Spiced gingerbread tray cake
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- Hannah Lewry
- 16
- Easy
- 20 minutes
- 1 hour 20 minutes
- Woolworths Spier Natural Sweet White 2017
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 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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