GÂTEAU DE SIROP (Cajun syrup cake) This one's a classic, made from rich, dark Louisana cane syrup, like that made by Steen's Syrup Mill (my brand of choice). It's about as Cajun as it gets. Serve with a drizzle of cane syrup if you like, plus some sweetened whipped cream. 2-1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground ginger 1-1/2 teaspoons cinnamon 1/2 teaspoon freshly ground nutmeg 1/3 cup sugar 2 eggs, unbeaten 3/4 cup whole milk 1/2 cup vegetable shortening 1 cup Steen's cane syrup Combine dry ingredients, then in a mixing bowl add milk, eggs one at a time, shortening and cane syrup. Beat gently only until all ingredients are mixed together (do NOT overbeat!), then pour batter into a bundt pan, tube pan or deep cake pan and bake at 350°F for 30 to 35 minutes. Chef John Foise
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