Gingerbread Sheet Cake With The Boho Baker

Name: Gingerbread Sheet Cake With The Boho Baker
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 to 10
Ingredients: 75g Lyle’s Golden Syrup; 190g Unsalted butter, softened; 200g Tate & Lyle Fairtrade Light Brown Sugar; 3 Medium eggs; 180g Self raising flour; 1tsp Baking powder; Pinch of salt; 2tsp Ground Cinnamon; 2tsp Ground ginger; 120ml Milk; 1/4 tsp Ground cloves; 285g Unsalted butter, softened; 185g Fairtrade Tate & Lyle Icing Sugar; 2tsp Ground Cinnamon; 120ml Double cream; Pinch of salt

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Prep

15 min

Bake

45 mins

Serves

8 to 10

Difficulty

Easy

About

made using

Lyle’s Golden Syrup Tin

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Instructions

Ingredients

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Step 1

In a large bowl, cream together the butter and light brown sugar. Add the eggs one at a time.

Step 2

Gently heat the golden syrup. Stir it into the butter and sugar mix.

Step 3

In a separate bowl, sift together the self-raising flour, baking powder, salt, and spices. Add the butter mixture and milk, stirring until you have a smooth batter.

Step 4

Transfer the mix to a 20cm square cake tin lined with baking paper. Bake in the oven for 180C/160C (fan)/gas mark 5 for 35/40 minutes, or until a skewer inserted into the centre comes out clean.

Step 5

While the cake is cooling, make the frosting by beating the butter, icing sugar, and cinnamon to create a stiff icing. Drizzle in the double cream and whisk until smooth.

Step 6

When the cake is completely cool, spread the frosting over the top and cut into 9 squares. Keep refrigerated and enjoy within 3 days.