Louisiana Syrup Cake
Gâteau De Sirop
Ingrediënten
Makes: 12 Servings
- Shortening Or Oil And Flour For Prepping The Pan
- 1½ Cups Granulated Sugar
- ¾ Cup Vegetable Oil
- 1 Cup Cane Syrup See Cake Note
- 2 Teaspoons Baking Soda
- 1 Cup Boiling Water
- 2½ Cups All-Purpose Flour
- 1 Teaspoon Ground Ginger
- ½ Teaspoon Ground Cloves
- ½ Teaspoon Ground Cinnamon
- ½ Teaspoon Salt
- 2 Large Eggs Lightly Beaten
- 2 Teaspoons Confectioners’ Sugar For Dusting The Top If Desired
Instructies
- Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
- Grease A 13" × 9" Pan With Vegetable Shortening Or Oil, And Dust With Flour.
- Shake Out The Excess Flour, And Set The Pan Aside.
- Place The Sugar, Oil, And Cane Syrup In A Large Mixing Bowl And Stir With A Wooden Spoon To Combine.
- Dissolve The Baking Soda In The Boiling Water And Stir Into The Syrup Mixture.
- Place The Flour, Ginger, Cloves, Cinnamon, And Salt In A Small Mixing Bowl And Stir To Combine.
- Turn These Dry Ingredients Into The Batter And Blend With The Spoon Or An Electric Mixer On Low Speed Until Combined.
- Add The Eggs, And Stir Or Blend Until Well Incorporated And Smooth, 1 Minute More.
- Pour The Batter Into The Prepared Pan, And Place The Pan In The Oven.
- Bake The Cake Until It Is Deeply Golden Brown And The Top Springs Back When Lightly Pressed, 35 To 40 Minutes.
- Remove The Pan From The Oven, Let It Rest 15 Minutes, Then Slice And Serve Warm.
- Dust With The Confectioners’ Sugar, If Desired, Just Before Serving.
Notes / Tips / Wine Advice:
Cake Note:
Instead Of The Cane Syrup, You Can Use 1 Cup Molasses Or Sorghum.--------------------------------------------------------------------------------------------------
