A festive combination of treacle, ginger and spices go into this gorgeously sticky spiced treacle tray bake recipe from baking queen, Mary Berry.

Busy Girl Bakes: Spiced Treacle Tray bake

This is the perfect cake for the holiday period – make it in advance and freeze it, ready to pop out and ice when you have guests coming around over the Christmas break.

It’s really easy to make. Simply measure, stir, bake, ice – and enjoy.


Ingredients : 

Makes 15-20 pieces

For the cake
225g/8oz softened butter
175g/6oz light muscovado sugar
200g/7oz black treacle
300g/11oz self-raising flour
2 level tsp baking powder
1 level tsp ground mixed spice
1 level tsp ground allspice
4 large eggs
4 tbsp milk
3 finely chopped bulbs of stem ginger from a jar

For the icing

75g/3oz icing sugar
3 tbsp stem ginger syrup from the jar
3 finely chopped bulbs of stem ginger from a jar


Pre-heat the oven to Gas Mark 4 / 180°C, grease a 30 x 23cm/12 x 9in tray (you can also use a roasting tin) and line the base with baking parchment.

Measure all the cake ingredients into a large bowl, beat until well blended and scrape the mixture into the tin using a plastic spatula, smooth out the top.

Bake in the pre-heated oven for 35–40 minutes. When baked, the cake should shrink from the sides of the tin and spring back when pressed with your fingertips. Let it cool in the tin for a few minutes before turning out. Carefully peel off the parchment and leave to cool on a wire rack.

Sift the icing sugar into a bowl, pour in the ginger syrup and stir together until you have a smooth paste. Spread the icing over the cake and then top with the finely chopped ginger.

Cut into squares and enjoy!

So that’s what we’ll be baking this Christmas – we can’t wait to tuck in!

Giving it a go? Share your festive baking pictures with us @tweetjanes

Tickled your fancy?


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