Gingerbread Loaf With Cinnamon Cream Cheese Frosting
Equipment
- Electric whisk (optional), 2lb loaf tin
Ingredients
- 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
Frosting
- 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)
Instructions
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.