So I made this gingerbread tray bake a couple of weeks ago for bonfire night and it was a huge success! It will be great for Christmas too, it smells incredible when baking and fills the house with a warming Christmas aroma!
It's also so easy to make and serves big crowds. It can be kept in a tin for up to 2 weeks and tastes better with age! I just added some crystallised chopped ginger on top but if it's for Christmas you could add some silver balls for example.
The recipe is from Mary Berry's Ultimate Cake Book -
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
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.
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. Add the lightly beaten eggs and milk and beat well until smooth. Pour into the prepared tin.
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.
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!
- Mary's secrets of success - Heat the syrup and other ingredients through very gently. If they are too hot when the flour is stirred in, it could go lumpy. If it does, you'll have to rub it through a sieve.