Gingerbread loaf cake

Gingerbread loaf cake
Serves 10-12
For the cake:
225g unsalted butter
225g dark brown sugar
125g treacle
375g plain flour
4 tsp ground ginger
2 tsp mixed spice
3 eggs
225ml milk, warmed
2 tsp bicarbonate of soda
20g stem ginger, chopped

For the spiced buttercream:
300g icing sugar
2 tsp ground ginger
1⁄2 tsp cinnamon
150g unsalted butter, softened
2 tsp milk

To decorate:
Mini gingerbread men
Stem ginger
  1. Preheat the oven to 190 ̊C/170 ̊C fan/gas mark 5. Line a 900g loaf tin with non-stick parchment paper.
  2. In a saucepan, gently heat the butter, brown sugar and treacle until melted. Allow to cool for 10 minutes.
  3. In a large bowl, combine the flour, ginger and mixed spice. Pour in the cooled treacle mixture and stir to combine.
  4. Add the eggs, one at a time, mixing well after each addition.
  5. In a jug, combine the warmed milk and bicarbonate of soda and stir until the mixture becomes frothy. Stir this into the flour mixture, then fold in the stem ginger.
  6. Pour into the prepared tin and bake for 50- 60 minutes or until a skewer inserted in the centre comes out clean. Allow to cool fully.
  7. Combine all of the ingredients for the buttercream into a large bowl and beat until smooth. Loosen the buttercream with a little more milk, if necessary.
  8. Transfer the buttercream to a piping bag fitted with a star-shaped nozzle.
  9. Pipe the buttercream over the top of the cooled loaf and decorate with some mini gingerbread men and stem ginger.

Per Serving: 616kcals, 27.5g fat (16.8g saturated), 89.3g carbs (62g sugars), 5.6g protein, 1g fibre, 0.214g sodium