I made this a couple of weeks ago but since I’ve been so busy, I hadn’t had time to blog it for all of you, my lovely readers. As you are aware, I am on a bit of a ‘no cake’ allowed couple of weeks but since this was before I started, I can say – this was very nice. It complements a cup of tea or coffee, while being incredibly simple and easy to do.
The great thing about traybakes is simply putting it all together in a bowl, pouring into the tin, and then that’s it usually, job done. Of course you can put icing and decoration on them, but this just doesn’t need it as the cake is quite strong with flavour and the sweetness from the treacle; a simple dusting of icing sugar will do the trick with this one.
It is important to note though, try not to be too lackadaisical (amazing word), or careless with the treacle as it will dip in the centre, and although it won’t affect the cake too much, it might just be a bit dense and rich.
- 225 g butter, softened
- 175 g caster sugar
- 225 g black treacle
- 275 g self-raising flour
- 2 tsp baking powder
- 2 tsp ground mixed spice
- 2 large eggs, beaten
- 4 tbsp milk
- Icing sugar, to dust
- Preheat the oven to 180C/gas mark 4/fan 160C. Grease and line a 12 x 9″ traybake tin.
- Add all of the ingredients into a large bowl and beat well for about 2 mins, as you want it to be well blended and smooth. Turn the mixture into your prepared traybake tin and level the top with a spatula or palette knife.
- Bake in the oven for 35-40 mins or until it has shrunk from the sides of tin and springs back when touched. Leave to cool in the tin, then cut into 16-21 pieces, finishing with a dusting of sifted icing sugar.