Gingerbread & Fudge Slice

Gingerbread & Fudge Slice

A while ago I was asked to supply some cakes for a local Charity event and delved into my previous recipes and made some Millionaire’s Shortbread and Cherry Bakewell Bake, but then I thought what about something else?… I know, Gingerbread & Fudge Slice… everybody loves this moist spiced cake, drizzled with a vanilla fudge/caramel topping. So here it is…

The Baking Life - Gingerbread & Fudge Slice

Gingerbread & Fudge Slice

A moist, spiced, ginger cake, drizzled with a vanilla fudge/caramel topping.
Prep Time 10 minutes
Cook Time 30 minutes
Course Sweet
Servings 16



  • 270 g self raising flour
  • 180 g vegetable oil
  • 60 g honey
  • 60 g black treacle
  • 150 g brown sugar
  • 270 ml water
  • 2 lrg eggs
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin spice
  • 1 tsp ground ginger
  • ½ tsp salt


  • 200 light brown sugar
  • 200 icing sugar
  • 150 butter
  • 120 ml double cream
  • 2 tsp vanilla essence
  • 1 tbsp water
  • 1 tsp salt



  • Preheat your oven to 160℃.
  • Line a 9×13" baking tray with baking paper.
  • In a sauce pan, take 200ml of the water and bring it to a boil. Take it off the heat and add in the honey, treacle, baking soda and the rest of the water, then mix well and set aside to cool. 
  • In a bowl, add flour, baking powder, salt, pumpkin spice, ginger, mix well and set aside as well.
  • In another larger bowl, mix together the oil and brown sugar, mix well, then add in the eggs and whisk well.
  • Add in half of the flour mix to the oil/sugar and fold in gently.
  • Add the honey/treacle mixture to the bowl and mix, then add in the remaining flour and mix well.
  • The batter for gingerbread will be runny (runny batter will make the cake so moist and soft). Pour this batter in the prepared baking tray.
  • Bake in the preheated oven for 30mins, or until you can insert till a tooth pick in the centre and it comes out clean.
  • Allow to cool in the pan before removing to add the topping and slicing.


  • Beat 70g of the butter in a large bowl with an electric mixer, until creamy.
  • Add the icing sugar and vanilla essence and whisk until you have created a light and fluffy buttercream.
  • Heat the light brown sugar in a pan, adding the water, until it begins to boil.
  • Once the pan begins to boil add the salt along with the rest of the butter and mix.
  • Then add in the double cream and mix until completely combined, it should now be a lovely golden caramel colour with a creamy texture.
  • Drizzle your creamy caramel into the buttercream whilst mixing it in.
  • Once your caramel and buttercream are fully combined, it will be hot and fluid. Place an open disposable piping bag in a jug and pour what you can of the caramel mix into the piping bag, being careful not fill it completely as you have to twist the open end together.
  • Finally, snip a small bit off the tip of the pipping bag (you don't want the pour to be too much) and you can now drizzle the fudge/caramel mix over the top of the cake (as much as you want, any left over can always be heated up and used as a dipping or pouring sauce another time).
  • Leave to cool, the fudge/caramel topping will stiffen up (especially if chilled). Then slice into squares, serve and enjoy.
Keyword baking soda, cakes, cheesecake, cinnamon, fudge, ginger, pumpkin spice, sheet cake, sweet, traybake

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