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This Mary Berry Golden Syrup Cake is one of those recipes you turn to for pure comfort. It is rich moist and golden from a double dose of syrup and each bite is as nostalgic as tea at your grandmother’s table. Perfect with a cup of tea for breakfast or as an afternoon treat this cake melts in your mouth and leaves every plate spotless.
I baked this first on a rainy afternoon and could not believe how the warm syrupy smell filled my whole kitchen. Now it is a family favorite and never lasts more than a day.
Ingredients
- Butter or Margarine: gives the cake a rich flavor and keeps it moist. Use unsalted butter for the best result
- Caster Sugar: creates a light texture and balances sweetness. Choose the finest grain sugar for easy mixing
- Soft Brown Sugar: brings in extra moisture and a lovely toffee note. Make sure it is fresh and lump free
- Golden Syrup: the star ingredient gives the cake deep color and luscious caramel taste. Use the classic British golden syrup for authenticity
- Self raising Flour: ensures a fluffy rise and light crumb. Sift before using for an even batter
- Free range Egg: helps bind everything together. Fresh eggs add better richness and structure
- Milk: loosens the batter so the cake is soft and even. Whole milk brings out the best flavor
- Golden Syrup for drizzling: on top soaks in and gives a sticky finish. Warm it gently so it spreads easily
Step by Step Instructions
- Prepare Your Tin:
- Grease and line a two pound loaf tin with baking parchment to prevent sticking and help easy lifting
- Melt the Base:
- Gently warm butter caster sugar soft brown sugar and two hundred grams golden syrup in a pan over low heat. Stir constantly until melted and smooth. Allow this mixture to cool for ten minutes so it does not scramble the egg later
- Mix Egg and Milk:
- Whisk the egg with milk in a small bowl until fully combined. This ensures even incorporation into the batter
- Combine Dry and Wet:
- Sift self raising flour into a large mixing bowl to remove lumps and add structure. Pour in the cooled syrup mixture and the egg milk blend. Stir gently with a large spoon or spatula until no dry flour remains and the batter looks silky and smooth
- Bake the Cake:
- Pour batter into the prepared tin and tap gently on the counter to settle. Bake at one hundred sixty Celsius or one hundred forty Celsius fan for fifty to sixty minutes. The cake should be golden and a skewer stuck in the middle should come out clean
- Syrup Soak:
- Remove from the oven and let sit for ten minutes. Drizzle two tablespoons golden syrup over the warm cake so it soaks right in for extra stickiness and shine
- Cool and Serve:
- Allow the cake to cool completely in the tin. For the deepest flavor and moistest texture wrap in baking paper and let rest for one to two days before slicing
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Once cooled wrap the loaf tightly in baking paper and foil to lock in moisture. Stored in an airtight container this cake keeps fresh at room temperature for up to five days without drying out. It even freezes well so you can make a double batch and save one for later.
Ingredient Substitutions
No golden syrup Try light corn syrup with a teaspoon of molasses for a similar taste but nothing is quite like real golden syrup. You can swap caster sugar for fine granulated sugar if needed. Use dairy free margarine and a plant based milk for a vegan version just check that your self raising flour does not contain milk solids.
Serving Suggestions
Serve thick slices just as they are with tea or coffee. For dessert dress it up with a scoop of vanilla ice cream or a dollop of whipped cream. Toast day old slices lightly and spread with butter for a decadent breakfast.
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A Classic British Bake
Golden syrup cake has roots in British home baking traditions known for simplicity and big retro flavor. It is the kind of cake you might spot at a village fete bakery window or tucked into a school lunchbox. The ingredient list is modest but the results are pure nostalgia and comfort.
Recipe FAQs
- → How do I stop the cake from being dry?
Be sure not to overbake—check doneness with a skewer and remove from the oven once it comes out clean. Avoid reducing the golden syrup, as it keeps the loaf moist.
- → Can margarine be used instead of butter?
Yes, margarine provides similar texture, but butter offers a richer flavor and aroma. Either will produce a soft crumb.
- → Is the cake best served fresh or after storing?
While delicious fresh, flavor and texture improve after storing in an airtight wrap for 1–2 days, making it even more tender.
- → Can I freeze slices for later?
Absolutely—cool the cake completely, wrap individual slices in baking paper, and freeze for up to two months. Thaw at room temperature before enjoying.
- → What occasions does it suit?
This cake is versatile—ideal for teatime, family desserts, lunchboxes, or as a classic British breakfast treat.
- → Can I swap golden syrup for honey?
Honey works as a substitute but changes the flavor—expect a slightly less caramelized, more floral taste.