Golden Syrup Cake

Golden syrup is a golden brown, sticky sweet syrup that is produced commercially. It’s been used to bring flavour to desserts in the UK and throughout the world for over 100 years. 

Lyle’s golden syrup cake can be bought in supermarkets throughout the UK. However, the homemade kind is so much better! Plus it’s a lot cheaper to make your own.

Golden syrup was first created in London in the 1880s. Charles Eastick and his brother JJ came up with the first formula for the recipe, which made use of a by-product of the sugar-making process.

This molasses-brown treacle-like would later be perfected in the sugar refinery of Abram Lyle, before being sold commercially in 1885 as ‘Goldie’ in the now iconic green metal tins. Before long, this new sweet syrup became a staple ingredient in British households.

Over 100 years later, it has been officially recognised as the world’s oldest branded food product.

The closest thing to Tate Lyle golden syrup in America is probably dark corn syrup. However, it lacks the deep smoky caramel flavour of golden syrup.
In the United States, golden syrup is also referred to as light treacle or corn syrup.

Now that golden syrup is easy to find in larger American supermarkets, specialty grocers, and online, you can always use it in place of the corn syrup and molasses called for in such recipes.

Make sure the butter, sugar and syrup mixture has cooled to room temperature before you add the egg and flour mixture. If it’s too hot, your cake won’t rise properly.

The cooking time for this golden syrup loaf cake is around 50-60 minutes. Every oven is different though, so you want to make sure that you can test to see if your cake is fully baked.

The best way to do this is to use the old fashioned skewer technique. Insert a metal or wooden skewer into the centre of the loaf cake – if the skewer comes out clean, it’s ready.

Not only does it sweeten the cakes, but it also acts as a binder, helping the cake to hold its shape.

No, I wouldn’t recommend using honey as a substitute for golden syrup. Although it can work to add sweetness to the cake, honey doesn’t have the same binding qualities as golden syrup. Therefore, you could end up with a flat soggy mess of a cake, rather than a delicious golden brown loaf cake.

I wouldn’t recommend it. A so-called ‘skinny syrup’ would produce poor results when used in baking, as the cake wouldn’t hold together properly.

In theory, yes, you should be able to, although I much prefer using a loaf tin for this recipe.

If you do decide to divide them into muffin cases, let me know how it goes in the comments below!

You can keep golden syrup cake in the fridge for up to a week, but I prefer to keep mine at room temperature to better preserve the taste and texture. In fact, after a couple of days, it tastes even better!

Store in an airtight container in a cool dry place – it will last for around five days.

Yes, you can freeze golden syrup cake for up to three months. Just make sure you place it in a freezer-safe airtight container.

By making small holes in the top of the cake once it has been baked, then drizzling with extra golden syrup. Then leaving it to cool down.

By using ingredients that are at room temperature. Remember to remove butter and milk from the fridge at least 30 minutes before you start making this recipe.