Treacle spice traybake


  • 225g (8 oz) butter, softened
  • 175g (6 oz) caster sugar
  • 225g (8 oz) black treacle
  • 300g (11 oz) self-raising flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground mixed spice
  • 1 teaspoon ground allspice
  • 4 eggs
  • 4 tablespoons milk
  • 3 bulbs stem ginger from a jar, finely chopped


  • 75g (3 oz) icing sugar, sifted
  • about 2 tablespoons stem ginger
  • syrup from the jar
  • 2 bulbs stem ginger, finely chopped

Treacle spice traybake

Don’t be too worried if the traybake dips in the centre – it means you were a little generous with the treacle.



  1. Preheat the oven to 180ºC/Fan 160ºC/Gas 4. Line a small roasting tin about 30 × 23cm (12 × 9 in) with foil and grease well.

  2. Measure all the ingredients for the cake into a large bowl and beat well for about 2 minutes until well blended. Pour into the prepared tin.

  3. Bake in the preheated oven for about 40 minutes. Remove from the oven and allow to cool a little. Lift cake in foil case out of the tin to cool completely.

  4. To make the icing, mix together the icing sugar and syrup. Pour over the cake while still warm, and sprinkle with the chopped stem ginger. If preferred, dust with sifted icing sugar.

AGA - Hang on the lowest set of runners of the Roasting Oven with the cold plain shelf on the second set of runners and cook for 20–25 minutes until deep brown and set round the edges. Transfer the hot plain shelf to the centre of the Simmering Oven and slide the roasting tin on top of it. Allow to cook for 15–20 minutes until ready.

PREPARING AHEAD - Make up to 2 days ahead, and ice on the day. If you want to freeze, leave whole, un-iced, wrap in foil and freeze for up to 2 months. Thaw for about 6 hours at room temperature, then ice and cut into 15–20 squares.

TIP - A great standby for Christmas: it’s good to give to carol singers with mulled wine.

This recipe is taken from: Mary Berry's Family Sunday Lunches