Black treacle V Golden syrup for Christmas cake

Wraithlady

nuttyrockeress said:

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.

Personally, if you're not going to use it afterwards, I wouldn't bother - if you want that molasses taste, sub some dark muscovado sugar for some of the recipe sugar (assuming you're more likely to use the sugar than the treacle)

Floss

Rosa_Damascena said:

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!

It's the malt extract & malted barley flour that give Soreen its taste - not treacle. Treacle & malt extract are two different things.

Rosa_Damascena

Wraithlady said:

nuttyrockeress said:

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.

Personally, if you're not going to use it afterwards, I wouldn't bother - if you want that molasses taste, sub some dark muscovado sugar for some of the recipe sugar (assuming you're more likely to use the sugar than the treacle)

I can go with this!