With Halloween almost behind us we are, of course, looking forward to fireworks! As Bonfire Night is fast approaching I thought I would share a recipe for this yummy gingerbread traybake ahead of time so that if you fancy making something sweet to eat while watching your fireworks then you’ve got time to buy the ingredients and get baking. I’ve been making this cake for Bonfire Night for a few years now. It’s probably one of the easiest cakes you’ll ever make aaaand it makes the house smell amazing. Pretty much win win in my books! It’s taken from Mary Berry’s Ultimate Cake Book which is full of loads of great recipes and all the classics. If you’re a keen baker (or a novice baker for that matter) then it’s a must-have book. Happy baking…
- Preheat the oven to 160C | 350F | gas mark 4.
- Grease and line a 12 x 9 inch baking/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. Make sure you don’t heat it too much or when you mix the flour in it will go lumpy. Mary tells us to put it through a sieve if this does happen.
- 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 preheated oven for 45-50 minutes (making sure you take time to enjoy the amazing smell) or until well risen and beginning to shrink away from the sides of the tin.
- Allow to cool in the tin 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.
- If using, mix in the chopped ginger, spoon over the cake, add your decorations and leave to set.
- Cuts into 21 small pieces (not that you’ll ever just have one…)