Gateau De Sirop Food

GâTEAU DE SIROP

Steps:

• Preheat oven to 350°F. Butter and flour pan; set on a rimmed baking sheet. Whisk 2 1/4 cups flour and next 6 ingredients in a medium bowl. Using an electric mixer, beat 1/2 cup butter and sugar until fluffy, about 3 minutes. Add sour cream; beat to blend. Add cane syrup and 1/2 cup hot water; beat until smooth. Beat in eggs one at a time; blend well between additions. Add ginger. Beat in dry ingredients in 3 additions on low speed. Add buttermilk; beat just to blend. Pour into pan; smooth top.
• Bake until a tester inserted into center of cake comes out clean, about 30 minutes. Let cool completely. Dust with powdered sugar before serving.

GATEAU DE SIROP

Steps:

• Preheat oven to 350 degrees. Grease a 9-inch cake pan with 1 tablespoon of shortening. In a mixing bowl, cream 1/3 cup of shortening, sugar and syrup together. Add the water and mix well. Mix in the egg. Add the baking powder, cinnamon, salt, flour, nutmeg, and baking soda, beating until smooth. Pour the batter into the prepared pan and bake for about 35 minutes or until the cake sets. For the topping: In a mixing bowl, combine the sugar, cinnamon, flour, shortening, and pecans together, mix well. Spread the topping evenly over the baked cake and return to the oven. Bake for 20 minutes, or until the topping melts. Remove from the oven and serve warm. Garnish with whipped cream, mint, cinnamon-sugar mixture, and powdered sugar.

GâTEAU DE SIROP (SYRUP CAKE)

Steps:

• Preheat oven to 350°F. Grease a 10-inch round (or 9-inch square) baking pan with butter, and dust with flour.
• Whisk together egg, cane syrup, and oil in a medium bowl until well blended. Whisk together hot water and baking soda in a small bowl. Whisk together flour, cinnamon, ginger, and cloves in a second medium bowl. Stir flour mixture into syrup mixture, alternating with water mixture, stirring until just combined after each addition, beginning and ending with flour mixture.
• Pour into prepared pan. Bake in preheated oven until a wooden pick inserted into center comes out clean, about 45 minutes. Let cool completely in pan, about 1 hour. Remove from pan; dust with powdered sugar. If desired, top with sweetened whipped cream and drizzle with additional cane syrup.

GATEAU DE SIROP

Steps:

• Heat oven to 350 degrees.
• Thickly butter and flour a tube pan, large loaf pan or 13-by-9-inch baking pan.
• In a mixer, cream butter and sugar together until fluffy.
• Mix in syrup and eggs.
• In a bowl, combine flour, salt and baking soda.
• Add half of this mixture and half the buttermilk to syrup mixture and mix.
• Repeat, then mix in vanilla, if using.
• Pour batter into prepared pan and bake 45 to 60 minutes, until springy to the touch.
• Cool in pan on rack.
• Serve in slices or squares, with a dollop of whipped cream, a sprinkling of chopped nuts and a drizzle of cane syrup on top.

CAJUN SYRUP CAKE (GÂTEAU DE SIROP)

Steps:

• Combine dry ingredients.
• Then in a mixing bowl add milk, eggs 1 at a time, shortening & cane syrup.
• Beat gently only till all ingredients are mixed together (do not overbeat!).
• Pour batter into bundt pan, tube pan or deep cake pan & bake at 350°F for 30-35 minutes.