Gateau de Sirop (Syrup Cake)
Ingredients
- 1 tsp. ginger
- 1 tsp. cinnamon
- 2 1/2 cups sifted flour
- 1 egg, beaten
- 1 1/2 cups cane syrup
- 1/2 cup vegetable oil
- 1/2 tsp. ground cloves
- 1/2 tsp. salt
- 1 1/2 tsps. soda
- 3/4 cup hot water
Instructions
Makes 1 (8 1/2 x13 1/2 -inch) 1-layer cake.
Recipe from Betty Lou Delapasse from “Feast on the Levee†and “Cathedral Cuisine.â€
1. Heat oven to 350 degrees. Grease and flour an 8 1/2 x13 1/2 -inch pan.
2. In medium bowl, combine oil, syrup and beaten egg.
3. Add cinnamon, ginger, cloves and salt to flour. Resift flour and set aside.
4. Add soda to the 3/4-cup boiling water. Stir to mix.
5. Add dry ingredients alternately with the soda/water mixture to the oil and syrup mixture. Stir to blend.
6. Pour into prepared pan. Bake 35 to 45 minutes or until top springs back. Do not overbake.
Variation: Chopped pecans or raisins may be added to batter if desired.
Source: The Advocate - Baton Rouge
*"This cake brings back good memories for me. I remember coming home from school and sitting down with a big slice of Gateau de Sirop and a glass of cold milk. Gateau de Sirop is French for Syrup Cake, but most of the time we just called it gingerbread.
It’s a one-layer cake, made with cane syrup, cinnamon, ginger and cloves, like gingerbread. It’s a cake that gets better as it sits awhile.
I have my mother’s recipe, but it has more oil, sugar and eggs than this version. Mother’s version was delicious and stayed moist for a week.
I was tempted to try this one because it had less oil, only one egg and no added sugar. The aroma coming from the oven will tempt everyone."
Recipe from Betty Lou Delapasse from “Feast on the Levee†and “Cathedral Cuisine.â€
1. Heat oven to 350 degrees. Grease and flour an 8 1/2 x13 1/2 -inch pan.
2. In medium bowl, combine oil, syrup and beaten egg.
3. Add cinnamon, ginger, cloves and salt to flour. Resift flour and set aside.
4. Add soda to the 3/4-cup boiling water. Stir to mix.
5. Add dry ingredients alternately with the soda/water mixture to the oil and syrup mixture. Stir to blend.
6. Pour into prepared pan. Bake 35 to 45 minutes or until top springs back. Do not overbake.
Variation: Chopped pecans or raisins may be added to batter if desired.
Source: The Advocate - Baton Rouge
*"This cake brings back good memories for me. I remember coming home from school and sitting down with a big slice of Gateau de Sirop and a glass of cold milk. Gateau de Sirop is French for Syrup Cake, but most of the time we just called it gingerbread.
It’s a one-layer cake, made with cane syrup, cinnamon, ginger and cloves, like gingerbread. It’s a cake that gets better as it sits awhile.
I have my mother’s recipe, but it has more oil, sugar and eggs than this version. Mother’s version was delicious and stayed moist for a week.
I was tempted to try this one because it had less oil, only one egg and no added sugar. The aroma coming from the oven will tempt everyone."
Recipe Info
Views
156
Date
February 16, 2006
Categories
Cakes