Mary Berry’s Golden Syrup Cake is made with butter, light brown sugar, caster sugar, golden syrup, an egg, milk, and self-raising flour. This delicious Golden Syrup Cake recipe creates a tasty dessert that takes about 1 hour and 10 minutes to prepare and can serve up to 8 people.
Ingredients Needed
- 100g (7 tbsp) butter
- 75g (1/3 cup) light brown sugar
- 25g (2 tbsp) caster sugar (or superfine sugar)
- 200g (9 tbsp) golden syrup (or light corn syrup)
- 1 egg
- 150ml (2/3 cup) milk
- 200g (1 1/4 cups) self-raising flour
How To Make Golden Syrup Cake
- Melt the butter, sugars, and syrup: Melt butter, light brown sugar, caster sugar, and golden syrup gently on the stove, stirring occasionally until smooth. Set aside to cool.
- Beat the milk and egg together: In a separate bowl, beat the milk and egg until well combined.
- Sift the flour: Sift the self-raising flour into a large mixing bowl.
- Combine all ingredients: Pour the cooled butter mixture and milk-egg mixture into the flour. Stir everything together until smooth, being careful not to overmix.
- Bake the cake: Preheat the oven to 180°C (160°C fan) / 350°F. Pour the mixture into a lined loaf tin and bake for 1 hour. Check after 45 minutes, as oven times may vary.
- Optional syrup drizzle: After removing the cake from the oven, poke holes in the top with a skewer and drizzle more golden syrup over the cake for extra sweetness.
Recipe Tips
- Cool the butter mixture: Make sure the melted butter mixture is cool before adding the milk and egg to prevent curdling.
- Use room temperature ingredients: For the best texture, ensure the milk and egg are at room temperature before mixing.
- Check oven temperature: Use an oven thermometer to ensure your oven is at the correct temperature, as some ovens can be inaccurate.
- Line the tin well: Grease and line your loaf tin with baking parchment to help the cake come out easily without sticking.
How To Store Leftovers?
- Refrigerate: First, let the leftover Golden Syrup Cake cool until it reaches room temperature. Then, wrap it tightly in cling film or place it in an airtight container. The cake can be stored in the fridge for up to 5 days.
- Freeze: Allow the cake to cool completely, then wrap it tightly in cling film and place it in a freezer-safe container. It can be frozen for up to 3 months. To serve, remove the cake from the freezer and let it thaw in the fridge overnight before enjoying it.
Nutrition Facts
Serving Size: 110 grams
- Calories: 200
- Total Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 140mg
- Sodium: 60mg
- Potassium: 150mg
- Total Carbohydrate: 11g
- Dietary Fiber: 0.28g
- Sugars: 4.02g
- Protein: 6g
Try More Mary Berry Recipes:
- Mary Berry Lentil Soup
- Mary Berry Malteser Tray Bake
- Mary Berry Blueberry Scones
- Mary Berry Sausage Tray Bake
Mary Berry Golden Syrup Cake
Description
Mary Berry’s Golden Syrup Cake is made with butter, light brown sugar, caster sugar, golden syrup, an egg, milk, and self-raising flour. This delicious Golden Syrup Cake recipe creates a tasty dessert that takes about 1 hour and 10 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Melt the butter, sugars, and syrup: Melt butter, light brown sugar, caster sugar, and golden syrup gently on the stove, stirring occasionally until smooth. Set aside to cool.
- Beat the milk and egg together: In a separate bowl, beat the milk and egg until well combined.
- Sift the flour: Sift the self-raising flour into a large mixing bowl.
- Combine all ingredients: Pour the cooled butter mixture and milk-egg mixture into the flour. Stir everything together until smooth, being careful not to overmix.
- Bake the cake: Preheat the oven to 180°C (160°C fan) / 350°F. Pour the mixture into a lined loaf tin and bake for 1 hour. Check after 45 minutes, as oven times may vary.
- Optional syrup drizzle: After removing the cake from the oven, poke holes in the top with a skewer and drizzle more golden syrup over the cake for extra sweetness.
Notes
- Cool the butter mixture: Make sure the melted butter mixture is cool before adding the milk and egg to prevent curdling.
- Use room temperature ingredients: For the best texture, ensure the milk and egg are at room temperature before mixing.
- Check oven temperature: Use an oven thermometer to ensure your oven is at the correct temperature, as some ovens can be inaccurate.
- Line the tin well: Grease and line your loaf tin with baking parchment to help the cake come out easily without sticking.
Mary Berry Golden Syrup Cake