Rhubarb spice cake

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Results 1-20

• jose

  19 April 2008

  jose commented on this recipe

  I wonder if this cake could be made with another kind of fruit. Un fortunately we are unable to obtain rhubarb in Spain.

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• Em

  19 April 2008

  Em commented on this recipe

  very nice, so moist! tasted better the next day i thought, as it gave the rhubarb more sweetness. i wonder though since golden syrup is a liquid if it should have been 250ml rather than grams, as its almost half a bottle!! i personally used less, and it was fine.

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• stuck-on-the-rock

  19 April 2008

  stuck-on-the-rock commented on this recipe

  I am half way through making this... not sure what to do about the golden syrup - 250g/9oz is loads. Surely if that was correct the cake would be more than 290 kcals per slice? Not that I count kcals so I have no idea really... I'll let you know how it goes...

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• stuck-on-the-rock

  20 April 2008

  stuck-on-the-rock rated and commented on this recipe

  

  OK, so I went for it and used 6fl oz of syrup. The cake was far too sweet in that horrid aftertaste kind of way. And it looked NOTHING like the picture. I have to say, one of my very first Good Food baking flops. I have given it 2 stars though as the visitors seemed to like it....

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• kerry

  20 April 2008

  kerry rated and commented on this recipe

  

  made this tonight. the only change i made was adding 200g of golden syrup instead of 250g. The cake is GORGEOUS. looked great tasted great would def do this again.

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• realstove

  25 April 2008

  realstove commented on this recipe

  why is the butter measured in ounces and the others in grams ?

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• Janet

  27 April 2008

  Janet rated and commented on this recipe

  

  Made exactly as described and it was amazing - especially served still warm from the oven.

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• Trace

  28 April 2008

  Trace rated and commented on this recipe

  

  I made this cake last week after my father gave me a huge bag of rhubarb from his allotment. I followed the recipe to the letter & it tasted divine. Very light & moist. As it made so much I also shared mine out amongst friends who also raved about it. Would definatley make it again.

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• amber

  29 April 2008

  amber rated and commented on this recipe

  

  I was really looking forward to this as I love rhubarb, unfortunately I was quite disappointed with the end result, it was very heavy - more puddingy than cakey!!

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• Jane

  04 May 2008

  Jane rated this recipe

  

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• Tanya

  06 May 2008

  Tanya rated this recipe

  

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• shez

  13 May 2008

  shez rated and commented on this recipe

  

  Mine looked nothing like the picture. Was more of a pudding I thought than a cake and also thought the rhubarb was not suited to the flavour of the sponge. Saying that, the sponge was lovely and would probably make that again on its own. Mine took about 15 mins longer to cook than the receipe said but was easy to make.

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• Suzy

  16 May 2008

  Suzy rated and commented on this recipe

  

  I have just eaten this for lunch...delicious!! I followed the ingredients from the recipe, but made it more traditionally, using my electric hand whisk and the creaming method. My cake took 15mins longer than the recipe stated. The cake was light, moist and very tasty. My lunch guest demanded a copy of the recipe. I will make it again.....soon!!

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• bubbles

  24 May 2008

  bubbles commented on this recipe

  I have made this cake twice, and both times everyone has really raved about it. I made the cake in a loaf tin as i didn't have a square cake tin, worked really well. The second time I used a small quantity of tinned rhubarb - I wouldn't recommend although no one seemed to notice. A fantastic, tasty recipe.

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• fraser

  26 May 2008

  fraser rated and commented on this recipe

  

  I thought this was a lovely cake. I did reduce the syrup to 100g but next time i will add about 200g as it did need to be a bit sweeter, I suppose it depends on your rhubarb.

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• Nemnem

  27 May 2008

  Nemnem rated and commented on this recipe

  

  My first disaster! probably my own fault but the recipe does seem a little floored. All the fruit sinks to the bottom while cooking so when you take it our the tin it is too soggy on the bottom and so it all sags through the cooling rack. But it did taste nice, just had to use a spoon to eat it, more like an upside down cake!

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• Nemnem

  28 May 2008

  Nemnem commented on this recipe

  Ok so i made another one of these with some smaller eggs and let it cool down in the tin. It worked much much better! really like this recipe now :)

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• Louise54

  01 June 2008

  Louise54 rated and commented on this recipe

  

  Having read the mixed reviews, I was a bit apprehensive about this recipe. However, a bundle of rhubarb from the allotment, spurred me on, and I was very pleased with the results. Wonderfully moist, well risen and not too sweet (although I also reduced the golden syrup to 200g). I would definitely make this again!

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• Judith

  11 June 2008

  Judith commented on this recipe

  This was fabulous freshly baked and pretty good with creme fraiche next day.

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• Muvkins

  12 June 2008

  Muvkins commented on this recipe

  Made this in 2 loaf tins and froze one which was fine defrosted and warmed to serve as dessert with rhubarb compote and ice cream.

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Ingredients

• 5 oz butter , softened, plus extra for greasing
• 300g self-raising flour
• 2 tsp mixed spice
• 1 tsp ground ginger
• 100g dark muscovado sugar
• 250g golden syrup
• 1 tsp bicarbonate of soda
• 2 eggs , beaten
• 300g rhubarb , cut into short lengths
• icing sugar , for dusting

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Difficulty and servings

Cuts into 12 slices

Preparation and cooking times

Prep 20 mins

Cook 1 hr

Ingredients

• 5 oz butter , softened, plus extra for greasing
• 300g self-raising flour
• 2 tsp mixed spice
• 1 tsp ground ginger
• 100g dark muscovado sugar
• 250g golden syrup
• 1 tsp bicarbonate of soda
• 2 eggs , beaten
• 300g rhubarb , cut into short lengths
• icing sugar , for dusting

Per serving

290 kcalories, protein 4g, carbohydrate 46g, fat 11 g, saturated fat 7g, fibre 1g, sugar 27g, salt 0.89 g

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