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March 20, 2019 By Lucy 9 Comments

A Sticky Syrup Loaf

Sticky-syrup-loaf-cake-recipe-lucyloves-foodblog

Sticky Syrup Loaf Recipe

Sometimes the need for cake is strong but the will is weak. That’s the kind of mood I’m in a the moment. Motivation is low and I am just not in the mood for eating anything remotely healthy. I have had a cold for two weeks, the wind has whipped my hair into a tatty mess and it’s so cold again tonight we have a fire on the go and I have an old lady blanket, and the dog, on my lap. It’s no excuse for eating crap, but that’s my story and I’m sticking to it. I spend most weekends cooking for Lucy Loves, hungry family members, birthdays and carb-needy rowers, so when it comes down to making a recreational cake for me to trough, I just can’t be arsed. This Sticky Syrup Loaf ticks the can’t be arsed box in every category making it the most popular offering in my current cake based repertoire.

Now for a fairly standard list. This cake is brilliant because a) it’s a loaf, no need for icing with all the stand mixer drama that goes with it b) It’s a one bowl affair, hooray for a light washing up load and c) it’s so delicious you may never want to eat another cake ever again. Yes, this Sticky Syrup Loaf is sweet, but in a golden, toffee like way. It’s firm, I wouldn’t rule out serving it buttered, but then I’m in that kind of mood; likewise custard would also be a more than welcome addition. It takes minutes to make, then under an hour in the oven followed by a tantalising wait for it to cool before slicing, although if you don’t mind a raggedy looking slice, you don’t even have to bother with the cooling. If you don’t devour the whole loaf in one sitting, this cake just gets better with age, lasting up to a week, well wrapped, for daily snaffling when resistance is low. Which is 7 days a week for me currently. I will be forever in debt to Baking with Granny for this wonderful recipe.

At some point I will have to eat a salad or spinach smoothie, but for now, it’s all about the Sticky Syrup Loaf for me. I’m seeing it as a sort of medicine for my everlasting cold. That’s my theory and I’m sticking to it.

Sticky-syrup-loaf-cake-recipe-lucyloves-foodblog

Sweet, simple and I have been feeling so lazy I even bought squeezy Golden Syrup. No nasties in this cake like a shop one, as you’ve made it yourself, you know exactly what’s in it.

Right, let’s get on with this, as the sooner you make it, the sooner you can eat it. Butter or line your loaf tin and pre heat your oven to 150 degrees fan assisted. Next, take a large bowl and add the butter, both sugars and golden syrup. Either melt these over a pan of simmering water or in the microwave.

Sticky-syrup-loaf-cake-recipe-lucyloves-foodblog

Sticky-syrup-loaf-cake-recipe-lucyloves-foodblog

Leave to cool briefly. In a small jug measure in the milk, egg and vanilla extract and give it a little whisk.

Sticky-syrup-loaf-cake-recipe-lucyloves-foodblog

Whisk the self raising flour into the cooled butter and syrup mix.

Sticky-syrup-loaf-cake-recipe-lucyloves-foodblog

Then gradually whisk in the milk and egg mixture until you have a reasonably smooth batter. It will be runny, don’t worry, it’s meant to be like that.

Sticky-syrup-loaf-cake-recipe-lucyloves-foodblog

Sticky-syrup-loaf-cake-recipe-lucyloves-foodblog

Pour the cake batter into your lined loaf tin then pop into the oven for around 50 minutes. Keep an eye on it, however, as you don’t want it to brown too much. The cake is ready when it’s firm and a skewer comes out clean when poked in the middle.

Sticky-syrup-loaf-cake-recipe-lucyloves-foodblog

Like so.

Sticky-syrup-loaf-cake-recipe-lucyloves-foodblog

While the cake’s still warm, drizzle a little extra syrup on top of your loaf for added stickiness.

Sticky-syrup-loaf-cake-recipe-lucyloves-foodblog

Leave the loaf to cool before serving in bloody great big slabs. Then have another, you will almost certainly want one.

