Nan Boones' Syrup Cake - Gâteau de Sirop

12 servings Prep: 15 m Cook: 40 m Total: 55 m Intermediate
5.0/5 (10)
Nan Boones' Syrup Cake - Gâteau de Sirop
Syrup Cake - Gâteau de Sirop - In memory of Nan Boone Marceaux and Nanny Quida Broussard - Recipe over 125 years old - The LeMaire and Faulk families enjoyed Nan Boone’s delicious syrup cake made with Steen’s cane syrup, warm spices, and love for many years before the recipe was finally passed on. Nan Boone was often asked for the recipe but always said it was ‘a little bit of this and a little bit of that.’ After trying to get a more exact recipe out of Nan Boone for years, her daughter, ‘Nanny’ Ouida, watched over her shoulder as she made the syrup cake. Nanny wrote down all the instructions and passed it around the family. Nobody else could make it like Nan Boon until about a decade after her death when her great niece was able to perfect the recipe. She entered the dish into one of the Steen’s family cooking contests where she won the grand prize overall and was personally complimented by the Steen’s family.

Ingredients

12 servings
  • 2 eggs
  • 1 cup sugar
  • 1 cup cooking oil
  • 1 cup Steen's Syrup
  • 2 cups sifted all-purpose flour
  • 2 tsp baking soda
  • 1 tbsp nutmeg
  • 1 tbsp cinnamon
  • 1 cup boiling water

Step-by-Step Instructions

  1. Preheat oven to 325°F. Grease and flour a 9x12 inch baking pan.
  2. Cream eggs, sugar, cooking oil and Steen’s syrup together until well blended. Blend in all other dry ingredients (flour, baking soda, nutmeg, and cinnamon). Once nicely blended, add in 1 cup boiling water and mix until smooth.
  3. Pour batter into the prepared pan and bake at 325°F for 30 to 45 minutes. You can test for doneness by sticking a toothpick into the center of the cake; when it comes out clean, it’s done.
  4. Allow cake to cool completely. 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! Delicious served with cane syrup ice cream or alongside café au lait.

Common Problems and Solutions

Q: Why does my syrup cake turn out too dry?

A: Make sure you're using pure cane syrup like Steen's (not pancake syrup or corn syrup) and don't overbake - check at 30 minutes and remove as soon as the toothpick comes out clean. The overnight refrigeration also helps develop moisture and flavor.

Q: Can I use a different pan size?

A: You can use a 9x13 pan (slightly thinner cake) or two 9-inch round pans. Adjust baking time accordingly - start checking at 25 minutes for thinner cakes.

Q: Why does the recipe call for refrigerating the cake?

A: Refrigerating overnight allows the flavors to meld and develops the characteristic dense, moist texture of authentic gâteau de sirop. It's a key step that Nan Boone always insisted on.

Tips and Techniques

Don’t skip the overnight refrigeration - it’s the secret to the authentic texture and enhanced flavor that made Nan Boone’s version famous. The cake actually improves over the next few days when stored properly in the refrigerator. Use Steen’s pure cane syrup if possible, as it’s the traditional Louisiana syrup and what the original recipe was designed for.

Ingredient Substitutions

  • Steen's Syrup: Any pure cane syrup or sorghum syrup
  • cooking oil: vegetable oil, canola oil, or melted butter
  • nutmeg and cinnamon: pumpkin pie spice or apple pie spice

Equipment Needed

  • 9x12 inch baking pan
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Toothpick for testing doneness
  • Airtight container for storage

Historical Context

Gâteau de Sirop (syrup cake) is a classic Cajun dessert that emerged from South Louisiana’s sugar cane industry. When refined white sugar was expensive or scarce, resourceful Cajun cooks used readily available cane syrup to create rich, spiced cakes. This recipe has been passed down through the LeMaire and Faulk families for over 125 years, making it one of the oldest documented syrup cake recipes in Acadiana.