Gingerbread Traybake – Mary Berry’s Baking Bible

I know I did say I was going to try some different recipe books but Mary Berry’s Baking Bible  is just so good when you want to bake some cake in a  hurry. I wanted cake for packed lunches so I always intended to forgo the icing on this cake. Jon was very pleased that there was no icing this time as he has a very puritan attitude to icing. These very nice on the day of baking and got better as the days went by. My tray bake sank a little in the middle, I did take them out a little early as they were smelling like they were cooked and looked like they were cooked but maybe the last 5 mins would have been good. That said the middle was fine, just a bit lower than the rest. You can serve this is quite small cubes so it goes a long way and is perfect for packed lunches.

Ingredients

  • 275g golden syrup
  • 275g black treacle
  • 225g light muscovado sugar
  • 225g soft margarine
  • 450g self-raising flour
  • 2tsp mixed spice
  • 2tsp ground ginger
  • 4 eggs, beaten
  • 4 tbsp milk

For the icing

  • 225g icing sugar
  • about 2 tablespoons water

Instructions

  1. Pre-heat the oven to 160c. Grease and base line a 12 x 9 in (30 x 23 cm) roasting tin with greased greaseproof paper.
  2. Measure the syrup, treacle, sugar and margarine into a large pan and heat gently until the fat has melted. Remove the pan from the heat and stir in the flour and spices (if this goes lumpy you may need to push through a sieve, I found adding a little flour at a time it went horribly lumpy so I shoved the whole lot in reasoning if I had to sieve I may as well not spend time mixing in slowly and once I’d mixed all the flour it was pretty smooth).
  3. Add the lightly beaten eggs and milk and beat well until smooth. Pour into the prepared tin.
  4. Bake in the pre-heated oven for about 45-50mins or until well risen and beginning to shrink away from the sides of the tin. Allow to cool for a few minutes before turning out and cooling on a wire rack.
  5. For the icing, sift the icing sugar into a bowl, add the water a little at a time and mix until smooth. Spoon over the cake and add decorations, leave to set. Cut into pieces and serve!
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