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November 18, 2012


I love gingerbread, and adding cranberries sounds amazing. I am lucky enough to have a couple local markets that carry golden syrup and it is amazing. I have used it in caramel and cakes and just love it.

Oh dear me does this sound a little good! Wow, would i like to get my hands on one of these. Might even serve it up as a desert for tomorrow, along with the cheesecake of course!

I have the opposite problem with golden syrup and molasses - living in England, I can find golden syrup anywhere (corner shop, supermarket, cupboard...) but molasses is very rare to find!
Tammy - any substitution suggestions for molasses? Can I just use more golden syrup, or will it be too light?

Maria: I think it will be very light if you use just golden syrup, but still delicious. You could sub in 1/3 cup maple syrup (Grade B) or 3/4 cup barley malt syrup for the 1/2 cup of molasses. Or you could omit the molasses entirely and increase the dark brown sugar to 1-1/3 cups. These are estimates, but they look good to me. I'd be happy to participate in a molasses-for-golden-syrup trans-Atlantic exchange, if you'd like!

Lucy: You won't be sorry. I love this cake!

Laura: Sounds like I need to get my hands on some golden syrup stat!

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