Golden Syrup Moist Loaf (Print Version)

A moist, rich loaf with golden syrup’s caramel notes, tender crumb and easy preparation.

# Recipe Ingredients:

→ Dry Ingredients

01 - 1 3/4 cups plain flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon fine sea salt
04 - 1 teaspoon ground ginger (optional)

→ Wet Ingredients

05 - 1/2 cup plus 2 tablespoons unsalted butter, softened
06 - 1/3 cup light brown sugar
07 - 2/3 cup golden syrup
08 - 2 tablespoons treacle or molasses (optional)
09 - 2 large eggs
10 - 1/2 cup whole milk

# Directions:

01 - Preheat oven to 320°F. Line a standard 2 lb loaf tin with parchment paper.
02 - Whisk together flour, baking powder, salt, and ginger if using in a bowl.
03 - In a large bowl, beat softened butter and brown sugar until light and fluffy.
04 - Gently heat golden syrup and treacle until pourable but not hot.
05 - Beat warmed syrup mixture into the creamed butter and sugar until combined.
06 - Add eggs one at a time, beating well after each addition.
07 - Fold dry ingredients into wet mixture alternately with milk, starting and ending with dry ingredients. Mix just until combined.
08 - Pour batter into prepared tin and smooth the surface. Bake for 45 to 55 minutes or until a skewer inserted in the center comes out clean.
09 - Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The golden syrup gives it a caramel sweetness that feels richer than plain sugar ever could.
  • It slices beautifully and tastes even better the next day, which means less pressure to serve it warm.
  • The crumb stays tender for days, so you can keep it on the counter and sneak slices all week.
02 -
  • Don't skip warming the syrup, cold syrup will seize up the butter and you'll end up with lumps.
  • The batter is quite thick, so don't worry if it doesn't pour easily, it's supposed to hold its shape.
  • If the top starts browning too fast, tent it loosely with foil halfway through baking.
03 -
  • Let the cake cool completely before slicing, or it'll crumble and stick to the knife.
  • If your syrup is cold and thick, microwave it for 10 seconds to make it easier to measure and pour.
  • Don't overmix once the flour goes in, or the cake will turn tough instead of tender.

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