Golden Syrup Cake
An easy British Golden Syrup Cake made with plenty of golden syrup for a sweet, moist, slightly dense cake, with an extra-sticky syrup glaze on top. Simple to make using the melting method, and even better after a day or two.
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Servings: 10 slices
INGREDIENTS
- 100 g Block Margarine or Butter (plus extra for greasing)
- 50 g Caster Sugar
- 50 g Soft Light Brown Sugar
- 200 g Golden Syrup (see Golden Syrup note below)
- 200 g Self-raising Flour (see Self-raising Flour note below)
- 1 Free-range Egg (at room temperature; see Egg Size note below)
- 150 ml Milk
- 2 tbsp Golden Syrup (see Golden Syrup note below)
EQUIPMENT
INSTRUCTIONS
- Preheat your oven to 160°C (140°C for fan-assisted ovens, Gas Mark 3 or 325°F). Grease and line a 900g (2lb) loaf tin with
greaseproof paper . Set aside. - Place the margarine/butter, syrup and sugars in a medium saucepan and warm gently over low-medium heat, stirring occasionally, until the ingredients are just melted together. Once melted, remove from the heat and set aside to cool for at least 10 minutes.
- In a small bowl/jug, beat the milk and egg together and set aside.
- In a large bowl, sift the flour before adding the milk/egg mixture and the cooled syrup mixture. Mix until combined, and you have a lump-free, somewhat runny batter.
- Pour the batter into your pre-lined loaf tin. Bake in your preheated oven for around 1 hour, until golden on top and a skewer inserted comes out clean.
- Remove from the oven and leave to cool for 10 minutes. Using a skewer or
cocktail stick , poke the top of the cake all over, then spread with 2 tablespoons of golden syrup. - Leave to cool completely in the tin. Once cool, remove the cake but keep the
greaseproof paper around it. For the best flavour and texture, cover the sticky top with another piece ofgreaseproof paper , wrap well and leave for at least 24 hours (but ideally 2–3 days) before serving.
Use the 1 hour as a guide time - different ovens may take longer. Check with a skewer inserted into the middle of your cake, and allow it to bake a little longer if required.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Golden Syrup: Golden syrup is the main flavour in this cake, so I really recommend using the real thing. Light corn syrup can technically be used, but it will give you a much paler cake with considerably less flavour - plus it won't really be a Golden Syrup Cake! I also don't recommend homemade "golden syrup" for this recipe. For more information, see my Golden Syrup Ingredient Guide.
Self-raising Flour: Don’t have self-raising flour? For this recipe, whisk together 200g (1½ cups) plain flour with 2¾ teaspoons baking powder instead. For more information and conversions, see my Self-raising Flour Ingredient Guide.
Egg Size: I use mixed-weight free-range eggs in my baking. If buying by size, a medium UK egg - roughly equivalent to a large US egg - is a good guide. This is the size the recipe has been tested with.
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