Spicy Ginger Traybake

Friday 25 September 2009

I just love the flavour of ginger . . . all spicy and warm and oh-so-comforting. I know . . . I say that about a lot of things. I guess the truth is . . . I just love food!

I do have my favourite flavours though, and ginger happens to be one of them.

I love it dried and ground and baked into lovely cakes, cookies, and puddings.

I love it fresh and grated and added raw to salads, dressings and marinades.

I love it chopped and added to cooked dishes. A slice of it pounded and mixed with a piece of lemon and then steeped in some boiling water makes a marvelously healing tea when you are down with the sniffles . . . trust me.

I especially love it preserved . . . little round nuggets of ginger, preserved in a delicious syrup. It's delicious chopped and added to all sorts of baked goods. The syrup is fantastic when combined with butter and used to glaze carrots. I also love candied ginger, which is similar, but dry and coated in sugar. I just adore that plain and then dipped into dark chocolate . . . a once a year Christmas Treat just for me . . . okay, I'll share . . . I promise.

This fabulous cake uses it in two forms . . . both dried and ground, as well as preserved in syrup. This is easily one of our favourite cakes, and I hope it will become one of your favourites as well.

Don't you just love the autumn!!! That is when food like this comes into it's own. Ginger cake just suits autumn, no matter which way you cut it. (no pun intended)

*Spicy Ginger Traybake*
Makes 20 squares
Printable Recipe

We just love the warm and spicy flavours of this delicious cake. It is one of those one bowl, one step, wonderful cakes that tastes even better as the days go by. This is one of Todd's favourites! (He's just an old fashioned guy with old fashioned tastes!)

230g butter, softened (1 cup)
170g light muscovado sugar (13 1/2 TBS)
 200g dark treacle (9 TBS)
312g self raising flour (2 3/4 cup)
2 tsp baking powder
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
4 large free range eggs
4 TBS milk
3 bulbs of preserved stem ginger, chopped finely

For the Icing:
130g icing sugar, sifted (1 cup)
3 TBS ginger syrup from the stem ginger jar
3 bulbs of preserved stem ginger, chopped coarsely
a bit of milk if necessary

Pre-heat the oven to 180*C/350*F. Butter a 12 by 9 inch traybake tin and line with parchment paper.

Weigh out all the cake ingredients and place into a large bowl. Beat together with an electric mixer until well blended. Spoon into the prepared baking sheet, smoothing the top over with a plastic spatula. Bake for 40 to 45 minutes until risen, lightly browned and a toothpick inserted in the centre comes out clean, and the top springs back when gently touched. Remove from the oven. Allow to cool in the pan for several minutes before lifting out onto a wire rack to finish cooling completely.

To make the icing, sift the icing sugar into a bowl. Add the ginger syrup. Beat with the mixer, adding milk as necessary until the icing is smooth and has a good spreading consistency. Spread over the cake, covering the top completely. Sprinkle the chopped stem ginger over top. Allow the icing to set completely before cutting into squares.


  1. I couldn't agree more! Lovely recipe, thank you.

    Ginger cupcakes served with a dollop of poached rhubarb and softly-whipped cream on their scooped out tops...mmm...

    And a few chunks of crystallised ginger chewed about half an hour before travel is excellent for preventing seasickness, as I well know.

  2. Oooo...Marie...this is a beauty of a cake! Ginger...I'll take anything with ginger--sweet or savory! This is wonderful! Hope you have a lovely weekend, my friend! I will be away from the computer much of the weekend, so see you early next week. :o) LOVE YOU HEAPS ((BIG HUGS))

  3. I am on a ginger kick..not only is it very good for your health ..I too love the taste..this looks great..I would like to make my crystallized ginger too:)

    The traycake looks very good Marie.The icing with the syrup is so interesting.

  4. I love ginger!! This look absolutely delicious!! xgloria

    Beauty pictures!!! huggs and kisses, gloria

  5. I just had to come and check out your dessert; looks sooo good!

  6. Marie, how did I miss this the first time round?! I love ginger too and I'm printing this off right now, it looks wonderful!~~~ Pat xx

  7. Yum... Excellent cake, def a keeper. I changed the icing a bit by putting a teaspoon of lemon juice and only 2 of ginger syrup which gave it a lovely citrus tang. Thank you for sharing. Its a perfect cake. Jax


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