Go Back
+ servings
Squares of Gingerbread Traybake on a grey plate.
Print Recipe
5 from 1 vote

Gingerbread Traybake

Gingerbread Traybake is an old-fashioned teatime favourite. Ice it or eat it plain.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Teatime
Cuisine: British
Servings: 24 pieces
Author: [email protected] Cooks


  • 3 large eggs
  • 250 ml milk
  • 250 g butter
  • 250 g light brown sugar
  • 250 g golden syrup
  • 250 g black treacle
  • 250 g plain/all-purpose flour
  • 250 g plain wholemeal flour
  • 5 teaspoons baking powder (25ml)
  • 2 tablespoons ground ginger (30ml)
  • 1 teaspoon ground cinnamon (5ml)



  • Grease and line the tin with baking parchment or magic liner
  • Preheat the oven to 170°C/ 150°C fan/ gas mark 3/ 325°F
  • Beat the eggs and milk together in a small bowl

For the Gingerbread Traybake:

  • Gently heat the butter, sugar, golden syrup and treacle together in a medium saucepan, stirring until smooth
  • Allow to cool slightly
  • In a large mixing bowl, mix together both flours, baking powder, ginger and cinnamon
  • Pour the treacle mix and the egg mix into the flour and stir thoroughly to combine, then beat well.
    Alternatively, use a mixer on LOW and then HIGH
  • Pour the mixture into the baking tin and bake for 45-60 minutes
  • The cake is ready when it is golden brown and springs back when you touch the surface with your finger
  • Cool in the tin for 15 minutes. Turn out onto a wire cooling rack and leave until completely cool
  • Cut into squares to serve.


Everyday Cooks Tips:

  • Ice Gingerbread Traybake before cutting, with glace icing (250g icing sugar mixed with 2-3 tablespoons (30-45ml) hot water)
  • Store in an airtight container in the fridge for up to a month - or freeze