Syrup sponge loaf

    1 hour 15 min

    A lovely moist cake, ideal for picnics, snacks or teatime treats. Stays moist for days, my family love it.


    22 people made this

    Makes: 1 syrup sponge loaf

    • 340g (12 oz) self raising flour
    • 200g (7 oz) granulated sugar
    • 2 teaspoons mixed spice
    • 110g (4 oz) butter or margarine
    • 2 tablespoons golden syrup
    • 1 egg, beaten
    • 280ml (10 fl oz) warm water

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat the oven to 180 C / Gas 4. Grease and line a 900g (2 lb) loaf tin.
    2. Mix all dry ingredients together until blended. Rub in the fat, until it resembles fine breadcrumbs.
    3. In a separate bowl mix the syrup, egg and warm water together.
    4. Using a wooden spoon, stir the wet mixture into the dry mixture, until a smooth, soft batter forms. Pour into lined tin.
    5. Bake in the middle shelf of the oven for about one hour until a skewer inserted into the centre comes out clean.
    6. The crust on the loaf softens up as it cools down, making this cake easier to cut. Will keep moist 4 to 5 days.

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    Reviews in English (3)


    Lovely moist cake!  -  30 Oct 2013


    A lovely cake, moist and sweet but with just enough spice to give it a lift. This is one I think I will be having to make in batches from now on.  -  09 Mar 2015


    This made 6 1/2lb loave cakes for my bake sale-they were very easy to make and smell wonderful  -  18 May 2014