• Sarah L Samuels

Golden Syrup Loaf Cake

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!


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?


Jump to recipe

To start pre-heat the oven to 160 degrees centigrade (140 fan). 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.



Ingredients:


125g Butter

60g Golden caster sugar

60g Soft brown sugar

200g Golden syrup

225g Self raising flour

1 Large egg

150ml Semi skimmed milk

2 Tbsp Golden syrup for glazing


Method:


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

  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.


Download recipe

GoldenSyrupLoafCake
.pdf
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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!!



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