Friday, 9 July 2010

Golden syrup spice cake +recipe

I had a bottle of golden syrup left over from an experiment, so I thought I'd find something to make with it. So far I've made 2 cakes, and still have half the bottle left over. So I think I'll have to find more recipes to use the rest of it up!
Anyway, the first recipe I tried was one I invented from a different cake base. It turned out alright, but I should probably have used a larger cake tin. As it was, I used a 7.5 inch sandwich tin and it cracked a bit on top. A higher sided tin would probably have been a better idea, but you learn from experience and all that.
So here it is, the recipe for:

Golden syrup spice cake


150g butter
115g brown sugar
180g golden syrup
200g self raising flour
1 tsp cinnamon
1.5 tsp nutmeg
2 beaten eggs
400g icing sugar
1 tbsp water

Pre heat oven to gas mark 4

  1. Put the butter, sugar, syrup and water into a saucepan. Gently warm until the butter has melted and the sugar dissolved.
  2. Remove from heat and leave to cool for 10 to 15 minutes
  3. Sift the flour and spices into a bowl.
  4. Add the liquid mixture and the eggs and beat with an electric whisk until smooth.
  5. Pour the mixture into a greased or lined cake tin.
  6. Bake for around 45 minutes to an hour. Or until a knife in the centre comes out clean.
  7. Cool in the tin for 15 minutes, then transfer to a wire rack.
  8. Sift the icing sugar into a bowl
  9. Add enough water to make a slightly runny icing. If it's too runny, you can always add more icing sugar.
  10. Pour over the cake and leave to harden. Chill if necessary.

This cake comes out nice and dark and syrupy. I'd definitely recommend using a deeper tin than I did though, if you're going for looks. While mine looked a bit cracked and top heavy, it still tasted great!

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