Food and Recipes Desserts Cakes Acadian Syrup Cake with Roasted Pears and Caramel Sauce Recipe 4.0 (1) Add your rating & review A Cajun classic, this spice cake (aka Gateau au Sirop) gets much of its sweet flavor from a Southern staple, cane syrup. We love Steen's 100% Pure Cane Syrup, made in Louisiana. If you can't find pure cane syrup, don't sub a blended syrup; use honey instead. Roast the pears and make the caramel sauce while the cake cools. To dress up the cake for serving, we used a fleur-de-lis stencil to create a powdered sugar design atop this glorious dark and deeply delicious cake. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on January 4, 2022 Print Rate It Share Share Tweet Pin Email Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas Hands On Time: 20 mins Total Time: 3 hrs Yield: 8 to 10 servings Ingredients 3 cups cake flour 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon table salt 1/2 teaspoon fresh finely ground black pepper 1/4 teaspoon ground cloves 1 1/2 cups dark cane syrup or honey 1/2 cup vegetable oil 1 large egg, lightly beaten 1 cup buttermilk Shortening Powdered sugar Roasted Pears Caramel Sauce Spiced Whipped Cream Directions Preheat oven to 350°. Whisk together first 8 ingredients in a large bowl; make a well in center of mixture. Whisk together syrup and next 3 ingredients in a medium bowl; add to dry ingredients. Whisk until blended. Pour batter into a greased (with shortening) and floured 9-inch springform pan. Bake at 350° for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes. Remove cake from pan, and cool 1 hour on wire rack. Sprinkle powdered sugar over cake, and serve warm or at room temperature with Roasted Pears, Caramel Sauce, and Spiced Whipped Cream. Rate it Print