Golden Syrup Cake

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Golden Syrup Cake

A family baking blog. Classic Scottish and UK recipes for the whole family.

I can still clearly remember my first encounter with Golden Syrup. I’d seen the infamous tin in Granny’s baking cupboard but it wasn’t until we first tried baking what would become that I really tasted this gold elixir. It’s a staple in British baking and most definitely the star ingredient of this Golden Syrup Cake.

There really isn’t anything quite like and it pains me to think it’s not readily available all over the world. But if there’s one international ingredient you pay excessive shipping cost, let it be this! And let your first recipe be this indescribable Golden Syrup Cake.

Exceptionally moist, tooth-achingly sweet and the familiar comforting taste of Golden Syrup – what more could you ask for in a cake? Oh that’s right, easy to make too!

It’s not often that baking improves with time – aside from the likes of Christmas cake and – but this Golden Syrup Cake is best made a little in advance of when you plan to eat it. Don’t get me wrong, it’s delicious straight from the oven but it’s even better after a few days, allowing the flavours to deepen and the glaze of golden syrup to sink in.

Golden Syrup Cake

Whether you decide to make this to slice up amongst friends or as a dessert with a scoop of ice cream or a generous helping of custard, I promise you’ll be asked for seconds and to share the recipe.

- Pre-heat your oven to 160°c and grease & line a 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.

Golden Syrup Cake

- 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 to the top, before wrapping in tin foil for a few days before serving. This will give a deeper flavour to the cake.

Happy Hogmany, folks! For those of you outwith Scotland, Hogmanay is our version of New Years. The origins of the…

Golden Syrup Cake

It's a staple in any British baking cupboard. Added to cakes, biscuits, puddings... Drizzled on pancakes, ice cream, porridge... Even…

Yummmmmmy, I love golden syrup, how it adds flavour to any bake. So love your golden syrup cake.

Hello, what size of loaf tin do I use, 1lb or 2lb? Thanks

I haven’t made this yet, but I’d say 2lb going by the ingredients x

Thanks, Barbara! You’re right, a 2lb tin is what I recommend. I had replied to Morag’s query on Facebook and completely forgot to comment here too. Will add a note to the recipe though :)

Golden Syrup Cake

my mum use to buy the Tate & Lyle golden syrup cake, and I have to say yours looks better and soooo delicious! what a gorgeous colour too. thank you for linking to #Bakeoftheweek x

Oh my boys would love this! #bakeoftheweek

The cake looks gorgeously golden and perfectly baked!

I had to bake the cake for 1 hour at 140.c fan assisted oven dose look great and look forward to trying it out

Hello Lucille. Thanks for commenting. As we are based in the UK, our recipes are done using the metric system. Cups are not commonly used here so it’s not something I could convert too for you at present. I do have plans to put together a metric>cups converter in the near future, since our US audience is growing. I’ll be sure to pop a copy on this recipe once complete, or if you’d like to send me an email I can let you know when it is live.

Golden Syrup Cake

As a Brit now living in the US I found that buying a set of weighing scales which has a kilogram button and lb/ounces button works well using my English recipes in the US

I bought my scales in Bed Bath and Beyond. Hope this helps

I also have a conversion chart for cups etc

I have a replied below how I overcome that problem being a Brit living in the US

It amazes me that Americans always want things converted to their measurements, but very rarely convert their recipes to metric. There are tons of convertors online – do it yourself!

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