Acadian Syrup Cake | Saveur
This spiced, cane-syrup sweetened cake comes from Ken Smith, the executive chef at New Orlean's Upperline restaurant and an avid home baker.
Ingredients
- 2 <sup>1</sup>⁄<sub>2</sub> cups flour, plus more for the pan
- 2 tsp. ground ginger
- 2 tsp. ground cinnamon
- 1 tsp. baking powder
- <sup>1</sup>⁄<sub>2</sub> tsp. ground cloves
- <sup>1</sup>⁄<sub>2</sub> tsp. fine salt
- <sup>1</sup>⁄<sub>2</sub> tsp. finely ground black pepper
- 1 <sup>1</sup>⁄<sub>2</sub> cups dark cane syrup, preferably Steen's brand
- <sup>1</sup>⁄<sub>2</sub> cup canola oil
- 1 egg, beaten
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. baking soda, dissolved in 1 cup boiling water
- Confectioners' sugar, for garnish
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