An easy and delicious traybake from Jane Hornby which I found on BBC Good Food. I made it for a cake stall at my Community Orchard Open Day earlier this month and many people complemented it. The version shown in the picture is not iced as it was a hot day!
Ingredients
- 250 g pack butter
- 250 g dark brown muscovado sugar
- 250 g black treacle
- 300 ml milk
- 2 eggs
- 100 g glacé ginger from a jar finely chopped
- 375 g plain flour
- 2 tsp bicarbonate of soda
- 1 tsp allspice
- 2 tsp ground ginger
- For the icing:
- 3 tbsp ginger syrup from the jar
- 5 tbsp icing sugar
Servings:
Instructions
- Butter and line a 23cm square baking tin (or use a shallow roasting tin, approx 30 x 20cm). Heat oven to 160C/fan 140C/gas 3.
- Put the butter, sugar and treacle into a saucepan and heat gently for about 5 mins until the butter and sugar have melted. Stir in the milk. The mix should be just warm to the touch; if not, leave to cool a little longer, then beat in the eggs.
- Mix the chopped ginger and dry ingredients together in a large bowl and make a well in the centre. Pour the melted mix into the well, then gradually draw the dry ingredients into the wet with a wooden spoon, until you have a thick, smooth batter.
- Pour the batter into the prepared tin, then bake for 1 hr until risen and firm to the touch. Resist taking a peek beforehand; the cake will sink if the oven temperature drops too quickly before it's cooked through. Poke a skewer into the centre to check that it's cooked - it should come out clean. If not, give it 10 mins more and check again.
- Leave the cake to cool in the tin. Once completely cool, turn out of the tin ready for icing, or wrap well in cling film and keep in a cool, dry place for up to a week.
- To make the icing, sift the icing sugar into a bowl and add the gingery syrup. Beat well until you have a smooth, runny icing. Once the cake has cooled, drizzle with icing and cut into squares. If you're planning to let the cake mature for a while, make the icing on the day you want to cut it.
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