Gingerbread Traybake Cake is a sweet and sticky gingerbread that I make in a traybake tin. It's much quicker to bake than a traditional gingerbread but with all the same dense texture and spicy flavours.
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Prep Time 10 minutesmins
Cook Time 25 minutesmins
Total Time 35 minutesmins
Course Baking, Dessert
Cuisine British
Servings 24
Calories 119kcal
Ingredients
125gblack treacle
125ggolden syrup
50gbutter
50gshortening Trex or Crisco
225gplain white flour
1/4tspbicarbonate of soda
1tspmixed spice
1tspground ginger
100gdark brown soft sugarmuscovado
150mlmilk
Instructions
Grease and line a traybake cake tin.
125 g black treacle, 125 g golden syrup, 50 g butter, 50 g shortening
Put the black treacle, golden syrup, butter and shortening into a saucepan and heat gently until melted.
225 g plain white flour, 1/4 tsp bicarbonate of soda, 1 tsp mixed spice, 1 tsp ground ginger, 100 g dark brown soft sugar
Sift the flour, bicarbonate of soda and spices into a bowl and stir in the sugar.
150 ml milk
Make a well in the centre and pour in the milk and treacle mixture.
Beat well until smooth and of a thick pouring consistency.
Pour into the prepared tin and bake in the oven at 170c (325F) mark 3 for 25 minutes or until a fine warmed skewer inserted in the centre of the cake comes out clean.
Cool in the tin for 1 hour then turn out and cool completely on a wire rack.
Wrap in greaseproof paper and foil and store in an airtight tin for 2 days before eating.