Golden Syrup Cake is a quick, delicious cake to bake and is sure to be a favourite with your family. It can be in the oven in around 10 minutes, and is beautifully moist and sweet without any icing.
The recipe came from The Pink Whisk Guide to Cake Making by Ruth Clemens which we reviewed earlier this week. Ruth also has another version of Golden Syrup Cake on her blog, The Pink Whisk. Golden Syrup Loaf Cake is an egg free recipe so would be perfect for anyone with an egg allergy or when you are all out of eggs but feel like baking.
Although we have used golden syrup in plenty of recipes, this was the first time we have baked a golden syrup cake. It was really delicious, with a light texture and went perfectly with a cup of tea. We froze half the cake and have been including it in our lunch boxes this week. We will be definitely be baking this one again.
Golden Syrup Cake
Golden Syrup Loaf Cake is beautifully moist, egg free, and can be in the oven in around 10 minutes.
Recipe type: Cakes
- 75 g (2¾ oz) butter
- 50 g (1¾ oz) caster (superfine) sugar
- 150 g (5½ oz) golden syrup
- 100 ml (3½ fl oz) boiling water
- 200 g (7 oz) plain (all purpose) flour
- ½ tsp baking powder
- ½ tps bicarbonate of soda
- Line tin with baking paper. Use a Loaf Tin: 18.5 cm x 11.5 cm (7 x 4½ in). Preheat oven to 160 deg C (350 deg F).
- Place flour, bicarb soda, and baking powder in a large bowl, and whisk to combine.
- Place remaining ingredients in a medium saucepan. Stirring occasionally over a gentle heat, until butter and sugar have melted.
- Remove from the heat and pour over the flour mixture Whisk together until combined and batter is smooth.
- Pour into prepared tin and cook for 35-40 minutes. Cool on wire rack.
If you enjoyed Golden Syrup Cake, check out our Butterscotch Pecan Self-Saucing Pudding, which also uses golden syrup.
For your daily sugar fix you can subscribe or follow us on facebook, twitter, google plus and pinterest.