Acadian Syrup Cake with Roasted Pears and Caramel Sauce
"A Cajun classic, this spice cake (aka Gateau au Sirop) gets much of its sweet flavor from a Southern staple, cane syrup. We love Steen's 100% Pure Cane Syrup, made in Louisiana. If you can't find pure cane syrup, don't sub a blended syrup; use honey instead. Roast the pears and make the caramel sauce while the cake cools. To dress up the cake for serving, we used a fleur-de-lis stencil to create a powdered sugar design atop this glorious dark and deeply delicious cake...."
INGREDIENTS
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Ingredients
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3 cups cake flour
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2 teaspoons ground cinnamon
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1 teaspoon ground ginger
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1 teaspoon baking soda
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1 teaspoon baking powder
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1/2 teaspoon table salt
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1/2 teaspoon fresh finely ground black pepper
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1/4 teaspoon ground cloves
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1 1/2 cups dark cane syrup or honey
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1/2 cup vegetable oil
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1 large egg, lightly beaten
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1 cup buttermilk
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Shortening
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Powdered sugar
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Roasted Pears
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Caramel Sauce
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Spiced Whipped Cream
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Preparation
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1. Preheat oven to 350°. Whisk together first 8 ingredients in a large bowl; make a well in center of mixture. Whisk together syrup and next 3 ingredients in a medium bowl; add to dry ingredients. Whisk until blended. Pour batter into a greased (wit
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2. Bake at 350° for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes. Remove cake from pan, and cool 1 hour on wire rack. Sprinkle powdered sugar over cake, and serve warm or at r
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