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Syrup Cake
(Gateau De Sirop)
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| What You Need: |
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9 tablespoons butter, softened
2 tablespoons plus 2½ cups unsifted flour
1½ teaspoons double-acting baking powder
½ teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg, preferably freshly grated
¼ teaspoon ground cloves
½ teaspoon salt
½ cup coarsely chopped pecans
½ cup seedless raisins
1 cup pure cane syrup (see Glossary), or substitute 2/3 cup dark corn syrup mixed with 1/3 cup dark molasses
1 cup boiling water
½ cup sugar
2 eggs
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| How To Cook: |
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1. Preheat the oven to 350°F. With a pastry brush, spread 1 tablespoon of the softened butter over the bottom and sides of a 9-by-9-by-2-inch baking pan.
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2. Add 1 tablespoon of the flour and tip the pan from side to side to distribute it evenly. Invert the pan and rap the bottom sharply to remove the excess flour.
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3. Combine 2½ cups of the flour, the baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and salt, and sift them together into a mixing bowl.
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4. In a separate bowl, mix the remaining tablespoon of flour with the chopped pecans and raisins. Pour the syrup and boiling water into another bowl and mix the liquids well.
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5. In a deep bowl, cream the remaining 8 tablespoons of softened butter and the sugar together by beating and mashing them against the sides of the bowl with the back of a large spoon until the mixture is light and fluffy. Beat in the eggs, one at a time.
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6. Add about 2/3 cup of flour-and-spice mixture and, when it is well incorporated, beat in ½ cup of the syrup mixture. Repeat three more times, alternating about 2/3 cup of the flour-and-spice mixture with ½ cup of the syrup mixture, and beating well after each addition.
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7. Add the floured pecans and the raisins and, with a rubber spatula, fold them in gently but thoroughly.
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8. Pour the batter into the prepared pan, spreading it evenly and smoothing the top with the spatula. Bake the syrup cake in the middle of the oven for 50 to 60 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
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9. Cool and serve the syrup cake from the pan or, if you prefer, turn it out on a wire rack to cool and serve the cake from a plate.
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To Make: one 9-inch square cake
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