A Bake in the Life: Gingerbread Traybake

This gingerbread traybake is definitely a childhood favourite of mine! My mum would bake it a lot especially around autumn and winter time, so the smell of it baking always reminds me of Christmas. Another one of my favourite gingerbread recipes is for Gingerbread Muffins, however the consistency of the batter is much thinner resulting in a lighter more syrupy muffin. In comparison, this recipe is more of a traditional gingerbread, dark brown, treacly and spotted with pieces of crystallised ginger which works well with sweet icing drizzled on top – delicious and very moreish! 🙂

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Gingerbread Traybake

You will need:

For the cake

10 oz/275g Golden Syrup

10 oz/275g Black Treacle

8 oz/225g Light Brown Sugar

8 oz/225g Butter/Margarine

1 lb/450g Self Raising Flour

2 tsp Mixed Spice

2 tsp Ground Ginger

2 oz/50g Crystallised Ginger Pieces

4 Eggs

1 tbsps Milk

For the icing

8 oz/225g Icing Sugar

2 tbsps Water

2 oz/50g Crystallised Ginger Pieces to decorate

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Let’s get started!

  • Preheat your oven to 160ºC/Gas Mark 3/325ºF. Grease and line a 12 x 9 in (30 x 23 cm) roasting tin with grease proof/ baking paper (This recipe does make quite a large traybake, so if you want to make a smaller cake I would half the recipe to start with and see how much batter it takes to fill your desired tin).
  • Measure the syrup, treacle, sugar and butter/margarine into a large saucepan and heat gently until melted together (Be sure to heat the ingredients slowly, or allow to cool once melted to prevent a lumpy batter).

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  • Sift together the flour and spices into a large mixing bowl, pour the cooled wet mixture into the bowl and add the crystallised ginger pieces.

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  • Beat together the eggs and milk in a mixing jug before combining with the batter and beating until smooth and lump free (I decided to use an electric hand mixer to ensure a very smooth batter).
  • Pour into the prepared tin and bake in your pre heated oven for 45-50 minutes until well risen and a skewer comes out clean from the centre of the traybake.

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  • Allow to cool in the tin for a few minutes before turning out and continuing to cool on a wire rack.
  • Prepare the icing by shifting the icing sugar into a bowl and adding water a tbsp at a time until smooth but not so runny that it just runs off the edge of the cake.

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  • Once the traybake is cool spoon the icing over the top, sprinkle with crystallised ginger pieces to decorate and leave to set.
  • You are all done 🙂

I love this gingerbread so much I could eat the whole traybake! The combination of treacle, mixed spice and ground ginger baking in the oven always smells amazing. The final gingerbread is dark brown in colour, sticky on top and has a delicious spiced flavour that tastes good with vanilla ice cream 🙂 You can of course leave it plain, but I decided to top the traybake with plain icing sprinkled with crystallised ginger pieces which I think looks great and gives an extra sweet ginger flavour. Try not to be too put off by the rather excessive amounts of golden syrup and treacle in this recipe, it really is worth it for the amazing taste of this gingerbread – definitely try it out!

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A Bake in the Life…

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