This gingerbread traybake is soft, spiced, and perfect for a packed lunch or teatime treat. You can enjoy it plain or topped with a simple icing and crystallised ginger for extra flavour. It stays moist for days, making it great for baking ahead!
Ingredients Needed
For the Cake:
- 275g (10oz) golden syrup
- 275g (10oz) black treacle
- 225g (8oz) light muscovado sugar
- 225g (8oz) butter, softened
- 450g (1lb) self-raising flour
- 2 level tsp ground mixed spice
- 2 level tsp ground ginger
- 4 large eggs, lightly beaten
- 4 tbsp milk
For the Icing:
- 225g (8oz) icing sugar
- 50g (2oz) finely chopped crystallised or stem ginger
How To Make Gingerbread Traybake
- Preheat the Oven: Set the oven to 160°C/fan 140°C/gas 3. Grease a 30 x 23cm (12 x 9in) traybake or roasting tin and line the base with non-stick baking parchment.
- Melt the Wet Ingredients: In a large pan, gently heat the golden syrup, treacle, sugar, and butter until the butter melts. Stir well, then remove from the heat.
- Mix the Batter: Stir in the flour, mixed spice, and ginger until combined. Add the beaten eggs and milk, then mix until smooth.
- Bake the Cake: Pour the batter into the prepared tin and bake for 45–50 minutes, or until the cake shrinks from the sides and springs back when lightly pressed in the centre. Let it cool in the tin for a few minutes, then turn it out onto a wire rack to cool completely.
- Make the Icing: Sift the icing sugar into a bowl. Gradually add 2 tablespoons of water, mixing until smooth.
- Decorate and Serve: Spoon the icing over the cooled cake, then sprinkle the chopped ginger on top. Let the icing set before cutting into 21 pieces.
Recipe Tips
- Gently heat the syrup and butter—if the mixture gets too hot before adding the flour, it can go lumpy. If this happens, press it through a sieve.
- For a stronger ginger flavour, increase the ground ginger slightly or use extra crystallised ginger on top.
- Skip the icing for a simple, everyday treat—this gingerbread is delicious on its own!
How To Store Leftovers
In the Fridge: Store in an airtight container for up to 1 week. Let it come to room temperature before serving.
In the Freezer: Wrap individual slices in cling film and freeze for up to 3 months. Defrost at room temperature before eating.
Try More Recipes:
- Mary Berry Iced Chocolate Traybake
- Mary Berry Date And Walnut Traybake
- Mary Berry Carrot Cake Traybake
- Mary Berry Cherry Traybake
Mary Berry Gingerbread Traybake
Description
This gingerbread traybake is soft, spiced, and perfect for any occasion! Whether you enjoy it plain or topped with icing and crystallised ginger, it’s a delicious treat that stays moist for days. Easy to make and great for lunchboxes or afternoon tea!
Ingredients
For the Cake:
For the Icing:
Instructions
- Preheat the Oven: Set the oven to 160°C/fan 140°C/gas 3. Grease a 30 x 23cm (12 x 9in) traybake or roasting tin and line the base with non-stick baking parchment.
- Melt the Wet Ingredients: In a large pan, gently heat the golden syrup, treacle, sugar, and butter until the butter melts. Stir well, then remove from the heat.
- Mix the Batter: Stir in the flour, mixed spice, and ginger until combined. Add the beaten eggs and milk, then mix until smooth.
- Bake the Cake: Pour the batter into the prepared tin and bake for 45–50 minutes, or until the cake shrinks from the sides and springs back when lightly pressed in the centre. Let it cool in the tin for a few minutes, then turn it out onto a wire rack to cool completely.
- Make the Icing: Sift the icing sugar into a bowl. Gradually add 2 tablespoons of water, mixing until smooth.
- Decorate and Serve: Spoon the icing over the cooled cake, then sprinkle the chopped ginger on top. Let the icing set before cutting into 21 pieces.