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featured image golden syrup cake

Golden Syrup Cake (Christmas version!)

A golden syrup cake steeped in the richness of golden syrup, with the addition of citrus twang. This is a really fun Christmas cake to make and it can be decorated as simply or a elaborately as your fancy.
4 from 1 vote
Course: Dessert
Cuisine: British
Keyword: Christmas cake, Citrus cake, Gingerbread house cake, Golden syrup
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Resting time: 20 minutes
Total Time: 1 hour 50 minutes
Servings: 10 slices
Calories:
Alter quantities (metric only) 10 slices

Ingredients you'll need...

Nordic Ware Christmas Cottage Cake

  • 2 tablespoon softened butter for greasing in
  • 4 tablespoon flour for flouring tin - see Notes below
  • 300 g unsalted butter (US = 1¼ Cups plus 2 tbsp)
  • 300 g golden caster sugar (US = 1½ Cups)
  • 400 g golden syrup
  • 300 ml whole milk at room temperature (US = 1¼ Cups)
  • 1 tablespoon and 1 teaspoon lemon juice
  • 385 g plain flour (all-purpose flour) (US = 2 Cups and 12 tbsp)
  • 3 teaspoon baking powder
  • 1 tablespoon cocoa powder
  • ¼ teaspoon fine salt
  • 2 large eggs at room temperature (US = extra large)
  • zest of a 2 lemons
  • zest of an orange

Here's what we do...

Nordic Ware Christmas Cottage

  • Heat your oven to 150°Fan/170°C/325°F/Gas mark 3.
  • First of all prepare your tin (see "Top Tips" in Notes below). Take your softened butter and "paint" generously into every crevice, nook and cranny in your tin.
  • Then, take your 4 tablespoons of flour and shake into the inside of the tin, lifting and turning the tin as you go to try to ensure all of the insides are coated.
  • Then invert your tin onto a baking sheet or similar and tip out the excess flour. Double check every bit of the inside or your tin has been covered and reapply if necessary. This is quite an intricate tin and needs to be liberally coated with butter and sugar to ensure that it comes out in one piece, or you might end up with a ruin rather than a cottage!
  • Next, gently melt your butter, sugar and golden syrup together over a low heat. Keep squishing the butter to speed things up a bit. Stir regularly with your wooden spoon to ensure everything melts evenly.
  • Once melted, set aside to cool (if too warm it will scramble your eggs when you add them).
  • Whilst your mixture cools, add your lemon juice to your milk and mix together, set aside so that it has time to curdle.
  • Sift your flour, cocoa, baking powder and salt together and set aside.
  • Once your butter mixture is cool, you can add your eggs. Break in the first one and add a dessertspoonful of your flour mixture. Beat on a low setting until fully incorporated and the lumps of flour have disappeared.
  • Repeat the above with your second egg.
  • Then, pour in all of your milk mixture and beat on a low setting, again until just incorporated.
  • Add in the rest of your flour and beat on a low setting until mixed in.
  • Then scrape down the side and base of the mixing bowl with your spatula to ensure everything gets mixed together.
  • Beat on medium-high for about 45 seconds. The mixture will be quite liquidy so don't worry about that.
  • Pour your cake batter into your tin and place it onto your baking sheet then place into your oven. As the tin is quite large you may need to bake your cake quite low in your oven.
  • Bake for 1-1¼ hours or until a skewer inserted into the centre of the cake comes out clean.
  • Leave to cool in the tin for 10-15 minutes then invert it onto a cooling rack to cool.
  • Once cool decorate with royal icing however you choose!
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Supporting Notes

Flouring your Bundt pan

I cannot stress enough the importance of carefully greasing and flouring your Nordic Ware Gingerbread House Pan, or indeed any Bundt pan. Take it from me, I've learnt the hard way that there is nothing more disappointing than a ruin not a house.

These are my tips

  • Use a ready-made greasing and flouring spray such as Wilton Cake Release Pan Non-Stick Coating. This does the job in one go and makes life much easier! OR
  • Grease you Bundt tin with softened butter by "painting" on the butter using a pastry brush. Then refrigerate your tin for 10 minutes. When you take it out you should easily be able to see any areas that have not been buttered and then you can do a repair job. Then, take a course brown flour or some almond flour and toss it bountifully around the inside of the tin making sure you get it into every nook and cranny. Tip the tin upside down to release any excess. Check your handiwork and if any areas do not posses a coating of flour repeat the process (you may need to add a little more butter to these areas first so that the flour sticks).
    The advantage of a flouring with a courser brown flour like this that it provides a thicker coating on your tin and you can also see far easier any areas that have been missed.

Make Your own Notes on this Recipe here...