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A dense, moist cake with pecans and raisins. The recipe comes from a Creole/Cajun cookbook and includes a full cup of syrup, cinnamon, cloves and ginger. The syrup  I use is Tate and Lyles Golden Syrup from England. This unique syrup is thick and gives the cake a specially rich texture. Long lasting, this cake is a good keeper.

Louisiana syrup cake or Gateau de Sirop

  • Serves 8-10

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