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Gingerbread Loaf With Cinnamon Cream Cheese Frosting

Gingerbread Loaf With Cinnamon Cream Cheese Frosting

Course Afternoon tea, Dessert, Festive
Prep Time 20 minutes
Cook Time 1 hour


  • Electric whisk (optional), 2lb loaf tin


  • 225 g unsalted butter
  • 225 g dark brown sugar
  • 125 g black treacle
  • 375 g plain flour
  • 4 tsp ground ginger
  • 2 tsp ground cinnamon
  • 3 medium eggs
  • 225 g whole milk
  • 2 tsp bicarbonate of soda


  • 115 g unsalted butter at room temperature
  • 200 g cream cheese
  • 350 g icing sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • Mini gingerbread for decoration optional
  • Sprinkles edible glitter, cinnamon for decoration (optional)


For The Cake

  • Preheat your oven to 180C. Grease and line a 2lb loaf tin.
  • In a large saucepan gently melt the butter, sugar snd black treacle together. Allow to cool for about 10 minutes.
  • Add the spices and flour and mix together.
  • Add the eggs one by one stirring until combined.
  • Warm the milk gently in a small saucepan. Add the bicarbonate of soda and let it fizz and froth a little.
  • Pour into the cake batter slowly mixing continuously.
  • Pour cake mixture into your prepared cake tin and bake in your preheated oven for 50 minutes to 1 hour or until baked right through. Leave to cool in the tin for 10 minutes then fully cool on a wire rack.

For The Frosting

  • Add the room temperature butter and cream cheese to a mixing bowl. Using an electric whisk or hand whisk beat together. Gradually add the icing sugar mixing carefully. Add in the spices and vanilla and mix again.
  • Decorate the cooled cake with frosting, sprinkles and mini gingerbread men.