Golden Syrup Snack Cake! This delicious, sticky, sweet-but-not-too-sweet cake delivers a taste of the UK wherever you may live.
I see golden syrup all the time in British recipes. I debated trying those recipes, but wondered if I could finagle some kind of American equivalent to golden syrup. Nope.
Accept no substitutes. Golden syrup is kinda between honey and maple syrup, but has its own unique kind of sweetness. The good news is, if you’re in America, it can be found on the shelf in grocery stores. I live in the boonies on the far western fringe of Phoenix, and I can even find it here… though it is kind of expensive.
The grocery gods did smile upon me, though. I scored TWO bottles of Lyle’s Golden Syrup for half off in the clearance area. I actually squealed out loud.
This cake has a soft, tender crumb that is gently sweet throughout. The glaze of extra syrup brushed on top adds a perfect finish. This is the perfect treat to serve up for a binge-watch of British telly!
Recipe heavily modified and converted in measurement from a recipe found at the BBC.
Bready or Not Original: Golden Syrup Snack Cake
Equipment
- 8x8 or 9x9 pan
Ingredients
Cake
- 1/2 cup unsalted butter 1 cube
- 1/2 cup turbinado or other raw sugar
- 3/4 cup golden syrup such as Lyle's, but not the squeeze bottle version
- 1 3/4 cup all-purpose flour
- 1 large egg
- 2 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 2/3 cup milk or half & half
Glaze
- 2 Tablespoons golden syrup
Instructions
- In a large pot, heat butter, golden syrup, and turbinado sugar until melted and combined. Set aside to cool.
- Preheat oven at 325-degrees. Line an 8x8 or 9x9-square cake pan with foil and apply nonstick spray or butter.
- In a bowl, whisk together the egg and milk. Mix with the contents of the large pot.
- Into this pot, add the baking powder, ground ginger, and salt, followed by the flour. Pour into the prepared pan.
- Bake for 40 to 50 mins, until the middle passes the toothpick test. Measure the golden syrup for glazing into a bowl and brush it atop the warm cake.
- Let cool at least 20 minutes before slicing. Store covered by foil or sliced up in a sealed container at room temperature.
