Mary Berry Golden Syrup Cake Recipe

This Mary Berry Golden Syrup Cake Recipe is a moist and nostalgic loaf, which features buttery golden syrup and light muscovado sugar. It’s a comforting tea-time classic, ready in about 1 hour.

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Mary Berry Golden Syrup Cake Ingredients

The Wet Mixture:

• 100g Butter: Cubed. Unsalted or slightly salted works well here to cut the sweetness.
• 75g Light Muscovado Sugar: Using muscovado adds a subtle toffee flavor that white sugar lacks, enhancing the golden syrup.
• 225g Golden Syrup: The star ingredient. You will need extra for drizzling over the top after baking.
• 150ml Milk: Whole milk provides the best richness for the crumb.
• 1 Large Egg: Beaten. This binds the batter together.

The Dry Mixture:

• 225g Self-Raising Flour: Essential for the rise. If you don’t have self-raising, add 2 1/2 teaspoons of baking powder to plain flour.

How To Make Mary Berry Golden Syrup Cake

1. Prep: Preheat the oven to 160°C (140°C Fan / 325°F). Grease a 900g (2lb) loaf tin and line it with non-stick baking parchment.
2. Melt: Measure the butter, muscovado sugar, and golden syrup into a saucepan. Heat gently over low heat, stirring occasionally until the butter has melted and the sugar has dissolved. Remove from the heat and let it cool slightly.
3. Whisk Liquids: In a jug, whisk the milk and the beaten egg together.
4. Combine: Sift the self-raising flour into a large mixing bowl. Pour the melted butter/syrup mixture into the flour and mix well.
5. Finish Batter: Pour the milk and egg mixture into the bowl and beat gently until you have a smooth, liquid batter. It will be quite runny; this is normal.
6. Bake: Pour the batter into the prepared loaf tin. Bake for 45 to 50 minutes, or until well risen and golden brown. A skewer inserted into the center should come out clean.
7. Glaze: Prick the top of the hot cake all over with a skewer. Spoon 2 tablespoons of extra golden syrup over the warm cake so it sinks in and creates a sticky top.
8. Cool: Allow the cake to cool completely in the tin before turning it out.

Recipe Tips

• The “Maturing” Phase: Unlike sponge cakes which are best fresh, syrup cakes improve with age. If you wrap this cake in parchment and foil and leave it for 1-2 days, the texture becomes stickier and the flavor deeper.
• Avoiding a Sinking Middle: Because the batter is very liquid, avoid opening the oven door for at least the first 35 minutes. A sudden draft can cause the rising agents to collapse, leaving you with a dip in the center.
• Weighing the Syrup: Golden syrup is messy. To measure it easily, grease your weighing scale bowl or spoon with a little oil before pouring the syrup; it will slide right off without sticking.
• Tin Size Matters: This recipe is designed for a 2lb loaf tin. If you use a 1lb tin, it will overflow. If you use a round cake tin, you will need to reduce the cooking time by about 10-15 minutes.

What To Serve With Mary Berry Golden Syrup Cake

• Hot Custard: A classic pairing for a warm slice of syrup cake.
• Vanilla Ice Cream: The cold creaminess contrasts with the sticky cake.
• Strong Tea: A builder’s tea cuts through the intense sweetness.
• Sharp Cheese: Believe it or not, a slice of sharp Cheddar or Wensleydale pairs beautifully with the sweet fruit/syrup notes (like fruitcake).

How To Store Mary Berry Golden Syrup Cake

• Room Temperature: Wrap the cooled cake in greaseproof paper and foil. Store in an airtight container at room temperature. It keeps moist and delicious for up to 5-7 days.
• Freezing: Wrap the loaf tightly in a double layer of cling film and freeze for up to 3 months. Thaw at room temperature.

Mary Berry Golden Syrup Cake Nutrition Facts

• Calories: 290 kcal
• Carbohydrates: 48g
• Fat: 10g
• Protein: 4g
• Sugar: 32g

Nutrition information is estimated per slice (10 slices).

FAQs

Try More Recipes:

• Mary Berry Malt Chocolate Cake Recipe
• Mary Berry Old School Traybake Cake Recipe
• Mary Berry Pineapple Fruit Cake Recipe