Golden syrup has been made in London since 1881 and is a sticky golden syrup that is great on toast, pancakes and great for baking.
This cake is really delicious with a cup of tea or warm with some custard. It tastes like a steamed syrup sponge cake but is much quicker to make. The cake is really light and fluffy and one slice is never enough!
My recipe was featured in January 2023 in Cumbria Life magazine.
If you keep the cake for a few days wrapped in parchment and foil the taste and texture get even better!!! If you can wait that long?
To start pre-heat the oven to 160 degrees centigrade (140 fan) Gas mark 3. Then line and grease a 2lb loaf tin.
In a medium sized pan put the butter, golden caster sugar, soft brown sugar and golden syrup. On a medium heat stir until everything is melted and the sugar has dissolved. Set aside to cool for 10-15 minutes.
In a measuring jug put the milk and egg and mix together with a fork.
In a large bowl weigh the flour then add the sugar mixture and milk mixture and beat together until you have a smooth batter.
Pour the batter into the prepared tin then bake for 60 minutes or until a cake tester comes out clean.
Use approx 2 Tbsp of golden syrup and brush on the top of the cake and then leave to cool.
Golden Syrup Loaf Cake
Sarah's servings: 12
Sarah's skill: Easy
Baking time: 60 minutes
Ingredients:
125g Butter
60g Golden Caster Sugar
60g Soft Brown Sugar
200g Golden Syrup
225g Self Raising Flour
1 Large Egg
150ml Milk
2 Tbsp Golden Syrup (for glazing)
Method:
Pre-heat the oven to 160 degrees centigrade (140 fan) Gas mark 3.
Line and grease a 2lb loaf tin.
In a medium sized pan put the butter, golden caster sugar, soft brown sugar and golden syrup. On a medium heat stir until everything is melted and the sugar has dissolved. Set aside to cool for 10-15 minutes.
In a measuring jug put the milk and egg and mix together with a fork.
In a large bowl weigh the flour then add the sugar mixture and milk mixture and beat together until you have a smooth batter.
Pour the batter into the prepared loaf tin.
Bake for 60 minutes or until a cake tester comes out clean.
Take 2 Tbsp of golden syrup and brush on the top of the cake and then leave to cool.
Sarah’s extra slice…….
These cakes actually get better and stickier after a few days if you can leave them that long!
It tastes great warm with custard too!!
Easy to freeze.