Servings
Font
Back
Easy Gingerbread Traybake Cake
5 from 18 votes

Easy Gingerbread Traybake Cake

The Easy Gingerbread Traybake Cake is a moist spiced cake made with butter, golden syrup, and black treacle mixed with flour and ginger-based spices. It is baked in a traybake style pan to yield a tender, flavorful cake with warm aromas of ginger, mixed spice, and orange zest.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 24 slices
Calories: 275 kcal
Course: Dessert, Snacks, Cake
Cuisine: American, British

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
    Cup of Yum
  1. 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.
  2. Place the butter, golden syrup and treacle in a pan. Cook over a low heat until the butter is just melted.
  3. Meanwhile, place the flour, ginger, mixed spice, nutmeg and baking soda in a large bowl and stir together until thoroughly combined.
  4. Next, whisk together the milk and eggs in a jug.
  5. As soon as the butter has melted, remove the pan from the heat and add the dark muscovado sugar.
  6. Pour the butter/sugar mixture into the bowl containing the flour and spices, and stir everything together.
  7. Next, pour the eggs/milk mixture into the bowl containing the flour, spices, butter etc. and stir until thoroughly combined.
  8. Finally stir in the juice and zest of the two oranges.
  9. 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.
  10. 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.)
  11. 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.
  12. 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.
  13. Alternatively decorate the cooled cake, as per the instructions below.
Decoration
  1. **Do not try to decorate the cake until it is completely cold!**
  2. Start by cutting up the stem ginger (if using), into ½cm / ¼inch cubes.
  3. 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.)
  4. Using a tablespoon, drizzle the icing over the cake in a zigzag pattern to achieve the graffiti effect.
  5. Finally, scatter over the cubed stem ginger.
  6. 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

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%)

Nutrition Facts

Serving: 24 slices

Amount Per Serving

Calories 275

% 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.