Traditional Syrup Cake Recipes

GOLDEN SYRUP CAKE

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.

LOUISIANA SYRUP CAKE

Steps:

• Make the cake: preheat oven to 350°; grease and flour a 9-inch square or round cake pan.
• In a bowl, combine the flour, cinnamon, ginger, cloves, and salt; stir with a fork to mix well.
• In a big bowl, combine the vegetable oil, cane syrup, and egg; stir with a fork or whisk to combine well.
• Add about 1/3 or the flour mixture to the syrup mixture and then stir gently, just until the flour disappears.
• Add the baking soda to the hot water, and then stir about half the water into the batter.
• Stir another 1/3 of the flour mixture, then the remaining water, and finally the remaining flour, stirring gently each time just to mix everything well.
• Quickly pour the batter into the prepared pan, and bake for 30-35 minutes, until the cake springs back when touched gently in the center, and is beginning to pull away from the sides of the pan.
• Make the frosting: In a bowl, beat the butter until light and fluffy; add in half the powdered sugar, the vanilla, and salt; beat with a mixer at medium speed until smooth.
• Add the remaining powdered sugar and the cane syrup, and beat until smooth and creamy, stopping to scrape down the bowl and mix well.
• To complete: if cake is round, cool the cake in the pan on a rack, for 10 minutes, turn it out of the pan, and place it, top side up, on a wire rack to cool completely; place cooled cake on a serving plate or cake stand, top side down, and spread the frosting over it generously, covering the top and sides.
• If it is square, spread the icing over the cooled cake right in the pan, and cut into squares to serve; serve warm, right from the pan.

TRADITIONAL SYRUP CAKE

Steps:

• Preheat oven to 350 F.
• In a mixing bowl, beat together oil, egg, and sugar.
• Add syrup, buttermilk, flour, soda, and salt.
• Mix together until well blended.
• Pour into greased iron skillet and bake for 40-45 minutes, or until a toothpick comes out mostly clean.

SIMPLE SYRUP

Steps:

• In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.

SUPER SIMPLE GOLDEN SYRUP CAKE RECIPE

Steps:

• Melt the butter, sugar, and syrup gently on the stove, stirring it together. Set aside to cool.
• Beat the milk and egg together.
• Sift the flour into a large bowl.
• Add the milk and egg and the butter mixture (taking care it's not too hot so the milk and egg don't curdle) and mix it all together.
• Bake for one hour at 180C (160 for a fan oven). Check after 45 minutes as soon ovens cook faster than others!
• If you want you can poke holes in the top with a skewer after you remove from the oven and drizzle some more golden syrup over the top.