Frosted Ginger Jumble Loaf
June 10, 2019
"From our Saturday newspaper The West Australian. Times are estimated."
- Serving Size: 1 (164.9 g)
- Calories 524.6
- Total Fat - 28.2 g
- Saturated Fat - 16.2 g
- Cholesterol - 242.1 mg
- Sodium - 220.8 mg
- Total Carbohydrate - 60.8 g
- Dietary Fiber - 3.1 g
- Sugars - 41.2 g
- Protein - 10.5 g
- Calcium - 72.8 mg
- Iron - 2 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.2 mg
Grease a 14cm x 24cm large loaf pan and line the base and sides with baking paper, extending paper 4cm above pan edges.
Place the butter and syrup in a small saucepan over a medium heat and stir until butter is melted.
Remove and let stand for 15 minutes.
Whisk the milk and eggs in a jug until combined.
Sift combined flours, spices and soda into a large bowl and stir in sugar and then make a well in the centre and add milk mixture and butter mixture and whisk until smooth and pour into prepared pan.
Cook in a moderately slow oven (160C) for about 1 hour, or until a skewer inserted into the centre of the cake comes out clean. Stand in pan for 15 minutes and then transfer to a wire rack to cool completely.
To make frosting, beat butter and vanilla in small bowl of an electric mixer until pale and creamy and gradually beat in the sugar until smooth and then beat in milk.
Transfer half the frosting to a separate bowl and tint pink with colouring.
Dollop white and pink frostings over the top of loaf and using a small spatula, gently swirl frostings together to create a marbled effect.
Serve cut into slices.
Tips & Variations
No special items needed.