Gingerbread Traybake Cake

Step 1

Grease and line a traybake cake tin.

Step 2

Put the black treacle, golden syrup, butter and shortening into a saucepan and heat gently until melted.

Step 3

Sift the flour, bicarbonate of soda and spices into a bowl and stir in the sugar.

Step 4

Make a well in the centre and pour in the milk and treacle mixture.

Step 5

Beat well until smooth and of a thick pouring consistency.

Step 6

Pour into the prepared tin and bake in the oven at 170c (325F) mark 3 for 25 minutes or until a fine warmed skewer inserted in the centre of the cake comes out clean.

Step 7

Cool in the tin for 1 hour then turn out and cool completely on a wire rack.

Step 8

Wrap in greaseproof paper and foil and store in an airtight tin for 2 days before eating.

Step 9

To Serve: cut into 20- 24 pieces.