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