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.
I’ve had visitors for the past two weekends, I don’t often have people to stay and rarely two weekends in a row, but my son and DIL just had a gorgeous little boy, and as they live right next door, my relatives have stayed at my house.
I made the gingerbread last weekend. I had to hide the gingerbread to stop my husband from eating it! I also stashed some cookies so there were still plenty for the second wave of visitors. You learn a few things by the time you become a grandmother, especially when you have had two sons!
Gingerbread is always better when it has been ‘matured’ anyway and this one was moist, gingery and nicely sticky.
More Gingerbread Recipes
Mini Gingerbread with Lemon Glaze are impressive individual gingerbreads baked in a mini bundt pan. They also make a really delicious dessert, serve them warm from the oven, without the glaze, with some pouring cream or custard.
Jamaica Ginger Cake and Pear Trifles are individual desserts made with sweet and sticky ginger cake, layered with fresh pears, custard and cream. They are so simple to make and are sure to become a family favourite.
Chocolate Gingerbread Cupcakes have a rich chocolate taste and the sweet sticky texture of gingerbread. Add chunks of chopped chocolate to the cupcake mixture and top with cinnamon buttercream.
Gingerbread Traybake Cake
Equipment
- 1 20 cm x 20 cm (8 x 8) baking pan
Ingredients
- 125 g (⅓ cups) black treacle
- 125 g (⅓ cups) golden syrup
- 50 g (3½ tbsp) butter
- 50 g (3½ tbsp) shortening Trex or Crisco
- 225 g (1¾ cups) plain white flour
- 1/4 tsp bicarbonate of soda
- 1 tsp mixed spice
- 1 tsp ground ginger
- 100 g (½ cups) dark brown soft sugar muscovado
- 150 ml (½ cups) 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.
Corina says
This looks just like the gingerbread my mother used to make – It was gorgeous. She has the good housekeeping book too so maybe it's even the same one.
Brownieville Girl says
Think I'd miss out on the lard too!
I love gingerbread and this looks delicious.
Traceyr says
That looks decidedly yummy Janice.
🙂
hopeeternalcookbook says
Ginger cake is of our favourites and my method is very similar to yours – one of the recipes I still do from school domestic science. (I now add chunks of crystallised ginger as well.) It's a while since I made one of these so thanks for the reminder.
hopeeternal
'Meanderings through my Cookbook'
The Food Hound says
I love love love dense, sticky, spicy gingerbread!!
Wendy@The Omnivorous Bear says
Oh I keep saying I will make gingerbread… I REALLY must try – that looks fabulous.
And talking of looking faboulous…congratulations on being the most glamorous granny I know!
Anne says
I love gingerbread but never dared make it – would last about 2 minutes with me! Yours looks all yummy dark and delicious!
Catherine says
Congratulations on the birth of your Grandson, Janice! It must be so lovely having them live only next door 🙂 The ginger slab looks delicious, I just want to put a big layer of white icing on the top and devour it hee hee!
Choclette says
Congratulations Janice – how can you possibly be a grandmother? Your gingerbread looks just as it should with a nice sticky top – yum.
Jill Colonna says
My goodness. This gingerbread looks so moist and delicious. If you serve this to your house guests, be prepared to have a whole new wave of more to come 😉
MaryMoh says
I have a tin of treacle which I don;t know what to do. I think I should try this out. Love that it's gingery, moist and sticky. Would be perfect for this cold weather. Congrats that you are a grandma! Must be fun holding your own grandkids 😀
Dharm says
This gingerbread looks just great! Congrats on the new addition to the family! Children are always such a blessing.
The KitchenMaid says
This looks very stash-able and delicious – which is handy, because I have lots of visitors in the next couple of weeks. Thanks for your kind comments on KM too – luckily we are in Wellington, a long way from Christchurch (but feel very close right now) x
Kim says
Yum! I haven't made gingerbread since I was little and used to help my Grandma make hers, this has reminded me I really need to try it out. Looks delicious!