Golden Syrup Cake (1lb Tin)

This golden syrup cake is delicious and moist and goes perfect with some warm custard. Though it’s a cake it soft sponge like texture reminds me of a sweet pudding so it makes the perfect after dinner dessert.

Golden syrup is a thick syrup with the consistency and appearance of honey.  It is very sweet and has a distinctive caramel like flavour. It is readily available in the UK in all supermarkets and it makes the perfect addition to many sweet desserts. Golden syrup cake is made with golden syrup and melted butter. The melted butter along with the syrup gives the cake a sweet sponge like texture. It can be eaten cold or warm and can be served with custard for a yummy dessert.

The recipe is easy to prepare and is made using a 1lb loaf tin. I am a big fan of 1lb loaf tin recipes because I love that the cakes only last a day or two. I try to avoid having cake laying around for too long as unfortunately I’ll always be tempted. If you prefer baking larger loaf cakes then you can easily double this recipe and make it in a 2lb tin.

Ingredients for Golden Syrup Cake

• 45g unsalted butter – if you use salted then remove the salt from the recipe.
• 180ml golden syrup - the vital ingredient for the recipe.
• 40g caster sugar – you can use any white sugar.
• 40g soft brown sugar – the combination of the 2 sugars create the perfect texture.
• 35ml vegetable oil – or canola oil.
• 200g self raising flour – self raising flour is just plain or all-purpose flour with added baking powder.
• ½ teaspoon salt – to slightly cut the sweetness.
• 1 medium egg – room temperature egg
• 75ml soured cream – you can also use yoghurt.
• 75ml milk – I use whole milk but you can also use semi skimmed.
• 1 teaspoon vanilla extract – use good quality vanilla extract.

How to Make Golden Syrup Cake

1. Preheat oven to gas mark 3/325^oF/170^oC and line a 1lb loaf tin with parchment paper. To a saucepan, add the butter, golden syrup, both sugars and gently heat on low until the butter has melted and sugar has dissolved. Pour the mixture into a heat resistant bowl and allow to cool for 10 - 15 minutes. If you don’t have a heat resistant bowl then leave the syrup mixture in the saucepan to cool. Once cooled add in the vegetable oil and combine.

2. In a bowl, combine the flour and salt then to another bowl, whisk the egg then mix in the sour cream, milk and vanilla extract. Pour the syrup mixture into the bowl with the milky mixture and combine well. Now, pour in the dry ingredients and combine. For this step, I find using a wire whisk is perfect for getting out any lumps in the mixture. Mix until the batter is silky and smooth then pour the batter into the loaf tin.

3. Bake in the middle of the oven for 55 minutes. Once baked, allow to cook in the tin for 20 minutes before removing and transferring to a wire rack to completely cool. If serving with custard then you can serve warm.

Recipe Tips

• For this recipe, you will need 3 bowls and a saucepan.
• If you want to make this cake in a 2lb tin, you can double the recipe and also increase the baking time.

Nutrition

Nutrition based on 1 serving - Calories: 348kcal | Fat: 13.3g | Saturates: 5.4g | Carbs: 52.4g | Sugar: 33.0g | Fibre: 0.9g | Protein: 4.5g | Salt 0.65g

Storage

Store any leftover cake in an airtight container at room temperature for up to 5 day.

Recipes that may interest you

• Banana Loaf (1lb loaf tin recipe)
• Super Moist Mango Coconut Cake
• Strawberry Banana Cake with Whipped Cream