Monday, 14 April 2014

Toffee Syrup Loaf Cake


My version of this Toffee syrup Loaf cake has a generous helping of maple syrup. The toffee part of this recipe includes chopped stoned dates, pecans and light muscovado sugar. To finish off this scrumptious bake add a toffee flavored frosting. There is a bit more preparation involved with this bake but its well worth the effort. Total preparation time around 15 to 20 minutes, total bake time between 1 hour 30 minutes to 1 hour fifty minutes. This bake is similar to most syrupy cakes like ginger cake which has black treacle instead of maple syrup, the process is basically the same.

Equipment needed; a large bowl to combine your wet with dry ingredients, a pot for melting the syrup with the butter and some spoons or spatulas. You can use a hand held mixer if you like but its not necessary. Once baked and cooled its best to seal in a container and refrigerate for a couple of days, this will bring out the toffee flavour. The toffee syrup loaf is quite dense and rich so thin slices will satisfy most folks.

Toffee Syrup Loaf  recipe/method

110g stoned dates
50g pecan nuts
110g spreadable butter
50g black treacle (maple syrup optional)
175g golden syrup
150ml milk
2 large eggs
225g plain flour
1 level teaspoon mixed spice
2 level teaspoons ground ginger
1 level teaspoon bicarbonate of soda



For the icing:
4 tablespoons evaporated milk
3 tablespoons dark brown soft sugar
50g butter
150g golden icing sugar

A Standard 2lb loaf tin, lined with parchment paper Pre-heat the oven to 150 ° C, gas mark 2
Delicious Toffee syrup loaf
Put your syrups into a pan and warm up, add your butter, melt then take off the heat to cool. Meanwhile finely chop your pecans and stoned dates, set aside. Weigh off all you dry ingredients and sift together. Pour the cooled syrups and butter into the dry ingredients fold and mix with a spatula, gradually add the milk and eggs until you have a smooth batter. the batter will be quite slack, now add all the pecans and two thirds of the chopped dates reserving the last to sprinkle on top. Bake in a preheated 150 ° C oven for around 1 and a half hours to one and three quarters hour.

Allow to cool in the tin for at least 40 minutes then turn out carefully peeling off the parchment paper, leave to cool completely on a cooling wire. Now make your toffee icing by melting together the evaporated milk, brown sugar and butter, then simmer the mixture for 5 minutes. Leave it to cool in a bowl then sift in the icing sugar and whisk together until smooth. Finally, using a palette knife, spread the icing all over the top of the cooled cake. Keep the cake in a sealed food container – it does seem to improve if kept for a couple of days before eating.






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