Acadian Syrup Cake
"Ken Smith, the executive chef at Upperline restaurant and an avid home baker, often serves this spiced, cane syrupsweetened cake. On special occasions such as Thanksgiving and Christmas he pairs it with a sauce made from satsumas, a clementine-like citrus fruit that grows in Louisiana and is available in the late fall. Click here for a recipe for the sauce...."
INGREDIENTS
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Ken Smith, the executive chef at Upperline restaurant and an avid home baker, often serves this spiced, cane syrup–sweetened cake. On special occasions such as Thanksgiving and Christmas he pairs it with a sauce made from satsumas, a clementine-lik
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SERVES 8–10
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INGREDIENTS
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2 ½ cups flour, plus more for the pan
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2 tsp. ground ginger
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2 tsp. ground cinnamon
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1 tsp. baking powder
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½ tsp. ground cloves
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½ tsp. fine salt
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½ tsp. finely ground black pepper
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1 ½ cups dark cane syrup, preferably Steen's brand
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½ cup canola oil
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1 egg, beaten
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1 ½ tsp. baking soda, dissolved in 1 cup boiling water
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Confectioners' sugar, for garnish
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