This is my first post, so I hope at all works out OK. I'm a sucker for anything with Golden Syrup and this is the TM adaption of a recipe I've been making for quite a while.
Line the bottom of a greased 200mm (8 inch) round cake tin. Set the oven to 160C (F/F) or 180C (normal)
Ingredients:
250g Unsalted Butter - straight out of the fridge is OK but chop the butter up a bit
220g Dark Brown Sugar
1 tbsp Golden Syrup - but it's OK to add a bit more if, like me, you love the stuff
2 eggs
225g SR Flour
125g milk
1 tsp vanilla extract
Place all the ingredients in
and mix for 25-30 seconds on speed 5. scrape down the sides and mix on speed 5 for another 20 seconds - or until it looks nice and smooth.
Pour into prepared tin and bake for 50-60 minutes. (I find that 55 minutes works perfectly in my oven.)
Allow to cool in the tin for 10 minutes or so and then place onto a cake rack.
Forget about the icing - it's sweet and luscious enough, but a good dusting of icing sugar makes it look (and taste) great!
It also makes a great pudding. Just serve warm slices with cream, custard or even a great butterscotch sauce.
Enjoy!!
Members' commentsauds - Cake was yumbo....... number 1 son just had it warmed up and served with ice-cream for dessert. It lasted about ten seconds and he declared it awesome. This was really so easy and did not need sauce to have as a pudding. Thanks very much.
Hally - Delicious, thank you. Will make this regularly. Be warned dangerous, the cake was eaten in 1 day.
Uni - i completely missed the 1st ingredient (butter) but it still was good.
Dublin Girl in Oz - very nice, will bake again. Thanks for recipe.
jkmt - It was lovely and light, although a bit crumbly. Or maybe that was because it was so fresh when we consumed it! Very nice. Thanks.
Suzie G - the mixture was amazing! Can't wait to eat the cake! So quick and easy to make too. Thanks.
Chelsea - it was lovely. The smell of it baking is absolutely divine!
courton - Had unexpected visitors this morning and so tried this recipe since I had all the ingredients. Got a big thumbs up from our visitors. Will definitely make it again.
Had this with butterscotch sauce and ice cream after heating the cake in the oven. OMG. This is a hit!!!!
Moo2 - This was so easy to make and yummy to eat. Thanks for posting. Will definitely be making again.
maddy - Delish. Made into
cupcakes, cooked on 170
oC for 18 minutes, and mix made 20 cupcakes. Topped with some fresh cream whipped with a Tbspn Golden syrup. I did cut sugar down to 200g.
medusa - This was delish. Thank you. Also mine didn't rise that much, is that normal? Didn't matter because it is yummy.
This cake has been a big hit in my house, made it twice for guests too and everyone enjoyed it, even my non dessert loving hubby.
VHJ - This is a fantastic recipe. Very easy and tastes great. I had some leftover Coconut Cream in the fridge so whipped up Ayla's
Banana & Coconut Ice-cream and had that with the cake for dessert. Yum
Dizzy Girl - All I can say is ABSOLUTE YUM. Made this last night and it was so delicious. The phone rang whilst I was pouring the milk in and accidentally added 150g and it didn't affect the cake at all. So light and moist. Definitely will make again.
keiramax - Thanks Busterman - have just made this. The batter tasted yum so can't wait until it's cooked. Will have to cut it up and put some into the freezer otherwise I'll eat it quickly. Not good when I'm trying to lose weight. I can't resist temptation.
knittercook - I make this recipe weekly now, it has become our favourite cake in this house and I love how quick and easy it is to make and the taste is divine.
LeeJ - Well, I had to sub out some ingredients, as listed below:
220 lite nuttelex
30gm oil
160 brown sugar
40 caster sugar
almond milk
Still worked fine, thanks.
Denzelmum - Love this cake! It
freezes well too. To defrost, I just put a slice on the microwave for 10-15 seconds. Yum.
Katya - I made this cake last week as a result of losing a bet with someone. I was so convinced I wouldn't lose that I agreed a cake as the penalty..... I have never had a success making cakes but I thought I'd give this a go. The batter tasted great (even though I forgot to put in the vanilla). The cake wasn't so successful as it was too cooked on the outside and undercooked in the middle. That was totally down to me not having enough experience of cooking cakes in the Aga. The bet winner ate 2 pieces and OH has just taken the last piece with him to work. They both said it tasted really good.
Twitterpated - I have just taken this out of the oven. The whole house smells great. Taking it for morning tea with friends. Just waiting for it to cool before dusting with icing sugar.
Kissmypixel - wow, delicious!!!! Will make regularly for sure.
