Gateau de Sirop - Syrup Cake or Masse Pain (as it is often called)
SERVES: 8 to 10

This smooth-textured cake made with Steen’s 100% Pure Cane Syrup is an old-fashioned Acadian favorite. I love to make this cake for special occasions, especially my Daddy’s birthday.


  • 1/3 cup solid vegetable shortening
  • 1/3 cup sugar
  • 1/3 cup Steen’s 100% Pure Cane Syrup
  • 1/3 cup boiling water
  • 1 large egg, beaten
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 teaspoon nutmeg
  • 1 1/2 cups flour

Preheat oven to 340 degrees F. Lightly butter a 9-inch cake pan or a 9x5x3 inch loaf pan. In a mixing bowl, cream together the shortening and sugar. Add the cane syrup and boiling water and mix well. Add the beaten egg and stir to combine. Add the baking powder, baking soda, salt, nutmeg and flour. Mix until smooth. Pour the batter into the prepared pan and bake for about 35 minutes, until the top springs back when touched. Serve warm with sweetened whipped cream.

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