For the gingerbread:

• 150g butter, softened
• 250g molasses sugar
• 100g molasses
• 2 large eggs
• 300g flour
• 10ml (2 tsp) ground ginger
• 5ml (1 tsp) ground cinnamon
• 1.25ml (¼ tsp) nutmeg
• 1.25ml (¼ tsp) cloves
• 15ml (1 tbsp) baking powder
• pinch of salt
• 225ml warm milk

For the icing:

• 75g butter, softened
• 75g light muscovado sugar
• 2.5ml (½ tsp) vanilla extract
• 200g full fat smooth cream cheese, softened

1.) Preheat the oven to 180ºC. Line and grease a rectangular cake tin (I used a 28cm x 20cm tin).

2.) Cream the butter and sugar together for a good few minutes until fluffy and light in colour.

3.) Add the molasses and eggs and mix to combine.

4.) Sift the flour, ginger, cinnamon, nutmeg, cloves, baking powder and salt into a separate bowl. Add half of the dry ingredients to the batter and mix in. Then mix in half of the milk, followed by the remaining dry ingredients and milk.

5.) Pour the batter into the prepared tray. Bake for 30-35 minutes or until an inserted skewer comes out clean. Once baked leave to cool completely.

6.) To make the icing whisk the butter and sugar in high speed for a few minutes until the mixture is light, fluffy and smooth. Scrape down the sides of the bowl regularly.

7.) Whisk in the vanilla extract. Add the cream cheese and whisk until just combined.

8.) Remove the cooled cake from the tin and spread the icing over the top. Cut into squares and serve.