JD - Made this recipe in my
individual heart tins, baked 170
oC for 35 minutes - it makes 6. Check for doneness at 30 mins. Lovely recipe, so easy and tastes great. I sprayed the tins with quite a lot of canola oil and they just fell out - I must admit I was a little surprised it was so easy.
faffa 70 - I made this for the second time this week today... everyone loves it.
GF -They look gorgeous! And this recipe can't be beaten for simplicity, speed . . and that wow factor!! May I ask if there's a secret to getting 6 perfect little cakes? I also made the same recipe in the same cake tin . . . . but I only scored 2/6 that came out of the pan properly. The others had bits and pieces that stuck to the tin Maybe I didn't oil the pan properly . . . . . any advice you can offer, JD, would be really appreciated!
Just realised I was using maple syrup instead of golden syrup, still tasted good.
JD - GF, I sprayed the tins with quite a lot of canola oil and they just fell out - I must admit I was a little surprised it was so easy.
snappy - This cake is a favorite in our house. I made it again today but thought I might try
steaming it in the Varoma instead of baking it - I've got a real love affair going with the Varoma at the moment and I'm steaming just about everything that can be steamed (and some things that can't!) I steamed it for about 50 mins / Varoma temp / speed 4. Came up deliciously moist and almost fudgy like a caramel mud cake. Good for days when it is just too hot to turn on the oven! I put it in a silicone cake tin.
greenie - YAY, this recipe is failsafe too - looks delish! Made these as cupcakes. OMG!!!! They are sooooooo good!
amie78 - OMG if the batter is anything to go by this is going to be delicious.
cecilia - thank you for a recipe that proved extremely popular. No leftovers. Lots of smiley faces. Lots of yums.
courton - I have made the cake twice now. Once as a normal cake and once poured into muffin moulds. Both times the cakes were delicious but both times the cake rose quite a lot and split in the middle. Cake specialists out there, what am I doing wrong? The temperature was the temperature provided by Busterman for the cake and one provided by Maddy (?) for the cupcake size.
Deniser - Delicious! Have just put half in the freezer otherwise it will disappear this afternoon. My cake also cracked on the top- not that it bothers me as I will cover it with cream, ice-cream or butterscotch sauce - or I could just eat it the way it is. Will try a lower shelf and perhaps a little lower temperature next time. I cooked at 160 degrees in fan forced oven for 55 minutes. Very handy quick, easy and versatile recipe to have.
maddy responding to Courton....
for the average sized cupcake I cooked on 170oC (no fan), for about 18 minutes. No cracks.
For the slightly deeper rose cupcakes, using the silicone trays.....I baked them on 175oC, for 25 minutes (no fan).
I never use fan forced for any cakes or cupcakes.....and usually cook them on 170oC/175oC maximum......as when the oven is hotter, they rise too high, and sometimes crack and peak too much.Katiej - I made these today in my heart shape cake tin (as Judy did previously). I've been meaning to make this cake for ages. The uncooked cake batter tasted lovely, so I can't wait to eat the cake.
medusa - Uni do you have a good butterscotch sauce recipe? I made this cake today for the kids arvo tea (as a treat) and as always turned out great.
Uni - this
butterscotch sauce is very nice
http://www.forumthermomix.com/index.php?topic=7078.0 but i mainly use the one that's in the EDC .
Yvette - I made this following the instructions to the letter. The cake was rising on the outside only and starting to brown so turned oven down to 160
oC, (was on 180
oC) then the middle eventually started to rise but the outside was crusty. It tasted ok not sure if I did anything wrong.
Amy - I made this today. Very nice and moist. I did reduce the sugar to 170g. Thanks for the recipe.
TAT - Mine cracked a bit on the top but I just sprinkled it with icing sugar! So delicious. It's perfect as a tea time treat and also makes a great dessert with just some ice cream. The only problem is that it tastes TOO good!
inthekitchen - I made this today & my kids are demolishing it! This is definitely going to be a regular in our house. I'm amazed at how moist & syrupy it tastes, from only 1 T of golden syrup. I love that is uses normal pantry & fridge items & is really cheap to make too. Thanks heaps for posting this recipe.
Frozzie - We love this cake.. Very tasty!
Moo2 - Made this as cupcakes yesterday and only 4 left! Very yummy.
Thermo18 - Have made this again as everyone loves it. Used my new cake tin and so happy it worked.
matmob - This was an absolute hit. (How could it not be with all that butter). I served it as a cake with dusted icing sugar but will try as a dessert another time. Thanks so much for a great recipe.
BZB - Love it!
Kimmyh - Made a half batch today and cooked in cupcake wrappers as per Maddy's tips. It's a great recipe.
Crompo - this is my 'go to' cake for work functions. I generally make it as cupcakes. I have given the recipe to a few people and now I have heard it has been posted on facebook as 'my' recipe. Apologies to Busterman who originally posted the recipe and thanks once again for such a scrummy cake.
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