Spiced gingerbread tray cake

Spiced gingerbread tray cake

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  • 16
  • Easy
  • 20 minutes
  • 1 hour 20 minutes
  • Woolworths Spier Natural Sweet White 2017


  • 375 g butter, softened
  • 6 free-range eggs
  • 675 g self-rising flour
  • 1 t ground ginger
  • 1 t mixed spice
  • 495 g brown sugar
  • 1 cup milk
  • 1 T vanilla extract
  • Woolworths fondant icing, to decorate
  • Icing sugar, for dusting
  • Woolworths shimmer gold stars, to decorate
  • Honey, warmed, for drizzling

Cooking Instructions

Preheat the oven to 165°C. Cream the butter and eggs until pale and fluffy. Place the flour, ginger, mixed spice, sugar, milk and vanilla extract in an electric mixer and beat for 8 minutes until pale and smooth.

Spread in an even layer in a 35 x 25 x 5 cm baking tray lined with baking paper. Bake for 1 hour and 20 minutes, or until a skewer comes out clean. Set aside to cool completely.

Cut stars from the fondant icing using a cookie cutter and use to decorate the cake. Dust with the icing sugar and gold stars and drizzle with the honey.

Cook's note: “Trust me, just bake it! You’ll be the star of the season" - Hannah Lewry.

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Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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