Gingerbread Slab Cake



125g butter
2/3 cup brown sugar
1/3 cup honey
¼ cup treacle or golden syrup
1 teaspoon bicarbonate soda
1 tablespoon ground ginger
1 1/2 teaspoons mixed spice
2 eggs
¾ cup (200g) sour cream or milk (sour cream gives a lovely dense texture)
1 ¾ cups plain flour


1 teaspoon soft butter
1 ½ cups icing sugar, sifted
2-3 tablespoons lemon juice
Christmas sprinkles, to decorate (optional)


  1. Preheat oven to 160°C (140°C fan). Place TupperChef® Large Rectangle Form onto a baking tray.
  2. Place butter, sugar, honey and treacle in a Chef Series® II 2.5L saucepan. Melt over low heat, stirring with a TupperChef Medium Spatula. Remove from heat, stir in bicarbonate soda. Cool slightly and pour into a Mixing Bowl. Add spices.
  3. Whisk in eggs and sour cream with a KP Beater, then the flour until smooth. Pour into form. Gently tap on bench to remove some bubbles. Bake for 40 minute, or until firm to touch. Cool in form then gently remove.
  4. For the icing: In a clean Mixing Bowl, combine butter, icing sugar and enough lemon juice to make a thick spreadable icing. You can add a teaspoon of water if you need to. Spread over cake. Use a fork to create a pattern or decorate with sprinkles. Store in a container at room temperature. Best enjoyed on the day it is made.

Hint: Treacle will give a darker colour and slightly more intense flavour than golden syrup. But both are interchangeable.