Syrup sponge loaf

Syrup sponge loaf


8 people made this

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

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 (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

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