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.
- 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
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search this siteChuck Taggart email chuck (at) gumbopages (dot) com