Golden Cake


Golden Cake

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 12 portions


  • 7 ozs Flour
  • 2 ozs sugar
  • 1 oz golden syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 3 ozs margarine
  • 1/4 pint milk


  1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).

  2. Line one 7 inch (18 cm) cake tin with greaseproof or other non-stick paper and grease the tin.

  3. Cream together the sugar and margarine

  4. Blend together the vinagar and syrup together. Then beat in to the mixture along with the vanilla.

  5. Mix in the flour gradually and fold it into the creamed mixture.

  6. Stir the baking powder into the milk, and while it is fizzing add quickly to the mixture, gently stiring and folding together. Do not beat the mixture and this will cause it to lose the fluffy texture needed.

  7. pour the mxiture into the cake tin and put into the middle of a hit oven.

  8. Bake for approximately 1.5 hours. Check to make sure the cake is cooked throughout and expecially in the middle. If not 100% cooked, turn down the tempuratue slightly and pop bake into the oven. Take care not to let the top of the cake burn or dry out.

Recipe Notes

The original recipes were published within The Kitchen Front (122 Wartime recipes broadcast by Frederick Grisewood, Mable Constandurous and others, specially selected by the Ministry of Food. My copy was originally published in 1942 and cost 6D.

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