GÂteau De Sirop-Louisiana Cane Syrup Cake

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***

• Ready In: 55 mins
• Serves: 10-12

Ingredients

• 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

Directions

1. Combine dry ingredients in a large mixing bowl.
2. Add milk, eggs one at a time, shortening and cane syrup.
3. Beat *gently* only until all ingredients are mixed together (do NOT overbeat!
4. Pour batter into a well greased bundt or tube pan and bake at 350°F for 30 to 35 minutes.
5. Serve with a dollop of whipped cream with a little line of cane syrup and a sprinkle of cinnamon over it.