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Active Time
20 minutes
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Total Time
1 hour 15 minutes
This simple "syrup cake" is a Cajun classic. The dessert's name comes from the cane syrup that gives the cake its texture and flavor. If at all possible, use Steen's syrup.
Ingredients
Makes 12 servings
Step 1
Preheat oven to 350°F. Butter and flour 13 x 9 x 2-inch metal baking pan. Sift flour, baking soda, cinnamon, nutmeg, and 1 teaspoon salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add sugar and beat until blended. Beat in eggs, 1 at a time. Beat in 1 3/4 cups syrup, then evaporated milk and sour cream (batter may look curdled). Add dry ingredients and beat on lowest speed until blended. Transfer cake batter to prepared pan.
Step 2
Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack. DO AHEAD:Can be made 1 day ahead. Cover pan tightly with foil and store cake at room temperature.
Step 3
Beat cream in medium bowl until peaks form. Cut cake into squares. Place on plates. Spoon whipped cream alongside; drizzle with additional syrup. Dust with powdered sugar, if desired
Leave a Review
Reviews (5)
Back to TopQuite good in flavor, but a little dry. I only used 1/2 of the sypup otherwise it would have been too sweet, but also, maybe that is why it was a little dry.
Anonymous
Monterey Hills, CA
8/18/2012
Not sure what I am missing with this recipe, but we didn't like anything about it - the taste, the texture or the smell. It was on the dry side and very ordinary. After we tasted the first piece, we threw the rest out!
Anonymous
South Carolina
1/27/2012
The cake was delicious though a little on the dry side. I made salted caramel ice cream to pair it with instead of the whipped cream. The only reason I would not make this again was the difficulty in finding the syrup (which I finally just ordered from Amazon)
lilli_put
5/29/2011
This recipe worked exactly as written. Steen's Pure Cane Syrup is a little hard to find, but you can order it online. I made this for our family's Easter dinner and it was a huge hit! It does have a spice cake type of flavor, but the brown sugar and syrup give it a distinct sweetness.
sarahkathall
Fraser, MI
4/25/2011
My husband and I loved this moist cake. While its texture is like gingerbread, its caramel taste made us think of spring -- it's like gingerbread to welcome warmer weather! I reviewed this recipe on my own blog, Recipes That Worked by Mandy Higgins.
cookingblogger
3/14/2011
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