Steen’s cane syrup takes center stage in this cajun dessert recipe.  The dense, nutty flavor pairs nicely with vanilla ice cream, simple custard sauces, or whipped cream.  Some gateaux de sirop are heavily spiced like gingerbread; I prefer a whisper of cloves, cinnamon, ginger, and a hit of ground black pepper to keep people guessing.  Many folks in south Louisiana bake gateau de sirop as muffins or in a loaf pan; I prefer a 9 x 13 sheet pan.  The sheet cake is easy to serve directly from the pan, and this recipe yields a cake large enough for a Mardi Gras house party.

1 stick butter, softened

2 cups flour

1/2 cup white sugar

2 cups Steen’s cane syrup

2 large eggs

1 tsp salt

1/2 tsp baking soda

1/4 tsp ground ginger

1/4 tsp cloves

1/4 tsp cinnamon

1/2 tsp finely ground black pepper

1/2 cup sour milk (stir 1 tsp cider vinegar into 1/2 cup milk)

2 tsp vanilla extract

3/4 cup chopped pecans

Heat oven to 350; butter & flour a 9 x 13 inch baking pan.  Cream butter & sugar with mixer until fluffy; beat in syrup and eggs.  In a separate bowl, mix flour, salt, baking soda, and spices.  Stir half of the flour mixture into the butter mixture, then stir in half of the milk.  Repeat, and stir in vanilla.  Scrape batter into pan; sprinkle on chopped pecans, pressing lightly so that pecans are just barely submerged in the batter.  Bake for 50 minutes, or until a wooden pick inserted into the center of the cake comes out clean.