Golden Syrup Cake
An absolute classic of British baking. This Golden Syrup Cake is exceptionally moist and tooth-achingly sweet. It’s incredibly easy to make.
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Servings: 9
INGREDIENTS
- 100 g Block Margarine or Butter
- 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
- Pre-heat your oven to 160°c (140°c for a fan-assisted oven) and grease & line a 900g (2lb) loaf tin with grease-proof paper.
- Place the butter, syrup and sugars into a medium pan and heat gently until the ingredients are just melted together, stirring occasionally. Once melted together, set aside and allow to cool for at least 10 minutes.
- In a small bowl/jug, beat the milk and egg together. Set aside.
- In a large bowl, sift the flour. Add the egg/milk mixture and the cooled syrup mixture and beat until combined and you have a lump free batter.
- Pour the mixture into your pre-lined loaf tin.
- Bake in your pre-heated oven for around 1 hour until golden on top and a skewer inserted comes out clean.
- Leave to cool for 10 minutes before poking the cake all over with a skewer and spreading 2 tablespoons of golden syrup over the top.
- Allow to cool completely before serving. For best results, leave the cake in the greaseproof lining & add an extra piece of greaseproof paper to the top before wrapping in tin foil for a few days before serving. This will give a deeper flavour to the cake.
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.
NOTES
Golden Syrup:
Golden syrup is a classic British baking ingredient. If you don’t have any, light corn syrup is the closest substitute but won't give the same flavour, so I would recommend sourcing some golden syrup, particularly for this recipe. For more information, including all possible substitutions, where to buy it and how to make your own, see my Golden Syrup Ingredient Guide.Self-raising Flour:
Don't have self-raising flour? For this recipe, simply whisk together 200g (1⅔ cups) plain flour and 2¾ teaspoons baking powder instead. If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-raising Flour Ingredient Guide.Egg Size:
When it comes to eggs, I always buy mixed-weight free-range eggs. Generally speaking, egg size doesn’t make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you’re unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That’s what this recipe has been tested with.Tried this recipe?
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