0 from 9 votes
Golden Syrup Cake
An easy Golden Syrup Cake recipe that's super easy and unbelievably delicious! Serve cold or warm with custard or ice cream.
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings: 10 -12 slices
Calories: 327 kcal
Course:
Cake
Cuisine:
British
Ingredients
- 200 g (¾ cup) golden syrup
- 115 g (1 stick) unsalted butter cubed
- 150 g (¾ cup) sugar
- Zest of 1 orange
- 120 ml (½ cup) milk
- 1 egg
- 2 tbsp orange juice
- 1 tsp Angostura Orange Bitters
- 240 g (2 cups) self raising flour (self rising flour) or see notes
- ¼ tsp salt
Toppings
- 3 tbsp golden syrup
- orange zest strips
Instructions
- Preheat the oven to 160C (325F). Grease and line a 2LB loaf tin or an 8inch square cake tin.
- Put the golden syrup, butter, sugar and orange zest in a mixing bowl. Microwave for 40 seconds -1 minute or until butter starts to melt. Stir until smooth and set aside to cool slightly if hot (otherwise you risk scrambling the egg).
- Combine the milk, orange juice, orange bitters and egg in a mxing jug. Gradually add to the bowl, stirring constantly, until combined.
- Sift the flour and salt over the bowl and then stir to comine until you have a smooth, slightly thin, batter.
- Pour the batter into the prepared tin and bake for about 1 hour, tenting with foil after 40 minutes if the cake is colouring too much. Different ovens might require slightly longer cooking time, my cake was ready after 1 hour. Check the cake is golden, firm to the touch and a skewer inserted in the centre comes out clean.
- You can brush the still warm cake with some golden syrup if you like. Top with the orange zest if using.
- Serve cold or warm with custard, ice cream or whipped cream.
Cup of Yum
Notes
- Use 240g (2 cups) plain flour plus 4 tsp baking powder if you don't have self raising flour handy. Make sure the baking powder is fresh.
- Storing and Freezing
- This cake keeps incredibly well, in fact it becomes more delicious if you keep it for a couple of days wrapped in foil. It will stay moist for at least four days in an airtight container (barely lasts a day in our house).
- You can also freeze the cake, in slices. Wrap well in clingfilm and then foil and freeze for up to two months. Thaw in the fridge and warm up slightly before serving.
Nutrition Information
Calories
327kcal
(16%)
Carbohydrates
54g
(18%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Cholesterol
42mg
(14%)
Sodium
71mg
(3%)
Potassium
53mg
(2%)
Fiber
1g
(4%)
Sugar
37g
(74%)
Vitamin A
337IU
(7%)
Vitamin C
2mg
(2%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10-12 slices
Amount Per Serving
Calories 327
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 54g | 18% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 42mg | 14% |
| Sodium | 71mg | 3% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 337IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.