Easy Gingerbread Traybake Cake
User Reviews
5
Easy Gingerbread Traybake Cake
Description
This gingerbread cake combines butter and dark syrups—golden syrup and black treacle—for a rich foundation. Flour is blended with ground ginger, mixed spice, nutmeg, and baking soda to bring classic warming flavors linked with gingerbread. Milk and eggs provide moisture and structure, while muscovado sugar adds depth and sweetness alongside the syrups. Orange juice and zest brighten the batter with citrus notes.
The batter is quickly mixed, poured into a greased and lined rectangular cake pan, and baked at 180°C until set with a lightly springy surface. The resulting cake is tender with a moist crumb, carrying a balance of sweet molasses flavor and warm spices. This traybake format offers easy portioning and suitability for casual serving or teatime.
This cake freezes well if left un-iced, making it convenient for storage. The recipe recommends baking soda (bicarbonate of soda) rather than baking powder. The nutrition information is an estimate for guidance only.
Ingredients
Easy Gingerbread Traybake Cake
- 150 g butter
- 225 g golden syrup
- 225 g black treacle
- 500 g all-purpose flour plain
- 8 teaspoons ground ginger
- 3 teaspoons mixed spice (or gingerbread spice, or pumpkin spice)
- 1 teaspoon ground nutmeg
- 2 teaspoons baking soda (see Note 1)
- 175 ml milk
- 4 egg
- 125 g muscovado sugar dark
- 2 orange juice and zest
Decoration
- 250 g icing sugar aka confectioners sugar
- lemon juice of 1
- 100 g ginger optional, crystalised (candied
Instructions
Easy Gingerbread Traybake Cake
- Grease and line a 33cm by 23cm (13ins by 9ins) cake pan (see tips above) and preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
- Place the butter, golden syrup and treacle in a pan. Cook over a low heat until the butter is just melted.
- Meanwhile, place the flour, ginger, mixed spice, nutmeg and baking soda in a large bowl and stir together until thoroughly combined.
- Next, whisk together the milk and eggs in a jug.
- As soon as the butter has melted, remove the pan from the heat and add the dark muscovado sugar.
- Pour the butter/sugar mixture into the bowl containing the flour and spices, and stir everything together.
- Next, pour the eggs/milk mixture into the bowl containing the flour, spices, butter etc. and stir until thoroughly combined.
- Finally stir in the juice and zest of the two oranges.
- Tip the mixture into your prepared cake pan (it should be quite runny and have little bubbles on the surface). Then pop it straight into your preheated oven.
- Cook for 40-45 minutes until a skewer inserted into the centre comes out clean. (Use a teaspoon handle if you don’t have a skewer.)
- When done, remove the cake from the oven and leave it to cool for 10 minutes in the tin,. Then lift it out onto a cooling rack, using the baking paper to help you.
- Either eat the gingerbread warm, or leave to cool completely before wrapping it up, first in a layer of baking paper, then a layer of tin foil. Wrapped like this the cake will keep for up to 2 weeks.
- Alternatively decorate the cooled cake, as per the instructions below.
Decoration
- **Do not try to decorate the cake until it is completely cold!**
- Start by cutting up the stem ginger (if using), into ½cm / ¼inch cubes.
- Next, sieve the icing sugar into a bowl and add the lemon juice slowly until you have a thick paste. It should be quite thick, but still spreadable. (If after adding all the lemon juice, your icing is still too thick, add some cold water, 1 teaspoonful at a time, until you get the desired consistency.)
- Using a tablespoon, drizzle the icing over the cake in a zigzag pattern to achieve the graffiti effect.
- Finally, scatter over the cubed stem ginger.
- Cut the cake into 24 pieces and serve.
Notes
- Use baking soda or bicarbonate of soda for leavening; do not substitute with baking powder.
- The cake is suitable for freezing if prepared without icing.
- Nutrition facts provided are approximate and should be used as a guideline only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24slices
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 41mg | 14% |
| Sodium | 156mg | 7% |
| Potassium | 218mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 232IU | 5% |
| Vitamin C | 8mg | 9% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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