Monday, January 21, 2013

Gâteau Sirop

Happy Birthday Clo Clo! My wonderful, lovely mother is another year wiser today, and unfortunately I can't be there to celebrate. Instead, I'll have to settle for making Granny's famous gâteau sirop (cane syrup cake) in her honor.

This rustic Cajun dessert is dense and a little spicy. It gets its sweetness and texture from the rich, dark Louisiana cane syrup. And, my grandmother's recipe is the best around.

  • 1 1/2 cup sugar
  • 1 cup vegetable oil
  • 1 cup 100 percent pure cane syrup (preferred: Steen's Syrup Mill)
  • 2 eggs, beaten
  • pinch of salt
  • 1 cup boiling water
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 2 1/2 cups all-purpose flour
  • 1/2 cup raisins (optional)
  • 1/4 cup chopped pecans (optional)

  1. Preheat oven to 350 degrees F.
  2. Whisk all of the ingredients together in a large boil.
  3. Pour batter into a greased rectangular cake pan.
  4. Bake at 350 degrees F until set and firm, about 40 minutes.
Mom and Granny

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