Packed with flavour, this awesome recipe just keeps on giving…especially if you remember to keep it in a tin.
- 100g Golden Syrup
- 70g Black Treacle
- 90g Salted Butter
- 70g Dark Muscovado sugar
- Finely grated zest of 1 lemon (the juice will be used for the crunchy glaze)
- 220g Self raising flour
- ½ tsp mixed spice
- 1 tsp ground ginger
- 2 eggs
- 1 tsp lemon extract
For the glaze
- 80g Granulated sugar
- Juice from 1 lemon
- Preheat the oven to 150 degrees c (fan)
- Start by preparing the Bundt tins. Brush over with lining paste. I used a dark lining paste for this recipe because the finished cake is dark, rich and moist.
- Place the golden syrup, treacle, butter and sugar in a small saucepan and mix over a low heat until the sugar is no longer grainy, the butter is melted, and everything is well combined. Don’t allow the mixture to boil. Set aside.
- In a roomy mixing bowl sift together the flour and spices then make a well in the centre and add the lemon zest then pour in the melted mixture. Stir well then add the eggs and lemon extract. Stir well until you have a smooth batter then transfer to the bundt tins.
- Bake for 40-50 minutes until the cakes are risen and firm to the touch. Take from the oven and when the tin is cool enough to handle then turn out onto cooling racks.
- Whilst the cakes are still warm apply the crunchy glaze. Simply mix together the sugar and lemon juice and paint over the cakes with a pastry brush. The glaze will dry crunchy. These cakes will keep in a tin for at least a week.