Recipe courtesy of Emeril Lagasse
Episode: Real and Rustic
Gateau de Sirop
1 hr
5 min
55 min
1 cake
1 hr
5 min
55 min
1 cake


  • Cinnamon-sugar mixture in shaker
  • Powdered sugar in shaker
  • 1/3 cup plus 1 tablespoon solid vegetable shortening, in all
  • 1/3 cup sugar
  • 1/3 cup Steen's Pure Cane Syrup
  • 1/3 cup boiling water
  • 1 egg, beaten
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 1/2 cups flour
  • 3/4 teaspoon grated nutmeg
  • 1/2 teaspoon baking soda
  • Sugar-cinnamon topping:
  • 1/3 cup light brown sugar
  • 2 teaspoons cinnamon
  • 3 tablespoons flour
  • 3 tablespoons solid vegetable shortening
  • 1/3 cup roasted pecan pieces
  • Whipped cream in pastry bag with star tip
  • Fresh mint sprigs


Preheat oven to 350 degrees. Grease a 9-inch cake pan with 1 tablespoon of shortening. In a mixing bowl, cream 1/3 cup of shortening, sugar and syrup together. Add the water and mix well. Mix in the egg. Add the baking powder, cinnamon, salt, flour, nutmeg, and baking soda, beating until smooth. Pour the batter into the prepared pan and bake for about 35 minutes or until the cake sets. For the topping: In a mixing bowl, combine the sugar, cinnamon, flour, shortening, and pecans together, mix well. Spread the topping evenly over the baked cake and return to the oven. Bake for 20 minutes, or until the topping melts. Remove from the oven and serve warm. Garnish with whipped cream, mint, cinnamon-sugar mixture, and powdered sugar.


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