Why You’ll Love Mary Berry Golden Syrup Cake Recipe
This golden syrup cake captures old‑fashioned charm with minimal fuss. The syrup creates a tender, sticky crumb that stays moist, and the recipe is forgiving — great for beginner bakers and comforting for seasoned ones. It also tastes superb a day or two after baking, making it ideal for tea time, dessert, or a homemade gift.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
100 g butter or margarine
50 g caster sugar
50 g soft brown sugar
200 g golden syrup
200 g self‑raising flour
1 free‑range egg
150 ml milk
2 tbsp golden syrup (for finishing)
Directions
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Preheat your oven to 160°C (140°C fan) and grease and line a 2‑lb loaf tin.
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In a medium saucepan over gentle heat, melt together the butter or margarine, golden syrup, caster sugar, and brown sugar. Stir until smooth, then remove from heat and let cool for about 10 minutes.
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In a small bowl, whisk the egg and milk together.
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Sift the self‑raising flour into a large bowl. Gradually stir in the cooled syrup mixture, then add the egg/milk mix. Stir just until you have a smooth, lump‑free batter.
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Pour the batter into your prepared tin and level the top.
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Bake for 50–60 minutes — it’s done when a skewer inserted in the centre comes out clean and the top is golden.
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Allow the cake to cool in the tin for 10 minutes, then prick the top with a skewer and drizzle the remaining 2 tbsp of golden syrup over it.
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Let the cake cool completely in the tin. For the best flavour and texture, wrap it (still in its lining) in greaseproof paper or foil and leave for 1–2 days before serving.
Servings and timing
Servings: about 8 slices
Prep time: approximately 15 minutes
Bake time: 50–60 minutes
Rest time: ideally 1–2 days for best flavour
Variations
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Round tin: You can bake this in a round cake tin — just check for doneness a few minutes earlier than listed.
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Gluten‑free: Substitute a gluten‑free self‑raising flour blend and add a little xanthan gum if needed.
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Extra spice: A pinch of cinnamon or nutmeg can add warm undertones to the syrupy sweetness.
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Nutty twist: Fold in chopped walnuts or pecans for texture.
Storage/Reheating
Storage: Wrap the cooled cake in greaseproof paper and foil. Store at room temperature in a cool place for 4–5 days; it actually improves after a day or two.
Freezing: Slice the cake and wrap each slice in cling film and then foil. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.
Reheating:
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Microwave: Warm a slice for 20 seconds.
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Oven: Wrap in foil and warm at 150°C for 10 minutes.
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Steamer: Wrap in baking paper and steam for about 5 minutes for a soft, pudding‑like texture.
FAQs
What makes this cake so moist?
The golden syrup and brown sugar keep the crumb tender and sticky, creating moisture that lasts even after baking.
Can I use honey or maple syrup instead of golden syrup?
Honey or maple syrup will change the flavour and texture; golden syrup gives the signature caramel‑sweet taste, so substitutions aren’t ideal.
Do I have to let the cake rest before eating?
It’s lovely fresh, but waiting 1–2 days improves the flavour and texture significantly.
Can I bake this in a different tin?
Yes — if you use a round tin or loaf pan of a different size, check earlier as bake times can vary.
Why didn’t my cake rise well?
Make sure you use self‑raising flour and avoid overmixing, which can knock out air.
How do I know when the cake is done?
Insert a skewer into the centre — it should come out clean with no wet batter.
Can I make this dairy‑free?
Yes, swap the milk for a plant‑based alternative and use dairy‑free margarine. The texture might vary slightly.
Can I add extra flavours?
Spices like cinnamon or citrus zest work well with the sweetness of the syrup.
How long will leftovers keep?
Properly stored at room temperature, it stays good for about 4–5 days.
Is this recipe suitable for beginners?
Absolutely — it’s straightforward with simple steps and forgiving ingredients.
Conclusion
Mary Berry’s Golden Syrup Cake is a timeless, comforting bake that’s wonderfully simple yet full of rich flavour. With golden syrup at its heart, this moist loaf cake pairs beautifully with tea, custard, or vanilla ice cream. Whether you’re an experienced baker or a curious beginner, this recipe is sure to become a favourite in your home.
