Syrup cake recipe please

I am looking for any cake recipe that you can pour syrup or liquid over. Any help will be wonderful. TIA.

Another but like a loaf style.

Berry, Polenta and Orange Cake
For the Cake;
½ Cup vegetable oil
3 size 7 eggs
¾ cup castor sugar
Finely grated zest and juice of 1 orange
1 1/3 cups plain flour
2 teaspoons baking powder
2/3 cup ground almond (note that at Pak’n’save have pams 70g packets – 1 packet will suffice)
2/3 cup instant polenta
Pinch of salt
2 cups mixed frozen berries.

For the Topping;
Juice of one orange
1/3 cup castor sugar.

To serve;
Thick plain yoghurt or mascarpone.

4 Cup capacity Loaf tin greased and base and sides lined with baking paper, best to cut each section separately and overlap all edges. Find it is great if paper comes up an extra inch or so above the sides, just gives it a nicer finish.

Preheat oven to 150`C.

Beat the oil, eggs, castor sugar and the orange zest and juice together for at least 5 minutes.
Sift flour and baking powder and combine with almonds, polenta and salt.
Using a large metal spoon, fold in the dry ingredients into liquid mixture ensuring no pockets of flour in the batter.
Pour half of batter into prepared loaf tin, then scatter half of berries (pushing the bigger ones down just a wee bit).
Top this with remaining batter and the then the remaining berries with the berries being evenly across the top.
Bake for at least 70 minutes then check regularly with a skewer until the skewer comes out clean with a minute bit of damp crumb attached, another good sign is that the very middle top of loaf is just cooked.

Topping;
Stir the orange juice and sugar together then while the cake is still hot and the paper edges are still fully upright on all edges, spoon it evenly over the top of cake.
It will set into a lovely crispy sugary topping when the cake is cool.

To Serve;
Lift the cake out of the tin and peel off all paper. Cut into thick slices top with a spoonful of yoghurt or mascarpone.

Rum-Doused Lemon Poppy-Seed Cake

250 grams Butter softened
120 grams Cream Cheese Softened
1 ¾ cups Sugar
3 large eggs
1 Tablespoon fresh Lemon Rind, grated
1 ½ cups flour
1 Teaspoon Baking Powder
2 Tablespoons Poppy Seeds
¼ cup of rum at least.

Preheat oven to 180c.
Grease a 25cm Tube tin or Bundt Tin.
In large bowl, beat together butter, cream cheese until well blended.
Mix in sugar, eggs and lemon rind until light and fluffy.
In separate bowl sift flour and baking powder, then stir into butter mixture.
Add in poppy seeds.
Bake for 55 to 60 minutes.
Cool for 15 minutes in tin, then invert onto a wire rack to finish cooling.
Drizzle rum over cooled cake slowly, allowing for absorption before drizzling on the rest of rum.
Cover and let stand 2 to 3 hours before serving.
Nice served with a dollop of whipped cream.

Honey and pistachio cake:
225g caster sugar
75g ground almonds
150g plain flour
200g semolina / cornmeal / fine polenta
1 teaspoon baking powder
Pinch of salt
Zest of 1 lemon
Zest of 1 orange
225g Greek yoghurt
5 eggs
200ml olive oil
150g pistachios
100ml honey
Juice of 1 lemon
Juice of 1 orange
1. Preheat the oven to 180°C.
2. Combine the sugar, almonds, flour, cornmeal, baking powder in a bowl. Add the eggs, zest, yoghurt and oil and stir well until you have a thick, gloopy batter.
3. Pour this into a lined baking dish or cake tin (it will be quite large), or drizzle with oil and dust with cornmeal as an alternative lining. Bake for 30 minutes, until a skewer comes out clean. Leave to cool for 1 hour.
4. In a dry frying pan toast the pistachios, lightly crushing them with a wooden spoon. Pour in the honey and juices and get everything fluid. Pierce the top of the cake many times with a knife and pour the honey nut mixture all over. Serve in wedges with more Greek yoghurt and some sliced strawberries.

Gluten Free Lemon Drizzle Cake
04 April 2013 by Farro Fresh in Recipes

Gluten-free cakes are not only perfect for anyone with specific dietary requirements, they can offer a delightful texture that often proves more interesting than cakes made with traditional wheat flour. This cake is dense and flavoursome… and well suited to sharing!
Ingredients
200g butter
200g caster sugar
4 eggs
175g ground almonds
250g cold mashed potato,
2 tsp baking powder,
zest 3 lemons
For the drizzle:
Lemon Syrup, or for a twist use Kapiti Kitchen Lemon, Manuka Honey & Ginger Syrup.
Method
1. Heat oven to 180oC/fan 160oC.
2. Butter and line a deep 20cm round cake tin. Cream sugar and butter; gradually add the eggs beating after each addition.
3. Fold in the almonds, cold mash, lemon zest and baking powder.
4. Tip into the tin, and bake for 40-45 minutes or until golden and a skewer poked into the middle comes out clean.
5. Turn onto wire rack after 10mins cooling in tin.
6. Pour 1 – 2 tbsp. syrup over the cake, and leave to cool completely before cutting.
7. This is a really moist cake, all will love it!

And something different like syrup on top of icing, hmmm bit over the top but very nice.

Banana Coconut cake
1 ½ cups dessicated Coconut
1 ¼ cups Milk for soaking
185 grams butter softened not melted
1 ½ cups castor sugar
3 eggs
3 ripe bananas
2/3 cup milk
3 cups self raising flour
Passion Fruit pulp (optional for serving)

Cream Cheese Icing;
100 grams butter softened
600 grams icing sugar sifted
250 grams cream cheese softened
Juice and Zest of 1 lemon
1 cup Long Thread Coconut for the topping toasted.

Preheat oven to 180c.
Grease and line a 26cm spring form round tin.
Place coconut and first measure of milk together in a bowl, leave to soak.
In a mixing bowl cream the butter and sugar together.
Add eggs one at a time, scraping down the sides of bowl and beating well after each egg.
Once the eggs are combined, add the soaked milky coconut and mashed bananas, mix all together.
Add the second measure of milk and the flour, alternating between each.
Mix all well and pour into tin.
Bake for approx. 1 hour or until a skewer is inserted into the centre and comes out clean.

To prepare the icing;
In a cake mixer combine the butter and icing sugar until fine breadcrumbs are formed.
Add cream cheese, juice and zest.
Beat on high for 5 minutes until light and fluffy.

Once the cake is cooled, ice with the icing.
Sprinkle with toasted coconut and drizzle with a spiral of passion fruit pulp for a final flourish.

Serve.

Thank you valentino. I will try the honey pistachio which sounds yum. I liked the berry polenta one as so will save it. Also love the Moroccan cake in the cakes thread and will definitely try that.

That Moroccan cake gets better when it is a day or two old.

This is very nice and can be a dessert as well.