Golden Syrup Cake

Here is the regular loaf tin version of the Golden Syrup Cake on the BBC Good Food.

I wanted to bake a very sticky syrupy cake.
Yes, this cake is seriously sugary... and it actually becomes even stickier the next day.
Well, certainly this will cheer you up when you are very tired and a bit fed up.
Go on.
Have a cuppa and a slice.   :)

Ingredients 

•  4 oz Butter (or Low-fat spread)
•  4 oz Sugar (light muscovado adds depth but caster is fine)
•  8 oz Golden syrup
•  8 oz SR flour
•  1 Egg
•  150 ml Milk

Method

1.     Preheat the oven to 140C/fan (or 160/C - gas mark 3). Grease the tin and line the base with baking paper leaving a little to cover the bottom corners and sides. Press into place.

2.     Place butter (I used low-fat spread), syrup and sugar into a large pan and heat gently until the ingredients are just melted together, stirring occasionally. Leave to cool for 10 minutes (it helps if you place the pan away from the hob during this time since it will remain warm).

3.     Beat the eggs with the milk. Add the flour and milk/egg mixture to the cooled syrup mixture in the pan and beat steadily with a wooden spoon until all the lumps have gone. This may take a few minutes so you will need a little patience. Pour the mixture into the tin.

4.     Bake for around 50 minutes to an hour. The cake will be well risen and springy, but still very moist. After a few minutes cooling time, pierce the cake all over with a skewer and spoon the extra golden syrup over the top. Leave to cool completely in the tin.

This cake keeps for a week and only improves with time! 

6 oz Cake

When you bake a cake for the first time, obviously you may chose the easiest recipe to follow. The recipe has the basic items that you can find in your cupboard and fridge. Nothing fancy.
Here is my "6 oz Cake" whose main ingredients are fat, flour and sugar in equal measure of 6oz.    Some people call this type of cake "Pound Cake" which I remember I saw in a shop in Japan. But I had no idea what this really meant. Anyway, you can find lots of recipes of this easy to follow basic cake and I have one, too.   My recipe is based on Delia's "all-in-one sponge" which was in my first cookery book I bought in Britain.   My version follows the same principal of "equal amounts of fat, flour and sugar", but I changed other  ingredients over the time I have been baking this cake.
Now, for me, this is the formula which works perfectly. Very light but moist... and low-fat.
This cake is very versatile. You can add dried fruit, chocolate chips, cocoa powder.... etc. to change the flavour.... endless potential. :) 

Ingredients

• 6 oz Low-Fat Spread
• 6 oz Caster Sugar
• 6 oz SR flour (or Plain flour)
• 1 tsp Baking Powder (if you use the Plain flour, increase the BP to 2 tsp)
• 2 Eggs
• 1 Lemon or Orange zest
• 1 Tbsp  Milk
• 1 Tbsp  Lemon Juice

Method

1. Pre-heat the oven 160-180 °c      
2. Put all ingredients in the food processer and mix well. Or put all  ingredients in a bowl and mix with  electric hand mixer.
3. Bake it in the oven for 40-50 minutes
4. When the cake is baked, let it stand for 5 minutes, then turn it out on a plate.

       *Decorate with lemon juice + icing sugar mixture