The Gateau de Sirop is a traditional French Cajun dessert, and the addition of figs makes it an especially wonderful fall treat. This Fig Gateau de Sirop came to us from the kitchen of Katie Shirkey-Leithead.
Fig Gâteau de Sirop
A traditional Cajun French cake.
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- 1 (20-ounce) jar fresh figs in heavy syrup, drained and mashed
- 2 large eggs, beaten
- 1 cup cane syrup, such as Steen’s
- ¾ cup buttermilk
- ½ cup vegetable oil
- ⅓ cup sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon grated nutmeg
- ½ teaspoon pumpkin pie spice
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ cup confectioners’ sugar (optional)
- Vanilla ice cream
- Fig preserves
- Preheat oven 350°. In a large bowl, combine mashed figs, eggs, cane syrup, buttermilk, and oil. Add sugar, salt, cinnamon, nutmeg, and pumpkin pie spice, blending well.
- In a small bowl, combine flour and baking soda. Slowly stir flour mixture into fig mixture. Pour into a greased tube pan.
- Bake about 1 hour or until a wooden pick inserted near the center of the cake comes out clean. Let cool completely in pan. Invert onto a cake plate, and sprinkle confectioners’ sugar over cake; serve with ice cream and preserves, if desired.
Louisiana Cookin https://www.louisianacookin.com/
Will surely be making this.
Made one similar to this for Dad. He always talked about a Gateau cake his Grandma Annie made. When I brought it to him I asked how close it was to my great grandma’s. He answered “Pretty damn close!” He wouldn’t share it with anyone!
It is the recipe I was so happy to see, I will be making this cake as soon as
I get all of the ingriendents !!!! Thank you so much !!!!!!!!!!!!!!!!!!!!!!