Gingerbread Loaf Cake
This Gingerbread Loaf Cake has a gingerbread sponge, ginger buttercream and is topped with gingerbread men and some festive sprinkles.
Servings: 12 Servings
Ingredients
For the Gingerbread Loaf Cake
- 200 g Unsalted Butter or Stork
- 200 g Light Brown Suagr
- 200 g Self-Raising Flour
- 4 Large Eggs
- 1 tsp Baking Powder
- 3 tsp Ground Ginger
- 2 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
For the Ginger Buttercream
- 200 g Unsalted Butter
- 400 g Icing Sugar
- 1 tsp Ground Ginger
- 3-4 tbsp Whole Milk (optional)
For the Decoration
- Gingerbread Men
- Festive Sprinkles
Instructions
To Make the Gingerbread Loaf Cake
- Preheat the oven to 180C (160C Fan) and line a loaf tin with baking parchment. Leave to one side.
- In a bowl mix together the butter and sugar until pale and fluffy.
- Add in the remaining ingredients and mix until completely combined.
- Pour the mixture into your loaf tin and bake in the oven for 50-55 minutes.
- Leave to cool for 15-20 minutes before transferring onto a wire rack to cool.
To Make the Buttercream and Decorate
- Add the butter, icing sugar and ginger to a large bowl and mix until completely combined.
- If the mixture is too thick add a teaspoon of milk and mix again. Repeat until the buttercream is the desired consistency.
- Pipe the buttercream onto the top of the loaf cake.
- Add the gingerbread men and sprinkles to the top.
Notes
- This loaf cake will last 3+ days in an airtight container.