Frosted Ginger Jumble Loaf

Serves 10, Prep 20 mins, Cook 1 hour

175g unsalted butter, finely chopped ½ cup golden syrup ¾ cup milk 2 eggs, lightly beaten 1¼ cups plain flour ¾ cup self-raising flour 1 tblsp ground ginger 1 tsp ground cinnamon 1 tsp bicarbonate of soda ¾ cup brown sugar, firmly packed

FROSTING 100g unsalted butter, chopped,

at room temperature 1 tsp vanilla extract 1½ cups icing sugar mixture 1 tblsp milk Pink food colouring, to tint

1 Grease a 14cm x 24cm large loaf pan. Line the base and sides with baking paper, extending paper 4cm above pan edges. 2 Place the butter and syrup in a small saucepan over a medium heat. Stir until butter is melted. Remove. Stand for 15 minutes. 3 Whisk the milk and eggs in a jug until combined. 4 Sift combined flours, spices and soda into a large bowl. Stir in sugar. Make a well in the centre. Add milk mixture and butter mixture. Whisk until smooth. Pour into prepared pan. 5 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. Transfer to a wire rack to cool completely. 6 To make frosting, beat butter and vanilla in small bowl of an electric mixer until pale and creamy. Gradually beat in the sugar until smooth. Beat in milk. Transfer half the frosting to a separate bowl and tint pink with colouring. 7 Dollop white and pink frostings over the top of loaf. Using a small spatula, gently swirl frostings together to create a marbled effect.

Serve cut into slices.