Acadian Gateau De Sirop Recipe

• Cane Syrup is one by-products of sugar cane refining. The C. S. Steen Company of Abbeville, Louisiana, produces Steen's Syrup, a pure and excellent ribbon cane syrup. This recipe is an adaptation of one of theirs. Rick McDaniel
• 2 1/2 c. sifted all-purpose flour
• 1 tsp grnd cinnamon
• 1 tsp grnd ginger
• 1/2 tsp grnd cloves
• 1/2 tsp salt
• 1/2 c. vegetable oil
• 1 1/2 c. ribbon cane syrup
• 1 x egg, beaten till frothy
• 2/3 c. minced pecans
• 1 1/2 tsp s baking soda
• 3/4 c. warm water Vanilla ice cream

1. Preheat oven to 350 F Butter and flour a 13" x 9" baking pan; shake out excess flour.
2. Set pan aside.
3. Sift flour, cinnamon, ginger, cloves and salt into a bowl; set aside.
4. In bowl of an electric mixer, combine oil, cane syrup and egg.
5. Beat just to blend.
6. Add in pecans and beat to incorporate.
7. Combine baking soda with warm water and stir to blend.
8. Add in flour mix to oil-syrup mix alternately with warm water mix, adding each in 3 additions and stopping to scrape down side of bowl after each addition.
9. Then beat just to smooth out batter (about 15 seconds longer).
10. Pour batter into prepared pan.
11. Bake in preheated oven till cake springs back when touched (about 45 min).
12. Serve warm or possibly hot and top with vanilla ice cream.

syrup, flour, cinnamon, ginger, cloves, salt, vegetable oil, cane syrup, egg, pecans, baking soda, warm water

Taken from cookeatshare.com/recipes/acadian-gateau-de-sirop-62270 (may not work)