Rumbullion! And Ginger Traybake With Lime Buttercream Frosting

On your marks, get set...rum!

Rumbulliontraybakeoutside.jpg

It’s week two of the Great British Bake Off and that means it’s...CAKE WEEK. This week, the bakers in the famous tent will be creating traybakes as one of their tasks, so we took on the challenge ourselves, and have come up with recipe we think you’ll like.

This cake is not only really easy to make, it’s also absolutely rum-tastic. (As in, it’s filled with lovely Rumbullion!* And it’s also pretty tasty). Made with rum and ginger with a lime buttercream frosting, it’s spicy, zesty and all-round delicious. We’ve eaten quite a bit of it in the name of research**, so we can confirm it’s nice. But if you don’t believe us then we’re happy to have another slice...

Plus, the great thing about a traybake is it’s a real crowd pleaser, so if you need to impress at a birthday or make office friends, just throw together this booze-filled bake and you’ll be the star baker in no time.

*We should point out that this recipe has a fair bit of Rumbullion! in, but you could use less - adjust according to your taste requirements (and your audience!)

** Research or greed…

Serves 20

Ingredients

Cake

  • 4 large eggs

  • 225g margarine, softened

  • 175g light muscovado sugar

  • 200g black treacle

  • 300g self-raising flour

  • 2 tsp baking powder

  • 1 tsp ground mixed spice

  • 1 tsp ground allspice

  • 100ml Rumbullion! (Add more or less as required)

  • 3 pieces stem ginger, roughly chopped

Frosting

  • 150g unsalted butter, softened

  • 475g icing sugar

  • 2 tbsp Rumbullion!

  • Juice of 2 1/2 limes

  • Lime zest to decorate

Method

Grease your tin (we used a 13”x 9” roasting tin for this) and line with parchment paper.

Preheat the oven to 160c or gas mark 3.

Measure all of your cake ingredients apart from the Rumbullion! and add them to a mixing bowl. An electric mixer is best, or you can mix by hand if preferred.

Mix for around a minute, then slowly add your rum. Continue to mix for another minute, or until the mixture is smooth.

Pour your mixture into your tin and level out. Then put in the oven and bake for 30-40 minutes.

While the traybake is in the oven, make your frosting. To do this, grate your limes and put the zest aside. Then combine the butter, icing sugar, lime juice and rum in a mixer for around two minutes. Put put in a bowl and refrigerate for half an hour.

Once your sponge has cooled and your frosting is set, spread the frosting on top, sprinkle the lime zest over, slice up and enjoy!