Gâteau de Sirop (Cajun Cane Syrup Cake)

 Also known as Cajun Gingerbread.

 

Ingredients: 

Cake Ingredients:

2-1/2 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon ground ginger

1/2 teaspoon all spice

1/2 teaspoon ground cloves

1/2 teaspoon salt

1-1/2 cups Steen's pure cane syrup

1 large egg

1/2 cup melted butter, cooled

3/4 cup buttermilk

1-1/2 teaspoons baking soda 

Topping:

1/2 cup sugar

1/4 cup melted butter

2 Tablespoons Steen's pure cane syrup

1/4 teaspoon cinnamon

1 cup broken pecans

Directions: 

Preheat oven to 350.

Grease and flour a 8" baking pan

Mix together the flour, cinnamon, ginger, cloves and salt in a large bowl.

In another medium bowl ix the cane syrup, egg and cooled melted butter.

Heat the buttermilk in the microwave until hot, then stir in  the baking soda; it will foam.

Stir the buttermilk mixture into the wet mixture then add the wet mixture into the flour mixture. 

Pour the batter into the prepared pan and bake in the preheated oven for 45 minutes or until it is set and test clean with a toothpick.

Stir together the topping ingredients except for the pecans.

Spread half the topping over the cake with a spatula, then sprinkle the broken pecans over cake.

Top the pecans with the remaining sugar topping.

Bake for 2-3 minutes so the butter topping soaks into the cake. 

Remove the cake from the oven and cool completely.

Serve with whipped cream or vanilla ice cream.  

Source:   palatablepastime.com