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A delicious Ginger and Honey Tray Bake Cake. Plenty to go around! This soft yellow cake has just the right amounts of Ginger & Honey, a perfect balance of spice and sweetness. Finished with a yummy toffee Icing. So good!
Tray Bake Cakes
If like me, you have a large family, you’ll know that small batch baking lasts all of five minutes! Tray bakes are a god send. Not just for large families, fabulous for parties, gatherings, or a lazy Sunday afternoon – when all you feel like doing is stuffing your face and watching a movie!(we’ve all done it) Tray Bakes are easy work, for maximum satisfaction, simply place the cake batter in a tray, bake, then slather with whatever naughty topping you like! What’s not to love?
Ginger and Honey
Together, these two elements make a beautiful team. The kick of Ginger Spice and the Sweetness of the Honey add a warming delightful flavour to this easy Tray Bake Sponge Cake. The Honey lends moisture to the cake, creating a lovely soft crumb. The Ginger adds an aromatic zing, beautiful!
Does size matter?
Ah that age old question ;o) This recipe doesn’t have to be made in a tray if you don’t have one. Pile batter into loaf tins, Cake tins, Cupcakes…it all works.
What You’ll Need to make Ginger and Honey Tray Bake Cake
- A 9 x 12 Inch Cake tin
- Mixing Bowl
- Hand Mixer
- Wooden Spoon
- Tin liner or Cake Goop
- Flour – Self Raising
- Sugar – I used Granulated or Caster Sugar in fine
- Ginger – I used Ground ginger.
- Bicarbonate of Soda- Baking Soda for my American readers.
- Margarine- Or substitute for Butter
- Egg – Beaten
- Honey – 100% pure Honey is best
- Toffee Sauce – Can be substituted for Caramel Sauce
- Icing sugar
The Basic Steps
- Mix the dry ingredients together
- Rub in the Margarine
- Add the Egg, water & Honey
- Pour into a lined baking tin
- Bake, then allow to cool.
- Mix together the Icing Sugar, Toffee Sauce and Water
- Drizzle the icing randomly on the cooled cake
This cake is delicious Iced or un-iced, but lets face it…its not much of a looker without icing or some form of decoration! I’ve gone for a basic random drizzle effect but this cake is very adaptable! Here’s some alternative toppings you could try
- Thanks to the Ginger, this Tray Bake Cake is a perfect candidate for a Christmas Makeover! Add some Christmas Sprinkles, Mini Gingerbread me or some Crushed Candy Canes for a little bite!
- Add some Cocoa instead of Toffee for a Chocolate Icing
- Chocolate Buttercream
- Vanilla Buttercream
- Add Colourful sprinkles for a yummy celebration cake
How to Stop the cake from sticking to the Pan
You cant go wrong with lining paper or my never fails Cake Goop. Whatever you decide, make sure your pan is either greased or lined, it will stick otherwise.
How Long will Ginger and Honey Tray Bake Keep?
Store in an airtight container at room temperature. It should keep for 3-4 days.
Can you freeze Ginger and Honey Tray Bake?
Absolutely! Simply wrap in cling film and pop in a freezer bag. Eat within 3 months. (*Note- only freeze Un-iced ) when ready to eat, defrost at room temperature and decorate!
If you make this recipe or any other recipe on my blog, please leave a rating and pop a comment below. If you love taking pictures of your bakes, tag me on Instagram I love to share them on my stories.
Ginger and Honey Cake
- 200 g Self raising
- 200 g Granulated Sugar
- 1 tsp Ground Ginger
- 1 tsp Bicarbonate of Soda
- 60 g Margarine
- 1 Egg Beaten
- 2 tbsp Honey
- 240 ml Hot water
- 1 Dollop Toffee Sauce
- 40 g Icing sugar
1. Preheat the oven to 180°c
2. Mix the flour, ginger, sugar and bicarb of soda together in a bowl. Rub the margarine in, add the beaten egg, honey and water ,mix well.
3. Pour into a lined baking pan, pop in the oven for 30-35 minutes .
4. Allow to cool. Mix the icing sugar, with a dollop of Toffee sauce and a few drops of water until you have a gloopy consistency. Drizzle randomly.