Gateau de sirop
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Plus 1 tablespoon solid |
| Vegetable shortening, in all | ||
| ⅓ | cup | Sugar |
| ⅓ | cup | Steen's Pure Cane Syrup |
| ⅓ | cup | Boiling water |
| 1 | Egg, beaten | |
| ½ | teaspoon | Baking powder |
| ¾ | teaspoon | Ground cinnamon |
| 1 | teaspoon | Salt |
| 1½ | cup | Flour |
| ¾ | teaspoon | Grated nutmeg |
| ½ | teaspoon | Baking soda |
| For sugarcinnamon topping: | ||
| ⅓ | cup | Light brown sugar |
| 2 | teaspoons | Cinnamon |
| 3 | tablespoons | Flour |
| 3 | tablespoons | Solid vegetable shortening |
| ⅓ | cup | Roasted pecan pieces |
Directions
Preheat oven to 350 degrees F. Grease a 9-inch cake pan with 1 tablespoon of shortening. In a mixing bowl, cream ⅓ cup of shortening, sugar and syrup together. Add the water and mix well.
Mix in the egg. Add the baking powder, cinnamon, salt, flour, nutmeg, and baking soda, beating until smooth. Pour the batter into the prepared pan and bake for about 35 minutes or until the cake sets.
For the topping: In a mixing bowl, combine the sugar, cinnamon, flour, shortening, and pecans together, mix well. Spread the topping evenly over the baked cake and return to the oven. Bake for 20 minutes, or until the topping melts. Remove from the oven and serve warm.
Yield: 1 cake
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