Syrup Cake (Gateau du Sirop)

This simple, gingerbread-like dessert is adapted from an old Cajun recipe provided by Jeanelle Hebert Montet of Bridge City, a member of Les Acadiens du Texas. 

2 tsp. baking soda

1 c. boiling water

1/2 c. sugar

1 1/2 c. vegetable oil

1 c. cane syrup (such as Steen’s or Fain’s)

2 eggs, beaten

2 1/2 c. flour

1/2 tsp. cinnamon

1 tsp. ground ginger

1/2 tsp. nutmeg

Combine soda and boiling water in a large bowl. Add sugar, oil, and syrup, mixing well; stir in eggs. Set aside.

Combine flour and spices in another bowl; add to syrup mixture, and mix thoroughly. Pour into greased and floured 9x13 pan. Bake at 350° for 30-40 minutes, or until a toothpick inserted in center comes out clean. Yield: 12-16 servings.

See the full article in the January 1997 issue.

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