A sweet and spicy gingerbread loaf cake that's perfect for christmas, and anytime you fancy something gingerbread! Delicious gingerbread sponge, ginger buttercream frosting, and more!
Preheat your oven to 180C/160C Fan and grease and line a 2lb loaf tin! (***please see notes below)
In a pan, gently heat the butter, sugar and treacle together in a pan until smooth, allow to cool for 10 minutes!
In a large bowl, sift the flour, ginger and cinnamon together and pour in the treacle mix – stir to combine.
Add in the eggs and stir to combine.
Mix the bicarbonate of soda in with the warm milk and allow it to froth and thicken a little!
Mix in with the rest of the mixture and pour into the tin!
Bake in the oven for 50mins-1 hour, or until baked through! Once baked, leave to cool in the tin for 10 minutes, and then fully cool on a wire rack.
For the Decoration
Beat your butter on it's own for a few minutes to loosen it and make it lovely and soft!
Add in the icing sugar, and the spices, and beat again! Continue beating until the buttercream is lovely and fluffy and perfect!
Pipe your buttercream onto the cake, and decorate with some gingerbread men, and gingerbread crumbs!
Notes
***I recommend using this loaf tin for the cake! 2lb loaf tins can vary in size LOADS so please do not over fill your tin. Fill max 2/3 of the way, and make cupcakes with spare mixture if you have any.
This cake will keep in an airtight container for 3-4 days! The flavour keeps on getting better as the days go on.
You could add some stem ginger to the recipe if you like when you beat in the egg!
This cake is beautiful with a bit of custard, or a drizzle of cream, or just as it is!