Old-Fashioned Cajun Cake

 The “Old-Fashioned Cajun Cake” is a beloved classic, not to be confused with a fancy layer cake. It’s a humble, single-layer, dump-and-stir cake that is famously moist, rich, and often paired with a decadent sauce or icing that soaks into it while it’s still warm.

The most famous version is the Cajun Syrup Cake or Gateau Sirop, but another classic is the Old-Fashioned Cajun Caramel Cake (which often uses an icing that forms a fudgy layer).

Here is a recipe for the quintessential old-fashioned Cajun syrup cake, along with the method for the caramel icing version.

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Version 1: Classic Cajun Syrup Cake (Gateau Sirop)

This cake uses cane syrup (like Steen’s 100% Pure Cane Syrup), a staple in Cajun pantries. It’s incredibly moist, spicy, and simple to make.

Ingredients for the Cake:

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• 2 teaspoons ground cinnamon

• 1 teaspoon ground ginger

• ½ teaspoon ground cloves

• ½ teaspoon salt

• 1 cup 100% pure cane syrup (e.g., Steen’s)

• 1 cup buttermilk

• 2 large eggs

• ½ cup granulated sugar

• ½ cup vegetable oil or melted butter

Instructions:

1. Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a large cast-iron skillet.

2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.

3. Combine Wet Ingredients: In another bowl, beat the eggs. Then add the cane syrup, buttermilk, sugar, and oil. Mix until well combined.

4. Make the Batter: Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon just until combined. Do not overmix.

5. Bake: Pour the batter into the prepared pan. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.

6. Serve: This cake is often served simply dusted with powdered sugar or with a dollop of whipped cream. It’s delicious warm or at room temperature.

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Version 2: Old-Fashioned Cajun Caramel Icing Cake

This is the “church supper” and “grandmother’s kitchen” classic. The magic is in the cooked caramel icing poured over the warm cake, creating a fudgy, sugary layer.

Ingredients for a Simple Cake Base:

• 1 cup granulated sugar

• ½ cup unsalted butter, softened

• 2 large eggs

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• ¼ teaspoon salt

• 1 cup buttermilk

• 1 teaspoon vanilla extract

Ingredients for the Caramel Icing:

• 1 cup packed light brown sugar

• ½ cup unsalted butter

• ¼ cup whole milk or evaporated milk

• 1 teaspoon vanilla extract

• Pinch of salt

• 1½ – 2 cups powdered sugar, sifted

Instructions:

For the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan.

2. Cream sugar and butter until light and fluffy. Beat in eggs one at a time.

3. In a separate bowl, whisk together flour, baking soda, and salt.

4. Add the flour mixture to the creamed mixture alternately with the buttermilk, beginning and ending with flour. Stir in vanilla.

5. Pour into the prepared pan and bake for 25-35 minutes, or until a toothpick comes out clean. Do not let the cake cool completely.

For the Caramel Icing (make this while the cake is baking):

1. Melt: In a medium saucepan over medium heat, melt the brown sugar and butter together, stirring constantly until it comes to a boil.

2. Boil: Let it boil for 2 full minutes without stirring.

3. Combine: Remove from heat and immediately whisk in the milk, vanilla, and salt. The mixture will bubble vigorously.

4. Thicken: Let it cool for a few minutes, then gradually whisk in the powdered sugar until the icing is smooth and has reached a pourable but slightly thickened consistency.

5. Ice the Cake: This is the key step. As soon as the cake comes out of the oven, immediately pour the warm icing over the hot cake. Spread it evenly with a spatula. The icing will seep into the cake and set into a delicious, fudgy layer as it cools.

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Key Characteristics of an Old-Fashioned Cajun Cake:

• Humble Ingredients: It uses pantry staples like flour, sugar, spices, and buttermilk.

• Simple Method: It’s a “dump cake” or one-bowl method—no fancy techniques required.

• Moist & Dense: The use of buttermilk, oil, and syrups creates a dense, moist crumb, not a light and fluffy one.

• The Icing/Syrup is the Star: The cake itself is often a vehicle for the rich, spiced syrup or the cooked caramel icing.

• Nostalgia Factor: The taste is deeply connected to memory and tradition for many from the region.

Enjoy your taste of Cajun country! This is the kind of cake that is best shared with family and friends with a strong cup of community coffee.