This easy cake recipe by Cajun food authority Marcelle Bienvenu is studded with pecans and is typical of Cajun cooking--it's rustic, humble and made with ingredients that are always on hand. Serve this easy cake recipe for breakfast with cafe au lait or as a simple dessert accompanied by whipped cream or ice cream. Cane syrup comes from cane juice that has been cooked until it's golden and toasty-flavored. You can use molasses or honey in its place.

Source: EatingWell Magazine, September/October 2012


Recipe Summary test

1 hr 15 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Place a 7-by-11-inch (or 9-inch round) metal baking pan in the oven to heat.

  • Beat egg in a large heatproof mixing bowl. Add syrup, white whole-wheat flour, all-purpose flour and salt; mix well to blend. Stir in butter. Combine boiling water and baking soda in a bowl, then pour into the batter; stir just to combine. Carefully coat the preheated pan with cooking spray. Pour the batter into the pan. Top with pecan halves.

  • Bake the cake until a knife inserted in the center comes out with a few crumbs attached to it, 30 to 32 minutes. Cool in the pan on a wire rack for 30 minutes. Serve warm with whipped cream, if desired.


Make Ahead Tip: Wrap cooled cake airtight and keep at room temperature for up to 2 days

Nutrition Facts

327 calories; protein 5.6g; carbohydrates 50.7g; dietary fiber 3.1g; sugars 26.6g; fat 12.5g; saturated fat 2.8g; cholesterol 30.9mg; vitamin a iu 129.7IU; vitamin c 0.1mg; folate 51.2mcg; calcium 16.3mg; iron 3.2mg; magnesium 19.5mg; potassium 97.2mg; sodium 161.8mg; thiamin 0.2mg; added sugar 26g.

3 1/2 starch, 2 1/2 fat