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.
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