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Gingerbread Traybake Cake
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.
Equipment
- 1 20 cm x 20 cm (8 x 8) baking pan
Ingredients
- 125 g black treacle
- 125 g golden syrup
- 50 g butter
- 50 g shortening Trex or Crisco
- 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 muscovado
- 150 ml milk
Instructions
- Grease and line a traybake cake tin.
- 125 g black treacle, 125 g golden syrup, 50 g butter, 50 g shorteningPut 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 sugarSift the flour, bicarbonate of soda and spices into a bowl and stir in the sugar.
- 150 ml milkMake 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.
- To Serve: cut into 9 pieces.
Nutrition
Calories: 319kcalCarbohydrates: 51gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 14mgSodium: 77mgPotassium: 281mgFiber: 1gSugar: 32gVitamin A: 167IUVitamin C: 0.1mgCalcium: 107mgIron: 3mg