• 1 2/3 cups light corn syrup (golden syrup)
  • 1/3 cup honey
  • 3/4 cup grapeseed oil
  • 1 cup of water
  • 1 cup packed brown sugar
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 cup self-rising flour
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking soda

Lemon Icing:

  • Juice of 1/2 lemon
  • 1 tablespoon plus 1 teaspoon butter, softened

1 1/4 cups confectioners’ sugar


Preheat the oven to 350 degrees F. Lightly grease an 8-inch square cake pan and line with parchment paper.

Combine the syrup, honey, oil, water, and sugar in a saucepan. Stir over low heat until the sugar is dissolved, then bring to a boil. Remove from the heat and allow to cool. Add the eggs, one at a time, and mix until smooth. Fold in the flours, spices, and baking soda, mixing until smooth.

Pour the mixture into the prepared pan. Bake for 1 1/4 hours, or until a skewer inserted in the center of the cake comes out clean. Let the cake rest in the pan for 10 minutes before turning out onto a wire rack to cool.

Lemon Icing:

Combine the lemon juice and butter in the top of a double boiler. Mix until the butter is melted and the mixture smooth. Stir the butter mixture into the sugar, mixing until smooth. Place the icing over hot water to thin slightly, then spread over the cooled cake as quickly as possible. Serve cut in slices

nutrition information per serving

637 calories; 20g total fat; 68mg cholesterol; 300mg sodium; 114g carbohydrates; 1g fiber; 5g protein

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