Gingerbread Traybake Cake
User Reviews
5
6 reviews
Excellent
Gingerbread Traybake Cake
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This Gingerbread Traybake Cake is so easy and perfect for the holidays! Soft gingerbread cake with luscious frosting and gingerbread cookies.
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Ingredients
For the gingerbread cake
- 350 g all-purpose flour all purpose flour, 2 ¾ cups
- 330 g light brown sugar muscovado sugar, 1 ⅔ cups
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- ¼ tsp cloves ground
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda (baking soda)
- ½ tsp salt
- 200 g butter or Stork, softened, ¾ cup plus 1 heaped tbsp
- 3 egg large
- 2 tbsp treacle (molasses)
- 1 orange zest only
- 180 ml whole milk ¾ cup
- 1 ½ tbsp orange juice fresh
- 1 tsp vanilla extract
For the frosting
- 500 g mascarpone cheese 2 cups
- 240 g icing sugar powdered sugar
- 2 tbsp golden syrup or honey
- ½ tbsp ground cinnamon or vanilla paste
To decorate
- gingerbread cookies
- Sprinkles festive
- 1 tsp ground cinnamon to dust
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 9x13 rectangular cake tin.
- Decorate Your Gingerbread Tray Bake with gingerbread cookies, prinkles, meringue cookies or crystallised ginger. If you are using cookies or meringue kisses, make sure you add them just before serving as the moisture from the frosting will soften them.
- Measure the flour, sugar, baking powder, bicarbonate of soda, salt and spices into a large mixing bowl. Stir together to combine and break up any lumps of brown sugar.
- Dust with icing sugar, slice and enjoy!
- Add the softened butter, eggs, milk, orange juice and zest. Start beating on low speed using a hand or stand mixer and increase the speed once the ingredients have combined. Scrape the bottom and sides of the bowl as needed.
- Pour the batter into a lined 9×13 inch rectangular cake tin and level. Bake for 30-35 minutes or until the cake is springy to the touch and just coming away from the edges of the tin. A skewer inserted in the centre should come out clean. Lift the cake out of the tin onto a wire rack to cool.
Make the frosting
- Put the mascarpone, icing sugar, vanilla extract, golden syrup and cinnamon into a bowl and beat until the frosting holds peaks.
- Spread the frosting over the cake (make sure it has cooled down completely first!). Swirl the frosting using an offset spatula.
Notes
- Gingerbread Buttercream
- 420g (3 1/2 cups) icing sugar
- 115g (1/2 cup) softened butter
- 3 tbsp treacle / molasses
- 2 tsp each ground cinnamon and ginger
- a little hot water, as needed
- Beat all the ingredients together adding enough hot water so that you have a smooth buttercream that holds peaks. Swirl over the cake and decorate as desired.
Nutrition Information
Show Details
Calories
389kcal
(19%)
Carbohydrates
47g
(16%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
50mg
(17%)
Sodium
268mg
(11%)
Potassium
164mg
(3%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
762IU
(15%)
Vitamin C
1mg
(1%)
Calcium
103mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20- 24
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 268mg | 11% |
| Potassium | 164mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 762IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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