(Cajun syrup cake)

This one's a classic, made from rich, dark Louisana cane syrup, like that made by Steen's Syrup Mill (my brand of choice). It's about as Cajun as it gets. Serve with a drizzle of cane syrup if you like, plus some sweetened whipped cream.

Combine dry ingredients, then in a 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!), then pour batter into a bundt pan, tube pan or deep cake pan and bake at 350°F for 30 to 35 minutes.


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Chuck Taggart   email chuck (at) gumbopages (dot) com