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.