Gingerbread Loaf
Serves: 8
Prep Time: 20 minutes
Cook Time: 50-60 minutes
Ingredients:
Gingerbread Loaf:
250g Self Raising Flour
200g Unsalted Butter
125g Soft Light Brown Sugar
75g Dark Treacle
3 Large Eggs
1 tsp. Baking Powder
100ml Costa Gingerbread Latte
½ tsp. Mixed Spice
½ tsp. Ground Cinnamon
½ tsp. Ground Ginger
Spiced Caramel Buttercream:
120g Salted Butter
½ tsp. Ground Ginger
½ tsp. Ground Cinnamon
½ tsp. Vanilla Paste
50g Caramel Sauce
230g Icing Sugar
Decorations:
Mini Gingerbread Men
Sprinkles
Method:
Begin by greasing a 900g loaf tin with butter then line with greaseproof paper.
Preheat the oven to 180C/fan 160C/gas 4.
Place all the ingredients for the loaf into a stand mixer (or use an electric hand mixer) and beat until fully combined and smooth.
Pour into the lined tin and bake for 50 – 60 minutes until cooked through – to check this insert a cocktail stick into the centre of the cake and when removed it should be clean.
While the cake cools make the buttercream by beating the butter, ground cinnamon, ground ginger and vanilla paste in a stand mixer with the paddle attachment or with an electric whisk until light and fluffy.
Next add the caramel sauce then gradually add the icing sugar until smooth.
Top the cooled sponge with the buttercream and decorate with the gingerbread men and sprinkles then serve.
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