Easy Family ginger traybake cake recipe
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Family Ginger Traybake


  • 18 oz 500g Golden Syrup - You can use half and half syrup/treacle if you like a darker richer cake
  • 8 oz 225g light brown sugar - I used muscovado but demerara or even a mix of dark brown soft/caster will still work. This cake is all about ease and using what is in your cupboards.
  • 8 oz butter
  • 14 oz 400g Self Raising Flour
  • 2 oz 50g Porridge Oats
  • 3 tsp ground ginger
  • 2 tsp mixed spice
  • 4 beaten eggs
  • 5 tbsp milk I prefer whole milk but again use what you have


  • Preheat the oven to 160C and grease and line a 20cm (8") square tin
  • Heat the syrup, butter and sugar through in a pan until the sugar is melted.
  • Remove the sugar mixture from the heat and allow to cool for approx 5 mins.
  • Measure the flour, porridge and spices together in a large bowl,
  • When the sugar mixture has cooled enough to be just luke warm add a tbsp at a time until just combined.
  • Beat the eggs and the milk together and add to the flour/sugar mix
  • Add the mixture to the tin (it will be quite a runny mixture) and bake for approx 50 mins -1 hour (makes sure a tester/sterilised knitting needle comes out clean when inserted into the cake before removing from the oven)
  • The cake will keep in foil for 3-5 days (but I bet you eat it earlier!)