Gateau Sirop
Prep time
Cook time
Total time
Recipe by:
Serves: 8 to 10
  • 2 cups canola oil
  • 3½ cups sugarcane syrup, such as Steen's
  • 2 cups sugar
  • ⅔ cup dark sugarcane molasses, such as Steen's
  • 4 teaspoons baking soda
  • 2 cups boiling water
  • 8 large eggs
  • 4 teaspoons ground cinnamon
  • 4 teaspoons ground cloves
  • 4 teaspoons ground ginger
  • 4 tablespoons vanilla extract
  • 4 cups sifted all-purpose flour
  • ¾ cup chopped pecans
  • Sugarcane syrup, for serving
  • Powdered sugar, for serving
  1. Preheat the oven to 350ºF.
  2. In a mixing bowl, combine the oil, cane syrup, sugar, and molasses.
  3. In a separate container, stir the baking soda into boiling water and add to the syrup mixture. Add all the remaining ingredients, other than the pecans and beat well.
  4. In a 12 x 20 greased baking pan, pour all contents.
  5. Place the pan on the center rack of the oven and bake for 30 minutes. Rotate the pan and add chopped pecans to the top, and bake for another 15 minutes, until the cake is done throughout.
  6. Slice and serve drizzled with cane syrup and dusted with powdered sugar.
I implore you to use Louisiana-based Steen’s cane syrup and molasses in this recipe. This is a whole different dish if you use standard maple or Karo-type syrup. As well, Louisiana pecans are preferred, but I would concede that walnuts might be substituted, but only if necessary.
Recipe by Acadiana Table at