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
- Preheat oven to 350 F Butter and flour a 13" x 9" baking pan; shake out excess flour.
- Set pan aside.
- Sift flour, cinnamon, ginger, cloves and salt into a bowl; set aside.
- In bowl of an electric mixer, combine oil, cane syrup and egg.
- Beat just to blend.
- Add in pecans and beat to incorporate.
- Combine baking soda with warm water and stir to blend.
- 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.
- Then beat just to smooth out batter (about 15 seconds longer).
- Pour batter into prepared pan.
- Bake in preheated oven till cake springs back when touched (about 45 min).
- 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)