For the cake:
Heat the butter, brown sugar, golden syrup, black treacle and milk in a saucepan on a low heat until all ingredients have melted. Take off the heat and leave to cool slightly.
Mix the Homepride Plain Flour, Homepride Self Raising Flour, salt and bicarbonate of soda in a bowl.
Pour in the melted ingredients and mix well.
Pour into a lined 10” x 8” tray and bake at 160C for 45 minutes – 1 hour.
Leave to cool.
For the cinnamon frosting:
Cream the butter for 5 minutes until soft.
Add in the icing sugar and ground cinnamon and mix well.
Spoon over the cooled traybake and spread using a knife.
You could top with crumbled ginger biscuits, sprinkles and a drizzle of melted dark chocolate.
Once baked, store in an airtight tin and enjoy within 3 days.
