Syrup Cake Recipes

Steps:

• Make the cake: preheat oven to 350°; grease and flour a 9-inch square or round cake pan.
• In a bowl, combine the flour, cinnamon, ginger, cloves, and salt; stir with a fork to mix well.
• In a big bowl, combine the vegetable oil, cane syrup, and egg; stir with a fork or whisk to combine well.
• Add about 1/3 or the flour mixture to the syrup mixture and then stir gently, just until the flour disappears.
• Add the baking soda to the hot water, and then stir about half the water into the batter.
• Stir another 1/3 of the flour mixture, then the remaining water, and finally the remaining flour, stirring gently each time just to mix everything well.
• Quickly pour the batter into the prepared pan, and bake for 30-35 minutes, until the cake springs back when touched gently in the center, and is beginning to pull away from the sides of the pan.
• Make the frosting: In a bowl, beat the butter until light and fluffy; add in half the powdered sugar, the vanilla, and salt; beat with a mixer at medium speed until smooth.
• Add the remaining powdered sugar and the cane syrup, and beat until smooth and creamy, stopping to scrape down the bowl and mix well.
• To complete: if cake is round, cool the cake in the pan on a rack, for 10 minutes, turn it out of the pan, and place it, top side up, on a wire rack to cool completely; place cooled cake on a serving plate or cake stand, top side down, and spread the frosting over it generously, covering the top and sides.
• If it is square, spread the icing over the cooled cake right in the pan, and cut into squares to serve; serve warm, right from the pan.

Steps:

• 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.
• Place butter, syrup and sugar into a large pan and heat gently until the ingredients are just melted together, stirring occassionally. 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).
• 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.
• Bake for around 50 minutes. 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! A real treat and a cake you will be asked to make again and again.

Steps:

• Preheat the oven to 350°F. Grease an 8 by 8-inch pan with butter or cooking spray. In a large bowl, whisk together the oil, sugar, 3/4 cup syrup, buttermilk, and eggs. In another bowl, mix the flour, nutmeg, ginger, baking soda, and salt in another bowl. Stir the dry ingredients into the oil and sugar mixture. Bake until a toothpick inserted into the middle comes out clean, about 30 minutes. Sprinkle with powdered sugar and serve it straight out of the pan you baked it in. Provide extra syrup for guests to drizzle over the cake, if desired.
• The cake can be made up to 24 hours in advance and kept at room temperature or it can be wrapped and frozen for up to 3 weeks.