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  • Sarah L Samuels

Golden Syrup Loaf Cake

Updated: Apr 29

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:


  1. Pre-heat the oven to 160 degrees centigrade (140 fan) Gas mark 3.

  2. Line and grease a 2lb loaf tin.

  3. 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.

  4. In a measuring jug put the milk and egg and mix together with a fork.

  5. In a large bowl weigh the flour then add the sugar mixture and milk mixture and beat together until you have a smooth batter.

  6. Pour the batter into the prepared loaf tin.

  7. Bake for 60 minutes or until a cake tester comes out clean.

  8. 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.

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6 Comments


weyman124
Jan 05

Our village coffee morning loved this cake. Thankyou Sarah's Slice. Its a winner.

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Sarah L Samuels
Jan 08
Replying to

That’s great to hear - thank you

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Louise Gale
Louise Gale
Sep 22, 2021

I’ve got it in the oven right now , just what I fancied!

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Sarah L Samuels
Sep 22, 2021
Replying to

Let me know what you think. Sarah

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FIONA SINFIELD
FIONA SINFIELD
Sep 21, 2021

Oh boy, this looks right up my street! Cannot wait to try it, thanks for sharing ♥️

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Sarah L Samuels
Sep 21, 2021
Replying to

Your welcome - let me know what you think. Sarah

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