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  • Writer's pictureTommy Centola

Cane Syrup Cake

Updated: Jan 4, 2020

Here is a dessert that is uniquely Louisiana. I only use Steen’s Cane Syrup. Before I take a trip to New Orleans, I always check to see how much I have on hand. I am never without it.

2 sticks Butter

1 cup Cane Syrup

3 large Eggs

3 cups Cake Flour,

Pinch of Salt

1 tablespoon Baking Powder

1 teaspoon Cinnamon

1/4 teaspoon Allspice

1/2 cup Raisins

Whipped Cream

Preheat oven to 375 degrees.

Lightly grease a 9-inch square baking pan. In the bowl of an electric mixer, cream the butter until light and fluffy. Beat in the cane syrup. Add the eggs, one at a time, beating well after each addition. Sift together the flour, salt and baking powder. Add the dry ingredients to the syrup mixture. Add the cinnamon and allspice. Fold in the raisins and pour the mixture into the prepared pan. Bake for about 40 minutes, until a cake tester inserted into the center of the cake comes out clean. After it has cooled, cut into squared and served topped with whipped cream.


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