Yorkshire Golden Layer Cake

Yorkshire Golden Layer Cake                                            A recipe by the Womens Institute


Celebrate a special occasion with this regal cake from an old Yorkshire recipe.
Don't be put off by all the stages- this is outstandingly good!


Serves: 6-8       Preperation and baking time: 1 hour  and 25-30 minutes



We need:

110 gr butter or margarine, softened
110 gr light brown soft sugar
225 gr plain flour
1 level teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 whole eggs and 1 egg yolk (keep the egg white)
150 ml golden syrup
70 ml milk


To decorate:

1 tablespoon golden syrup
225 gr icing sugar
3 dessertspoons apricot jam
25 gr walnuts, chopped
175 gr light brown soft sugar
1 egg white
1 teaspoon vanilla extract
walnut halves



Preheat your oven to 180C. Grease two 20 cm deep loose bottomed sandwich tins. ( I used my springforms and lined them with baking paper).

Beat the butter or margarine and sugar together until soft and creamy.

Sift the flour with the baking powder and spices. Whisk the whole eggs and egg yolk together. Heat the golden syrup slightly by warming it in the microwave for 20 seconds and add to the whisked eggs.
Whisk together.

Gradually add the flour and egg mixture into the creamed fat and sugar. (butter and sugar that is),
alternating them, mixing well and adding the milk to moisten.

Divide the mixture between the two prepared tins, spread evenly and bake for 25-30 minutes, turning the cakes during baking to make sure they rise evenly. Leave to rest for a few moments before turning out of the tins and setting aside to cool.

For the first filling, warm the golden syrup and mix with 1 dessertspoon of hot water. Add this to the icing sugar with enough extra hot water to make a thick coating consistency.

For the second filling, mix the jam and chopped walnuts together. If the jam is very stiff, it may need to be warmed slightly.

Halve each cake and cover one half of each with the syrup and sugar filling, pouring it into the centre and spreading it to the edge. Sandwich together again. Now sandwich the two whola cakes together with a thick layer of the jam and the walnut filling.

To make the icing, put the brown sugar in a large mixing bowl with 35 ml of cold water and add the egg white and vanilla extract. Whisk together over hot water, (au bain marie), preferably using an electric hand whisk, until the mixture becomes stiff. ( don't give up because this will happen).
Spread a thin layer over the top and sides of the cake to stick the crumbs in place and then spoon over generously and spread into swirls with a round bladed knife. ( or palette knife). Leave until set and decorate with walnut halves.



Tip: Test a little of the icing on a plate to see if it will set before spreading it on the cake. If it is not ready, whisk for a little longer. ( It usually takes me about 10 minutes to whisk)

                                                            "Enjoy"