Golden Syrup Honey Cake (and a hymn)
Life is not always a piece of cake. Of course, not. We get sad, we see so much that is bad in the world that it blurs the good. We're tired, and we need a helping hand but maybe we're too proud to ask. Perhaps we are overworked and underappreciated. Perhaps too much is expected and we don't feel like we add up. We don't feel like we are enough.This life hands us a berth that's too heavy, too much. Today, I want to share not only a recipe for a cake, but a hymn, as well. May we praise God even in those days, when our hands are hardest to raise.
When peace like a river attendeth my way, when sorrows like sea billows roll; whatever my lot, thou hast taught me to say, "It is well, it is well with my soul."
Though Satan should buffet, though trials should come, let this blest assurance control: that Christ has regarded my helpless estate, and has shed his own blood for my soul.
My sin oh, the bliss of this glorious thought! my sin, not in part, but the whole, is nailed to the cross, and I bear it no more; praise the Lord, praise the Lord, O my soul!
O Lord, haste the day when my faith shall be sight, the clouds be rolled back as a scroll; the trump shall resound and the Lord shall descend; even so, it is well with my soul.
It is well with my soul.
Golden Syrup Honey Cake
Serves 10-12
Ingredients for cake:
1 1/2 cups golden syrup
1 cup honey
1 cup + 6 tablespoons unsalted butter
1 1/2 cups brown sugar
2 tablespoons vanilla extract
1 3/4 cup milk
3 large eggs
4 1/3 cups self raising flour (spooned into measuring cups)*
Strawberries with the stem, cleaned and halved, for decor
Ingredients for frosting:
3 8oz. bricks cream cheese, room temperature
1 cup cold heavy whipping cream
2 teaspoons vanilla extract
1 teaspoon lemon extract
1 cup powdered sugar
Directions:
1. Preheat oven to 340 degrees F. Prepare three 9 inch round cake pans by brushing butter on bottom and sides, then adding a cutout of parchment paper. Set aside.
2. In a large saucepan over medium heat, add the golden syrup, honey, all the butter and the brown sugar. Heat through until butter is completely melted and the sugar is dissolved. Add in the vanilla extract and mix, then remove from heat and let it cool for 10 minutes.
3. In a large bowl, mix the milk and eggs. Add in the golden syrup mixture and mix well. Next, add in the self raising flour and mix until just combined. Do no over mix. Divide the batter evenly between the 3 prepared cake pans and bake for 20-24 minutes, until a toothpick inserted comes out clean. Let the cakes cool for 10 minutes, then invert onto a cooling rack and cool completely before frosting.
4. To prepare frosting, add the cream cheese to a large bowl and whisk until smooth, about 3-4 minutes on high. Add in the heavy whipping cream, vanilla extract, lemon extract and powdered sugar. Whisk until well combined and whipped (about 5 minutes on high).
5. Level out the cooled cakes as best as possible by slicing the top dome part of the cakes. Smear a small dab of frosting on your cake stand, then place the first layer of cake in the center (the small smear of frosting will help keep the cake in place). Top the first layer with 1/4 of the frosting, then top with the second cake. Top with another 1/4 of frosting, then top with the last cake. Use the remaining frosting to cover the top and sides of the cake as evenly as possible. Decorate with the halved strawberries around the border of the cake.
6. Chill in the refrigerator for 4 hours and up to overnight to let the cake firm. Enjoy.
* To make the self raising flour for this cake at home, add 4 1/3 cup all purpose flour into a large bowl (flour must be spooned into measuring cups instead of scooped out, otherwise you will end up with too much flour and therefore a dense cake). Remove 6 teaspoons of the flour, then add in 2 teaspoons salt and 7 teaspoons baking powder. Whisk until well combined.
All content is my own unless otherwise stated