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Author Notes: This recipe comes from More Home Cooking (Haper Perennial, 1995).
Of it Colwin wrote: “After a while I began to long for something new, and in another English book, Delia Smith’s —Lindsay-Jean Hard
Makes one 9-inch round cake
cups (12 ounces) Lyle's Golden Syrup
cups plus 2 tablespoons flour
teaspoons baking soda
tablespoon ground ginger
teaspoon ground cloves
teaspoon ground cinnamon
- Heat the oven to 350° F.
- Butter a 9-inch round pan (2 inches deep) and line the bottom with parchment paper.
- In a small saucepan, melt the butter with the Lyle’s Golden Syrup.
- Into a bowl, sift the flour, salt, baking soda, ground ginger, ground cloves, and cinnamon.
- Pour the syrup and melted butter onto the dry ingredients and mix well.
- Add the egg and the milk and beat well. The batter will be very liquidy, not to worry.
- Pour the batter into the prepared pan and bake for about 50 to 55 minutes. The middle should be just set, with the edge pulling away from the pan, and a tester will bring out a few crumbs. Cool the cake in the pan for 10 minutes before turning out.
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