GOLDEN SYRUP CAKE
A rich, moist cake drenched with the wonderful flavour of golden syrup
Provided by rhudson
Time 1h
Yield Serves 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 140C/fan (or 160/C - gas mark 3). Grease the tin and line the base with baking paper leaving a little to cover the bottom corners and sides. Press into place.
- Place butter, syrup and sugar into a large pan and heat gently until the ingredients are just melted together, stirring occassionally. Leave to cool for 10 minutes (it helps if you place the pan away from the hob during this time since it will remain warm).
- Beat the eggs with the milk. Add the flour and milk/egg mixture to the cooled syrup mixture in the pan and beat steadily with a wooden spoon until all the lumps have gone. This may take a few minutes so you will need a little patience. Pour the mixture into the tin.
- Bake for around 50 minutes. The cake will be well risen and springy, but still very moist. After a few minutes cooling time, pierce the cake all over with a skewer and spoon the extra golden syrup over the top. Leave to cool completely in the tin.
- This cake keeps for a week and only improves with time! A real treat and a cake you will be asked to make again and again.
GOLDEN SYRUP CAKE
Provided by Baking with Granny
Number Of Ingredients 8
Steps:
- Pre-heat your oven to 160°c (140°c for a fan-assisted oven) and grease & line a 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 a piece of extra 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.
GOLDEN SYRUP CAKE
An easy Golden Syrup Cake recipe that's super easy and unbelievably delicious! Serve cold or warm with custard or ice cream.
Provided by Lucy Parissi | Supergolden Bakes
Categories Cake
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat the oven to 160C (325F). Grease and line a 2LB loaf tin or an 8inch square cake tin.
- Put the golden syrup, butter, sugar and orange zest in a mixing bowl. Microwave for 40 seconds -1 minute or until butter starts to melt. Stir until smooth and set aside to cool slightly if hot (otherwise you risk scrambling the egg).
- Combine the milk, orange juice, orange bitters and egg in a mxing jug. Gradually add to the bowl, stirring constantly, until combined.
- Sift the flour and salt over the bowl and then stir to comine until you have a smooth, slightly thin, batter.
- Pour the batter into the prepared tin and bake for about 1 hour, tenting with foil after 40 minutes if the cake is colouring too much. Different ovens might require slightly longer cooking time, my cake was ready after 1 hour. Check the cake is golden, firm to the touch and a skewer inserted in the centre comes out clean.
- You can brush the still warm cake with some golden syrup if you like. Top with the orange zest if using.
- Serve cold or warm with custard, ice cream or whipped cream.
Nutrition Facts : Calories 327 kcal, Carbohydrate 54 g, Protein 4 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 42 mg, Sodium 71 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
MARY BERRY'S MAPLE SYRUP CAKE
Mary Berry is one of the queens of baking in the UK and this is what she calls her Canadian inspired cake. Sounds very yummy indeed.
Provided by Sarah_Jayne
Categories Dessert
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- You will need a deep, round, 8 inch cake tin.
- Lightly grease the cake tin and line the base with a circle of nonstick baking parchment.
- Pre-heat the oven to 325.
- Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon.
- Stir in the chopped pecan nuts.
- Spoon the mixture into the prepared cake tin and level the surface.
- Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch.
- Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
- Whip the cream until it just holds its shape and then fold in the maple syrup.
- Split the cake horizontally into three and fill and cover with the cream, using a small palette knife to smooth it evenly over the top and sides.
- Decorate the top with the shredded orange zest.
- Store in the refrigerator.
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