Prep
20 minBake
1 hour 15 minsServes
10-12Difficulty
Easy About
Flavoured with a subtle hint of orange and lemon zest, indulge in this British classic.
How to make this recipe
Preheat oven to 170°C/Fan150°C, 340°F, Gas 3.
Greased and line 18cm/7” deep round cake tin.
Cream together the butter, Tate & Lyle Caster Sugar and Lyle’s Golden Syrup until pale fluffy. Gradually beat in the eggs beating well after each addition.
Sift together the flours and fold into the mixture then fold in the caraway seeds, candied lemon peel, orange zest and juice.
Spoon the mixture into the prepared tin, level and make a slight dip in the middle. Bake in a preheated oven for about 1 hour 15 minutes or until firm to touch. Turn out on a wire rack to cool.
TOP TIP
If you want to go the extra mile, whip up some icing and our it on the cake so it drips down the sides a little. You can even finish the cake with a little lemon or orange zest I the centre for a tangy twist!
Ingredients – 10 items
1
Butter
Softened
Fairtrade Tate & Lyle Golden Caster Sugar
Lyle’s Golden Syrup
Egg
Medium, lightly beaten
Self raising flour
Plain flour
Caraway seeds
Large piece of lemon peel
Very finely chopped
Zest of one large orange
Finely grated
Orange juice
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We’ve launched our own online shop! Whether you`re after beverage syrups, granulated sugar or cane jam sugar - it’s all ready to order straight to your kitchen.
📦 Visit: sugarandsyrup.com (link in bio).
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Find the recipe via link in our bip ☕️
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Want to give them a try? Find the recipe via link in our bio 🥣
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Key initiatives funded by our Fairtrade Premium have included a programme focused on female empowerment by The Progressive Sugarcane Producers Association. This pilot project engaged women across four communities in Belize, providing them with essential skills in financial literacy, economic opportunities, and hands-on training.
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