{Guest Post Tuesday} Gateau De Sirop

written by Jessica Chiasson Wood on November 15, 2011 in Guest Post with 25 comments

I am so excited about today’s guest post because it is with one of my favorite foodie friends and bloggers Gerry at Foodness Gracious. Gerry has been a dear friend of mine ever since I started Cajunlicious so it is an honor to have him here today!  Gerry is an incredible cook, his food is homemade with love and passion and he is a stay at home dad to a beautiful daughter, Miranda & an adorable son, Quinn! If you are not already friends with Gerry head over to Foodness Gracious NOW and show him some love!

Gerry, I want to extend a HUGE thank you for your amazing guest post today!

So, without further ado I give you Gerry’s Gateau De Sirop

Hello everyone, I would just like to thank Jessica for asking me to guest post on her amazing blog. I have been following Cajunlicious for some time now even before her fancy makeover and watching it grow and progress has been very interesting. I love the insight into Cajun food and all it stands for and wish I could visit someday to sample the rich, spicy and fantastic choices that I see on Cajunlicious.

I had the choice of making something fall related or Cajun, and I think my Gateau De Sirop hits the spot on both levels. You could have this at your thanksgiving table as a side bread or along with some coffee in the morning whilst preparing the mountains of food which will be consumed later that day. I had to do a little research for this cake as I didn’t want to mess this one up and the more I read about it the more I realized it sounded familiar to me as a very rich gingerbread. I don’t want to upset anyone by saying this but it really reminds me of the gingerbread my mom would make when I was growing up back in Scotland, so this was a huge plus for me. As I looked through the list of ingredients which wasn’t too long I came upon Steen’s Cane Syrup. It was time to open a new tab and find out what this was all about. Steen’s is a pure cane syrup from Southern Louisiana and the Steen family have been making this syrup since the early 1900′s. Finding this product here in California proved to be almost impossible, maybe If I had more time I could have sourced it but time is not always on my side. I was disappointed as I really wanted to make this iconic cake and this being my very first guest post, well I was feeling a little pressure to impress Miss Cajunlicious. It was then that I remembered about a syrup which is widely used in Scotland, It’s from a company called Lyles and It’s also a pure cane syrup which we use in our gingerbread. This is not an easy item to find in the regular grocery store either but it’s not as elusive as Steen’s. I bought my can of syrup and made my very first Gateau De Sirop which I was very happy with. It had a nice ginger flavor to it and was a little bit sticky on top. I’ve had a few slices now and the way I like to eat it is with butter slathered on top along with my coffee.

How do you eat your Gateau De Sirop?

Here’s the recipe adapted from Gumbo Pages:

  • 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 freshly ground nutmeg
  • 1/3 cup sugar
  • 2 eggs, unbeaten
  • 3/4 cup whole milk
  • 1/2 cup vegetable shortening
  • 1 cup Steen’s cane syrup ( I used Lyles Cane Syrup)
    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.

Gerry

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Thank you so much Gerry for being this week’s

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