Golden Syrup Sponge Cake- Mega Cake Fail!!

I have a great Annabel Karmel cookbook- The Busy Mum’s Cookbook. I use it for several different recipes so I thought I would try the recipe she has made for Golden Syrup Cake. Sadly both attempts have come out rubbery and unappetising so they have both gone in the bin. I will search for another recipe and report back…

Despite being in the oven for the recommended time and at the correct temperature, the Golden Syrup cake came out with a rubbery texture and with weird patches in the middle.
The cake did not rise much, either. Bitterly disappointing but I’ll try again.

The Nordicware Gingerbread Loaf pan is a beautiful pan and what a shame my bake did not show it off to its full advantage.

When I think of a Golden Syrup cake, I always think of the gooey, sticky loaf cakes by Tate and Lyle which you can buy in the ready made cakes section of the supermarket. I’m sure they were Jamaican Ginger ones in green packaging which was the same as the colour on the Tate and Lyle Golden Syrup cans. My Nana Margaret (my Dad’s mum) used to buy them and they were always a lovely treat. I’ve always wanted to make my own but haven’t been successful with the two attempts made so far.

When looking up the photos for this blog, I came across another Jamaican Ginger/ Golden Syrup Cake I’d baked a few years ago. It was from the Great British Bake Off Christmas Book and I tried the recipe out as part of an Advent recipe challenge. From what I remember, I did put some of it in the freezer and we enjoyed the cake in slices through the next few months.

Although the cake sunk slightly in the middle, it tasted delicious. I’d completely forgotten about this recipe. I should have used this one instead.

Although not the same recipe, the cake made by Michael Chakraverty, one of the Great British Bake Off Contestants from 2019, I think is a delicious substitute. I have also made an iced version of this cake and it is utterly sublime.

Amazing Cakes #8: Iced Gingerbread Loaf

My #100bakeschallengeposter had Golden Syrup Sponge Cake as one of the challenges. When I rubbed the square off with a coin, I found it was actually to make a Sponge type pudding like you used to have for school dinners or in a pudding basin! So I will go back and make one of those in the future. I love those and even better if it’s served with lashings of hot custard.

Happy Baking!

Love Sam xx

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