Pecan and Cane Syrup Cake


Recipe courtesy of Poppy Tooker

Serves 8 to 10

  • 1 1/4 cups unbleached pastry flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 1/2 cup water, cool
  • 1/3 cup light brown sugar 
  • 1/2 cup Steen’s cane syrup 
  • 1 teaspoon vanilla extract 
  • 1 extra large egg
  • 3/4 cup finely chopped (almost pulverized) native pecans 
  • sifted confectioner’s sugar for the top 


Pecan and Cane Syrup Cake

Pecan and Cane Syrup Cake

Click image to enlarge




Grease and flour a 9-inch cake pan. Preheat oven to 350˚ F. Sift together the flour, soda, and salt. Melt butter and water in a glass mixing bowl, in the microwave. Do not let water boil. Whisk into the water-butter mixture, the brown sugar, syrup, vanilla and then the egg.

Add the dry ingredient mixture, and whisk for a moment or two until lumps dissolve. The batter will be very loose. Add the pecans, and stir until combined. Pour into the pan. Rap gently on the counter to knock out any air bubbles. Bake about 35 minutes, or until a toothpick inserted into the middle comes out clean.

Gently turn out onto a cake plate and dust with confectioner’s sugar.

Allow to cool and serve.

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