Refrigerator Cakes w/ Lyle's Golden Syrup

[HomeCulinarian]

While I sat in the salon over the weekend I discovered three refrigerator cake recipes in an architecture magazine that I want to try. All of them call for a small amount of Tate and Lyles golden syrup. Haven't checked if I can get it locally, but I googled it and its a product from the UK. http://www.lylesgoldensyrup.com/lylesgol...efault.htm

The earlier post about the ginger snap cookies reminded me to find my notes and type in the recipe to MC. I'd not heard of Refrigerator Cakes before this. Anyone ever tried anything like these before?

Here are the 3 recipes ...

* Exported from MasterCook *

Bittersweet Chocolate and Hazelnut Refrigerator Cake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 graham crackers -- most of 14.4 oz box
12 glaced cherries -- halved
1/2 cup hazelnuts -- halved
16 Ounces bittersweet chocolate -- broken up
12 tablespoons unsalted butter
2 tablespoons golden syrup -- Tate & Lyles
2 tablespoons sugar
cocoa powder -- optional

Line 8 1/2 x 4 1/2" (6-cup) loaf tin with plastic wrap, leaving enough
extra to fold over the edges. Break crackers into small pieces directly
in a large bowl. Add chierries and hazelnuts.

In a heat proof bowl over simmering water, combine chocolate, butter,
syrup and sugar, stirring until melted. Remove from heat.

Combine chocolate mixture with cracker mixture. Transfer to tin. Pack
down well and place in refrigerator for 24 hours.

To serve, remove cake from refrigerator for about 30 minutes ahead and
transfer to a plate. Dust with cocoa powder if using. Slice with a
serrated knife.

Yield:
"12 servings"

* Exported from MasterCook *

Semisweet Chocolate Amaretti & Apricot Refrigerator Cake

Serving Size : 12

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
28 Amaretti di Saronna cookies
3/4 cup dried apricots -- sliced
16 ounces semisweet chocolate -- broken up
12 tablespoons unsalted butter
1 tablespoon golden syrup -- Tate & Lyles
1 Tablespoon rum

Line 8 1/2 x 4 1/2" (6-cup) loaf tin with plastic wrap, leaving enough
extra to fold over the edges. Break cookies into small pieces directly in
a large bowl. Add apricots.

In a heat proof bowl over simmering water, combine chocolate, butter,
syrup and rum, stirring until melted. Remove from heat.

Combine chocolate mixture with cookies and apricots. Transfer to tin.
Pack down well and place in refrigerator for 24 hours.

To serve, remove cake from refrigerator for about 30 minutes ahead and
transfer to a plate. Slice with a serrated knife.


* Exported from MasterCook *

White Chocolate Pistachio & Ginger Refrigerator Cake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
28 small gingersnap cookies
1/2 cup pistachio nuts -- shelled, skinned and halved
16 ounces white chocolate -- broken up
12 tablespoons unsalted butter
1 tablespoon golden syrup -- Tate & Lyles
1 tablespoon rum

Line 8 1/2 x 4 1/2" (6-cup) loaf tin with plastic wrap, leaving enough
extra to fold over the edges. Break cookies into small pieces directly
in a large bowl. Add pistachios.

In a heat proof bowl over simmering water, combine chocolate, butter,
syrup and rum stirring until melted. Remove from heat.

Combine chocolate mixture with cookie mixture. Transfer to tin. Pack
down well and place in refrigerator for 24 hours.

To serve, remove cake from refrigerator for about 30 minutes ahead and
transfer to a plate. Slice with a serrated knife.

Yield:
"12 servings"

[cjs]

Linda, going thru my grandmothers' books, I've found a couple called 'refrigerator cakes' - haven't made them yet.

"Bittersweet Chocolate and Hazelnut Refrigerator Cake" sounds interesting, except for the cherries, might have to play with that.

[Mare749]

HC, I haven't made refrigerator cakes either, but they sound good, especially the one with apricots. Are you going to make one of these? Let us know how you like it.

[Roxanne 21]

AH HA!!!!! I HAVE something here that YOU DON'T!!!

Lyle's is just an ordinary light golden syrup---you could very easily sub with one of your local brands. No maple flavor--sort of a light breakfast pancake syrup. Stay away from the butter added ones though--was that Mrs. Butterworths that I remember???

Can't wait to get my printer up and running again--gotta chase that tech again!!! (He's kinda cute--- )

[Dismc]

Lyle's is one of my most favorite pantry staples. It's actually a cane sugar syrup. Tastes like caramelized sugar and is great to drizzle over desserts. Here in Arizona, you can buy it at Cost Plus World Market. I think I've seen it at Whole Foods too, not sure.

[cjs]

Cost Plus World Market. I think I've seen it at Whole Foods too, not sure. "

Can get to those. Maybe an approximation would be to add a little dark Karo to light Karo, until a trip to the big cities.....

[Roxanne 21]

That would be way to thick, Jean---this is really thin and caramelly (one of your words )

[cjs]

hmmmmm, but would the flavor be correct? or close to?

[HomeCulinarian]

I only made notes and don't have the magazine. I think it said to use corn syrup or omit if Golden Syrup isn't available. I'm planning to try these out for the next office treat day. That's a good way for me to test new recipes on unsuspecting co-workers

[pjcooks]

I found this at my local Shaw's market, but KA flour( The Bakers Catalog) carries it as well. Bought this a few months ago but I'll be damned if I remember what I was going to use it for. So there it sits next to the corn syrups and the molasses, all dressed up with nowhere to go.

Copied and printed, and thanks!

PJ