Prep 15 mins
Cook 40 mins
You can't be from Louisiana and not have at least one copy of a syrup cake recipe. This one has been used in my family for years and originally came from a chef who worked at Brennan's. You can't get much more Cajun than this. ***As for syrup, we use Steen's which is readily available at most grocery stores***
- 2 1⁄2 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon ground ginger
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon nutmeg, freshly ground
- 1⁄3 cup sugar
- 2 eggs, unbeaten
- 3⁄4 cup whole milk
- 1⁄2 cup vegetable shortening (Butter flavored Crisco)
- 1 cup cane syrup
- Combine dry ingredients in a large mixing bowl.
- Add milk, eggs one at a time, shortening and cane syrup.
- Beat *gently* only until all ingredients are mixed together (do NOT overbeat!
- Pour batter into a well greased bundt or tube pan and bake at 350°F for 30 to 35 minutes.
- Serve with a dollop of whipped cream with a little line of cane syrup and a sprinkle of cinnamon over it.