Gingerbread Traybake Cake
This recipe has all the sticky, spicy, deliciousness of a classic old-fashioned gingerbread cake, only in a handy traybake form. Easy to cut and perfect for sharing, keep things traditional by leaving it un-iced or spread over a simple cream cheese icing and scatter with crushed gingerbread man for something a bit extra.
1 20cm x 30cm traybake
200g of unsalted butter + 40g for icing
50g of light brown sugar
4 tbsp of black treacle
300g of self-raising flour
1 tbsp of ground ginger
150ml of milk
75g of cream cheese
200g of icing sugar
Crushed gingerbread men, to decorate
1 large mixing bowl
1 electric hand mixer
1 20cm x 30cm traybake tin, lined with parchment
1 palette knife or spoon
Preheat the oven to 160°C (fan).
In the mixing bowl, cream together the butter and sugar until light and fluffy. Add in the treacle and eggs, followed by the flour, ginger and milk, mixing after each addition until a thick, smooth batter is formed.
Pour the batter into the prepared tin and bake for 25-30 minutes until risen and springy to the touch. Allow to cool completely.
Make the icing by combining the 40g of butter, cream cheese and icing sugar until no lumps remain. Using a palette knife or the back of a spoon, spread evenly on top of the ginger sponge and sprinkle with crushed gingerbread men.
Recipe from the Easy Peasy Baking campaign, launched by UK Flour Millers, making baking simple. You can find more Easy Peasy Baking recipes and information on the campaign over on the Fab Flour website: or on social: @fab_flour on Instagram or @fabflour on Facebook and Twitter.
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