I love a classic cake, and this Golden Syrup Cake brings back all the nostalgia for me. This easy loaf cake is sticky, moist and absolutely divine when eaten warm. This is one of those that will bring back all those school cake memories, with the addition of a little citrus so it has a real ‘treacle tart’ feel to it.
This recipe is so simple, so my only notes would be to ensure not to add the eggs until the butter/syrup has cooled slightly, commit to the bake time (covering the top with foil if necessary, though I’ve never found this), and don’t scrimp on the syrup for the topping. This is perfect served just as it is, or you could add a little ice cream/custard to make it a real dessert.
I shan’t bore you further with details of how the smell of this cake takes me home, but I do recommend you make it one Sunday, as it truly does smell heavenly with very little effort from you!
Whilst this is great just how it is, you could definitely add different (or more) citrus to add more complexity, or you could add nuts or frosting (although with this sugar content, it hardly needs it). For other cake recipes you could try this Blueberry and Citrus Crumb Cake or this Mocha Cake with Cappuccino Buttercream.
Retro Sticky Golden Syrup Cake
Serves: 12
Prep Time: 15 Minutes
Bake Time: 50 Minutes
Total Time: 1 Hour 5 Minutes
Ingredients
- 110g Butter
- 200g Golden Syrup
- 75g Light Brown Sugar
- 75g Granulated Sugar
- 1 Egg
- Zest and juice of one orange (or two satsumas/similar)
- 125ml Milk
- 235g Plain Flour
- 1.5 Tsp Baking Powder
- Optional, for topping: 3 Tbsp Golden Syrup and Orange Zest
Method
- Preheat the oven to 190C/175C Fan/Gas 5. Line a 2lb loaf tin.
- In a small microwaveable bowl, combine the butter, syrup and both sugars. Melt for 30 seconds – 1 minute, until everything is beginning to melt together. Pour into a larger mixing bowl and whisk together.
- Once this has cooled a little, add the egg, orange zest/juice and the milk and whisk again.
- Add the flour and baking powder and fold together until just combined. The batter should be smooth and may be fairly thin.
- Pour into the loaf tin and bake for about 50-55 minutes, until the top is a dark golden brown and a knife inserted into the cake comes out clean.
- Let cool on a wire rack. I recommend eating warm (leaving for 45 minutes it’ll still be warm) but if you want crisp, clean slices then wait until entirely cooled.