Sticky-syrup-loaf-cake-recipe-lucyloves-foodblog

Sticky-syrup-loaf-cake-recipe-lucyloves-foodblog

Sticky-syrup-loaf-cake-recipe-lucyloves-foodblog

Not only is the cake amazing fresh from the tin, it also keeps, and improves over the coming days. So this Sticky Syrup Loaf is a keeper, in more ways than one.

Lucy x

Sticky Syrup Loaf Recipe

Makes a good sized loaf, around 8 slices

You will just need a large bowl and a lined 2lb/1kg loaf tin

100g butter

50g caster sugar

50g soft brown sugar

200g golden syrup

200g self raising flour

1 Egg

150ml milk

1 teaspoon vanilla extract

An extra drizzle of golden Syrup

Pre heat your oven to 150 degrees fan assisted and line a 2lb/1kg loaf tin with a liner or some greaseproof paper.

Either in a bowl in the microwave or in a pan on the stove melt the butter, caster sugar, soft brown sugar and golden syrup until the whole lot starts to meld together. Stir well and leave to cool briefly.

Once this mixture has cooled slightly, fold in the self raising flour. In a small jug whisk together the milk, egg and vanilla then fold this into the bowl until the ingredients are combined. The cake batter will be quite thin.

Pour this into your lined cake tin then pop into the pre heated oven for around 50 minutes. You may need 5 minutes extra, but keep any eye on it from 45 minutes. The cake will be done when firm to the touch and a skewer comes out clean when poked in the middle

Drizzle the top of the cake with a couple of extra tablespoons of golden syrup then leave to cool completely before removing from the tin and serving in thick slices.

The cake improves with age. Keep it well wrapped in greaseproof paper and foil for up to a week.

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Filed Under: Baking, Cake, Edible gifts, Recipes, Vegetarian




Reader Interactions

Comments

  1. Su says

    March 22, 2019 at 1:38 pm

    Looks delicious! I love Golden Syrup. I’ve just made Banana and Chocolate Chip loaf this morning…I think yours will be on my bake list! Thanks for sharing x

    Reply
    • Lucy says

      March 22, 2019 at 2:08 pm

      Thanks, Susan, it’s so good, I hope you love it. Your chocolate chip banana loaf sounds good too. Lucy x

      Reply
      • Su says

        April 6, 2019 at 4:09 pm

        Made this today….delicious! Thank you x

        Reply
        • Lucy says

          April 6, 2019 at 4:41 pm

          Thanks so much, Su, really glad you liked it. Lucy x

          Reply
  2. Sooz says

    November 29, 2019 at 9:49 am

    I’m making this again today…I think it’ll be the 3rd time that I’ve made it….it’s ALWAYS delicious ❤ x

    Reply
    • Lucy says

      November 29, 2019 at 3:58 pm

      Thanks so much, this is soooo one of my faves too. Lucy xx

      Reply
      • Sooz says

        November 29, 2019 at 5:44 pm

        I can see why…it’s delicious. I may buy some of those loaf tin liners, as they look handy. Thanks x

        Reply
  3. Angela says

    November 18, 2020 at 10:45 am

    What would the cooking time be in an ordinary oven be ??

    Reply
    • Lucy says

      November 18, 2020 at 11:05 pm

      Thank you, Angela. Do you mean non fan assisted? The cooking time should be the same, just adjust your temperature accordingly to a non fan assisted temperature which is would be around 160 degrees. Lucy

      Reply

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ABOUT LUCY

I am Lucy. A barely 50 year old with roles a-plenty. Mum to two boys and a dog, wife, PA and now blogger. We live in the suburbs of SW London and pretty much constantly have our noses in the trough. Read More…

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ABOUT LUCY

I am Lucy. A barely 50 year old with roles a-plenty. Mum to two boys and a dog, wife, PA and now blogger. We live in the suburbs of SW London and pretty much constantly have our noses in the trough. Read More…

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