A Comfort Bake That Never Fails
This Spelt Golden Syrup Cake is a soft, sticky loaf packed with nostalgic flavour. The spelt flour adds a gentle nuttiness, giving the classic golden syrup cake a wholesome twist without losing that rich, buttery sweetness we all love.
It’s simple to bake, keeps beautifully moist for days, and slices perfectly for afternoon tea or dessert.
Why This Recipe Works
Spelt flour gives the cake a tender crumb and natural depth of flavour. The golden syrup keeps it moist while lending a smooth, caramel-like taste. The batter comes together in minutes, and the slow bake ensures a dense yet soft texture.
It’s a classic British bake reimagined for modern kitchens — easy, homely, and irresistibly golden.
Spelt Golden Syrup Cake
Description
A moist, golden loaf made with spelt flour and rich golden syrup. Perfectly sweet, soft, and comforting — a modern take on a British classic.
Ingredients
Instructions
Preheat oven:
- Set to 170°C (150°C fan) / 340°F. Grease and line a 1lb loaf tin with parchment.
Melt butter and syrup:
- In a small pan, gently heat butter, golden syrup, and sugar until melted. Cool slightly.
Mix dry ingredients:
- In a bowl, whisk spelt flour, baking powder, and salt.
Combine wet and dry:
- Pour warm syrup mixture into the dry ingredients. Add eggs, milk, and vanilla. Mix until smooth.
Pour and bake:
- Transfer batter to tin and smooth the top. Bake for 40–45 minutes until golden and springy.
Cool:
- Let cool in the tin for 10 minutes, then remove to a wire rack.
Optional glaze:
- Brush warm cake with an extra spoon of golden syrup for a glossy finish.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 265kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 5.8g29%
- Cholesterol 55mg19%
- Sodium 75mg4%
- Potassium 120mg4%
- Total Carbohydrate 38g13%
- Dietary Fiber 2g8%
- Sugars 22g
- Protein 4.5g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
The cake tastes even better the next day as the syrup settles. Keep wrapped in parchment for a sticky, tender texture. Serve slightly warm with butter or custard.
Storage
Store at room temperature in an airtight tin for up to 5 days. Can be frozen for up to 2 months; thaw fully before serving.
