Black treacle V Golden syrup for Christmas cake

nuttyrockeress

I’m planning to do a Christmas cake tomorrow, appreciate I’m quite late but in the interest of saving money and waste I have enough fruit left from the home made Christmas puddings.

I have golden syrup in the cupboard as we use this for porridge however I don’t have any Black treacle. Rather than spend money on a tin which will just be for the cake, could I substitute with golden syrup or should I just bute the bullet and buy some?

 Thanks in advance for your advice.

tboo

I personally would think yes but don't eat Christmas cake so take no notice of me :

Has been asked here before

https://forums.moneysavingexpert.com/discussion/1354053/golden-syrup-instead-of-black-treacle-help

and google says yes you can

YorksLass

Yes, you can but black treacle gives a richer flavour and a darker colour.  I always have black treacle in my store cupboard as I use it regularly for Yorkshire Parkin and bread-maker malt loaf.  It does keep quite a long time but you can definitely taste the difference when it goes past its best (a bit metallic).  Good luck with the cake!

annieb64

The recipe I use has 1 tbs of black treacle . I certainly  wouldn't bother to buy a tin for such a small amount. It can be used up in gingerbread.

tooldle

I’ve used golden syrup in my xmas cake for a few years now and will continue to do so until the tin runs dry. 
I'd be really surprised if anyone could taste the difference especially as it is ‘well fed’ with rum, in the run up to xmas.

Rosa_Damascena

Black treacle is bitter and over-rated,

Floss

Rosa_Damascena said:

Black treacle is bitter and over-rated,

I used to have it on bread & butter as a child so have a fondness for it. It's ideal for giving that molasses taste in recipes that demand the colour & depth of flavour such as parkin & toffee:

"Lyle’s Black Treacle Syrup is a beautiful black sheen colour and boasts an intense yet satisfying bitter-sweet flavour."

Tescodealqueen

I only ever use black treacle now but you only need a tablespoon so although I make cakes for six families a tin lasts several years. I would risk the syrup if that’s what you have as I find my cakes get darker the more I feed them (I use Sherry and I made the cakes in June)

GaleSF63

I expect it will alter the flavour a bit - it will be blander, but won't affect the texture.
Do you know anyone who can give you a tablespoonful?

I use it in Christmas puddings - very important in my view! To save time and bother and having lots of left-over ingredients I now buy a standard pudding and add black treacle, more fruit, and brandy. Then stick it in the slow cooker for a couple of days.

Admiral_Barbarossa

Black treacle and then feed it some bourbon before icing. That will keep you warm on the dayu!

Rosa_Damascena

Floss said:

Rosa_Damascena said:

Black treacle is bitter and over-rated,

I used to have it on bread & butter as a child so have a fondness for it. It's ideal for giving that molasses taste in recipes that demand the colour & depth of flavour such as parkin & toffee:

"Lyle’s Black Treacle Syrup is a beautiful black sheen colour and boasts an intense yet satisfying bitter-sweet flavour."

IMO its the malt-y taste that ruins Soreen. Otherwise fruit breads / cakes / tealoafs are just my kind of thing!