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Rich with sticky sweetness and a nostalgic crumb, this golden syrup cake brings back cozy memories of Sunday tea. The blend of golden syrup and brown sugar makes every bite deeply comforting, and it is simple enough to whip up anytime you need a feel-good treat. While this version is inspired by Mary Berry, it is one of those British bakes everyone seems to remember from childhood.
Ever since I started making this cake for weekend gatherings, it has become the slice everyone reaches for first. The way it perfumes the kitchen makes waiting to slice it almost impossible.
Ingredients
- Butter or margarine: adds richness and keeps the crumb tender Use a block butter or a quality spread for best results
- Caster sugar: brings light sweetness and helps with structure Go for fine-grain for best blending
- Soft brown sugar: adds depth and a hint of molasses Choose a soft moist variety
- Golden syrup: is key to the sticky texture and classic flavor Lyle’s is traditional but use any real golden syrup
- Self-raising flour: gives a light rise and consistent result Check the date for freshness for the best lift
- Free-range egg: helps bind the batter and adds a subtle richness Medium size works best
- Milk: loosens the batter and helps create a soft crumb Whole milk gives extra moisture
- Golden syrup for drizzling: over the baked cake locks in moisture and adds a glossy finish
I find using a mix of brown and caster sugar offers both structure and that classic caramelly note.
Step-by-Step Instructions
- Prepare the Tin:
- Grease a two pound loaf tin and line it with parchment to prevent sticking and ensure easy cake removal
- Melt and Cool the Syrup Mixture:
- In a saucepan gently heat the butter caster sugar soft brown sugar and golden syrup Stir until smooth but do not let it boil Let the mixture cool for ten minutes so it does not scramble the egg later
- Whisk Egg and Milk:
- In a separate bowl whisk the egg and milk together until well mixed This helps distribute the richness evenly throughout the batter
- Combine Dry and Wet Ingredients:
- Sift the self-raising flour into a large mixing bowl Pour in the cooled syrup mixture and the egg and milk mixture Stir with a wooden spoon until no pockets of flour remain The batter will be glossy and thick
- Bake the Cake:
- Pour the mixture into the prepared tin level the top Bake at one hundred sixty degrees Celsius or one hundred forty degrees if using a fan oven for about fifty to sixty minutes until a skewer in the center comes out clean and the top is golden
- Drizzle and Cool:
- Allow the cake to rest in the tin for ten minutes then carefully drizzle two tablespoons of golden syrup over the top Let it soak in while the cake cools completely before lifting out
- Mature for Best Flavor:
- For the richest taste wrap the cooled cake and store for a day or two before serving This develops its stickiness and depth
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Every time I slice into this cake I am reminded of rainy afternoons at my grandmother’s house The sticky drizzle is my favorite part and I always sneak the end piece for the most syrup
Storage Tips
Wrap the cooled cake tightly in parchment and foil to keep it moist Store at room temperature for up to five days If you need to keep it longer freeze in slices and defrost at room temperature
Ingredient Substitutions
Use light brown sugar if you do not have soft brown sugar For a dairy free version choose a good margarine and nut milk Self-raising flour can be swapped with plain flour plus two teaspoons baking powder per two hundred grams
Serving Suggestions
Serve thick slices with a smear of butter or a spoonful of clotted cream For dessert it pairs beautifully with custard or a scoop of vanilla ice cream It is delicious toasted lightly under the grill
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Cultural Context
Golden syrup cake is a true British classic The shine of that syrupy top is something almost every UK baker knows It was once a staple in packed lunches and is still beloved for its simple pantry ingredients
Frequently Asked Questions About Recipes
- → What makes this cake so moist and tender?
The high content of golden syrup combined with butter and milk results in a soft, moist crumb with deep flavor.
- → Can I use margarine instead of butter?
Yes, margarine can be used in place of butter if preferred, keeping the cake tender while offering a slightly lighter flavor.
- → How do I store the cake for the best texture?
Wrap the cooled cake in parchment and foil, then keep it in an airtight container for 1–2 days to allow flavors to mature.
- → Can I serve this cake warm?
Absolutely! Slightly warm slices are delicious, especially with a little extra golden syrup or a knob of butter on top.
- → Is self-raising flour essential?
Self-raising flour ensures the cake rises well and stays fluffy. If needed, add 2 tsp baking powder to plain flour as a substitute.
- → What pairs well with this cake?
Serve with tea or coffee, or enjoy alongside fresh berries or light custard for a soothing dessert or breakfast treat.