Afternoon Tea Cakes with Golden Syrup – Today’s recipe is from a vintage recipe booklet for Lyle’s Golden Syrup, and is 100 years old.
Dainty Little Fairy Cakes for the Cake Tin
Today’s recipe for Afternoon Tea Cakes with Golden Syrup is from a vintage recipe booklet for Lyle’s Golden Syrup, and is 100 years old.
It’s a fabulous cake recipe for individual cakes, or buns as my late dad used to call them. Made with golden syrup and crystallised ginger.
I made these the other day, on a baking day, to serve on my weekly Sunday tea tray, as well as for the cake tin.
These dainty little cakes are made in a small cake tin, patty tin, and are baked in paper fairy cake cases.
They are just the right size for tiny hands, and two cakes are perfect for the grown-ups, especially with a cup of tea or coffee.
If the little ones haven’t tried ginger yet, or maybe they don’t like it, just omit the crystallised ginger and add raisins, or currants.
These cakes freeze well, but they will probably be all devoured before you need to think about that! Plus, they keep well in the cake tin for 3 or 4 days.
I served these on my pretty vintage Woodsware Jasmine china last time I made these, with some spring flowers from our cottage garden.
I hope you enjoy making these little cakes, and please so remember, this is a vintage recipe, although it worked fine for me, as you can see from the photos. Karen
More Vintage Cake Recipes
More Vintage Recipes
Baking Notes
- Use Self Raising flour in place of plain flour and baking powder.
- Replace the ginger with currants or raisins.
- I used small fairy cake paper cases, and made 18 small cakes with this amount of cake batter.
- Use cinnamon sugar for the sugar topping before baking, as I did last time.
- Metric measurements:
- 170g flour
- 60g margarine or butter
- 30g sugar
- 60g golden syrup or 4 tablespoons
Recipe for Afternoon Tea Cakes with Golden Syrup
Afternoon Tea Cakes with Golden Syrup
Today's recipe for Afternoon Tea Cakes with Golden Syrup is from a vintage recipe booklet for Lyle's Golden Syrup, and is 100 years old.
It's a fabulous cake recipe for individual cakes, or buns as my late dad used to call them. Made with golden syrup and crystallised ginger.
I made these the other day, on a baking day, to serve on my weekly Sunday tea tray, as well as for the cake tin.
These dainty little cakes are made in a small cake tin, patty tin, and are baked in paper fairy cake cases.
They are just the right size for tiny hands, and two cakes are perfect for the grown-ups, especially with a cup of tea or coffee.
If the little ones haven't tried ginger yet, or maybe they don't like it, just omit the crystallised ginger and add raisins, or currants.
These cakes freeze well, but they will probably be all devoured before you need to think about that! Plus, they keep well in the cake tin for 3 or 4 days.
I served these on my pretty vintage Woodsware Jasmine china last time I made these, with some spring flowers from our cottage garden.
I hope you enjoy making these little cakes, and please so remember, this is a vintage recipe, although it worked fine for me, as you can see from the photos. Karen
Ingredients
- 6 ounces plain flour
- 2 ounces margarine (I used butter)
- 1 ounce sugar
- 2 ounces crystallised ginger, finely chopped
- 1 egg, beaten
- 1 teaspoon baking powder
- 2 ounces golden syrup
Instructions
- Mix the margarine (or butter) with the sugar and golden syrup. Beat to a cream.
- Add the egg, mix in the flour and ginger, and beat well.
- Add the baking powder and stir thoroughly, and bake in small tins or baking cases; sprinkle the tops with the sugar before placing in the oven, and bake for about 20 minutes
- NB: There was no temperature listed, so I baked them at 180C/170C fan/350F/Gas mark 4, what is classed as a "moderate heat" setting.
Notes
Use Self Raising flour in place of plain flour and baking powder.
Replace the ginger with currants or raisins.
I used small fairy cake paper cases, and made 18 small cakes with this amount of cake batter.
Use cinnamon sugar for the sugar topping before baking, as I did last time.
Metric measurements:
170g flour
60g margarine or butter
30g sugar
60g golden syrup or 4 tablespoons
Nutrition Information
Yield 18 Serving Size 1Amount Per Serving Calories 75Total Fat 3gSaturated Fat 1gUnsaturated Fat 2gSodium 38mgCarbohydrates 12gFiber 0gSugar 3gProtein 1g
Alan Collins says
Made these as buns and family loved them. Can this recipe be used to make a full sized cake or will I need to increase ingedients?