Gateau Au Sirop (Cajun Syrup Cake) Patou's Cajun Home Cooking notes that "this is a real Cajun cake, excellent served hot with whipped cream. If you want to go whole hog, serve it after a brunch of grillades and grits. 2 1/2 cups all purpose flour 1/2 cup chopped pecans 1/2 cup raisins 1 1/2 teaspoons baking powder 1/2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon ground ginger 1 teaspoon cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 cup pure cane syrup OR 2/3 cup dark corn syrup 1 cup boiling water 1/2 cup (stick) butter, softened 1/2 cup sugar 2 eggs Heat oven to 350 degrees F. Butter and flour and 8-inch or 9-inch square baking dish. Sprinkle a little of the flour over the pecans and raisins and set aside.Sift remaining flour with baking powder, baking soda, salt, finger, cinnamon, nutmeg and cloves. In a separate bowl, combine cane or corn syrup and water. In large mixing bowl, cream butter and sugar until fluffy. Beat in eggs, one at time . Beat in sifted dry ingredients by thirds, alternating with syrup mixture in 2 parts. Beat well after each addition. Gently fold in pecans and raisins. Pour batter into prepared pan and bake 55 minutes, or until a cake tester inserted near the center comes out clean. Let cake cool before serving i squares, but it is also delicious hot. Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page