Golden Syrup Cake

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Results 1-20

• Bex

  23 August 2011

  Bex rated and commented on this recipe

  

  This cake is very naughty but brilliant to feed a larger group. Great cut into chunks for afternoon tea or even with custard or cream for pudding. Very moist and everyone will want more! Keeps for up to a week.

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• Mrs T

  20 October 2011

  Mrs T rated and commented on this recipe

  

  I followed the recipe and my golden syrup cake turned out beautiful. I made it 3 days ago and it is true that the cake is even better with time. I used a different sized pan to the one suggested but made a greaseproof paper case for the cake mixture to bake in - which helped the cake cook evenly and didnt burn the edges. Lovely recipe!

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• rasberrycupcake

  27 December 2011

  rasberrycupcake commented on this recipe

  Ive now made this cake 3 times and its sooo good! it does get better with time! i put on more syrup after it was slightly cooled than the recipe said and after a few days it went almost toffee like- yummy! wrapping this cake in tinfoil will cause the syrup to stick to it so i keep mine in the grease proof paper and then wrap it in foil. I can assure you i will be making this cake over and over again!

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• Bex

  04 January 2012

  Bex commented on this recipe

  Hello raspberry cupcake (love the name!!) - thanks for your lovely comments!!! Would you mind rating the recipe for me if you have chance. Many thanks :o) Bex

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• Evan

  26 January 2012

  Evan rated and commented on this recipe

  

  First attempt today so I halved the portions as it's just for my bf and I. Smelt like a dream whilst in the oven and I'm very excited to have a slice tomorrow (2am here!). Thanks for a simple and lovely recipe. Love from Singapore, Evangeline xx

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• SarahJx

  30 January 2012

  SarahJx rated and commented on this recipe

  

  I signed up to this website just so i could say what a gorgeous cake this is. My second one is in the oven as i type!!! Its a shame they improve with time as the last one i made didnt last longer than the day!

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• Bex

  02 February 2012

  Bex commented on this recipe

  Thanks so much for your comments Evan and SarahJx! Really appreciated - enjoy!!!!!! x

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• Sali

  03 May 2012

  Sali rated and commented on this recipe

  

  Fantastically easy to make, and made a lovely pudding with custard.

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• traciejane

  10 May 2012

  traciejane commented on this recipe

  Tried this along with another recipe, this was by far superior and certainly improves with age, problem is keeping it long enough. Best ever syrup cake.

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• Pavonefan

  11 June 2012

  Pavonefan rated and commented on this recipe

  

  This is a big cake. I think I'll use half quantities next time, although I doubt that it will last too long anyway. It's light, tasty and sticky and exactly what I was looking for when I found this recipe. Wonderful. It's only 12 hours old at the time of writing so can't comment on it's ageing properties, but other comments suggest I am in for a real trat by the end of the week!

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• Helen E

  13 June 2012

  Helen E rated and commented on this recipe

  

  Oh my goodness, this is delicious. I was looking for a recipe to use up the large quantity of golden syrup I seem to have accumulated, and this recipe is perfect. I was very dubious that any cake with all that butter and golden syrup would be light, but it is! I didn't pour any more syrup over the top, but I will next time. I am thinking I will make this as a dessert, warm from the oven with icecream, next time we have a dinner party. Thanks Bex :-)

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• Bex

  15 June 2012

  Bex commented on this recipe

  Thanks all for your lovely comments! Glad you like the cake (very norty, but very worth it) x

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• CakeLover456

  26 June 2012

  CakeLover456 rated and commented on this recipe

  

  This cake is excellent and easy! Plus it's true it get better the longer it's left (although in my house that's not long). I served it with a bit of whipped cream which was a nice touch and used dark muscovado sugar by accident but it still tasted amazing. Thanks for the recipe!!

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• MadBaker

  27 August 2012

  MadBaker commented on this recipe

  Excellent recipe, easy to follow and turns out brilliantly. The whole family loved it. Only thing, I baked mine in a ceramic dish which added 20 minutes to the cooking time, still turned out as wonderfully as promised!

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• Mambo

  30 August 2012

  Mambo commented on this recipe

  Great recipe, I've had trouble making cakes in the past they're often too dry but this was wonderful. I've made it a lot and it's a huge hit with the family.

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• Mambo

  30 August 2012

  Mambo rated this recipe

  

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• chocolatefairycake

  12 October 2012

  chocolatefairycake rated and commented on this recipe

  

  a girl from work made this cake, totally awesome had to make one myself. it's in the oven now. totally yummy.

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• fooks8520

  28 October 2012

  fooks8520 commented on this recipe

  best cake ever,what i did do, is now you can get chocolate syurp which i tried it was exellent,also i have done one with ground ginger with chopped nuts all exellent thanks for recipe bex

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• fooks8520

  28 October 2012

  fooks8520 rated and commented on this recipe

  

  sorry forgot to rate should be 10 stars

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• kim

  31 October 2012

  kim rated and commented on this recipe

  

  Wow Bex, amazing cake recipe. I too have halved the recipe because it just seemed too much. I also decided to make individual cakes and they are just scrummy! So much so I think I have just eaten 4, whoops! I also didn't bother with the additional syrup at the end as they were light, fluffy and perfectly moist just as they were. Good effort. Will definitely be repeating this recipe.

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Ingredients

• 225g Butter
• 225g Sugar (light muscovado adds depth but caster is fine)
• 450g Golden Syrup
• 450g Self Raising Flour
• 2 Large Eggs
• 300 ml milk (whole or semi-skimmed)
• 4 tbsp Golden Syrup
• 30cm x 23cm x 4cm baking tin or foil tray bake

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Difficulty and servings

Serves 16

Preparation and cooking times

which includes 10 minutes cooling time for the melted ingredients

Ingredients

• 225g Butter
• 225g Sugar (light muscovado adds depth but caster is fine)
• 450g Golden Syrup
• 450g Self Raising Flour
• 2 Large Eggs
• 300 ml milk (whole or semi-skimmed)
• 4 tbsp Golden Syrup
• 30cm x 23cm x 4cm baking tin or foil tray bake

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