghum syrup or light corn syrup blended with molasses
  • vegetable shortening: butter or coconut oil
  • all-purpose flour: gluten-free all-purpose flour blend

Equipment Needed

  • 10-inch tube pan
  • medium mixing bowl
  • electric mixer or whisk

Historical Context

Cane syrup has been a staple in Louisiana since the 18th century when sugarcane cultivation became central to the region’s economy. Cajun cooks used the readily available syrup in place of more expensive refined sugar, creating simple but flavorful cakes like this one that remain favorites today.