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.
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
Fairtrade Tate & Lyle Golden Caster Sugar
Lyle’s Golden Syrup
Medium, lightly beaten
Self raising flour
Large piece of lemon peel
Very finely chopped
Zest of one large orange
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