Ginger Treacle Loaf With Yoghurt Raspberry Frosting

• FOR THE CAKE:
• 2-1/2 cups Plain Flour
• 1 teaspoon Bicarbonate Of Soda
• 1 cup Dark Treacle Sugar Or Molasses Sugar
• 1/2 cups Caramel Sugar Or Muscavado Sugar
• 4 teaspoons Ground Ginger
• 2 teaspoons Cinnamon
• 1 teaspoon Mixed Spice
• 1 teaspoon Nutmeg
• 1/2 cups Butter
• 2 Eggs
• 1/4 cups Olive Oil
• 190 milliliters Coconut Milk
• FOR THE FROSTING:
• 1/2 cups Full Cream Plain Greek Yoghurt
• 1 teaspoon Raspberry Jam

1. For the cake:
2. Place dry ingredients in a large mixing bowl and mix together with a wooden spoon.
3. Melt butter. Lightly beat egg in a small bowl. Add wet ingredients to dry ingredients and mix until smooth.
4. Pour mixture into a well-greased and floured loaf tin about 20 x 10cm in size. Bake at 160u0b0C (320u0b0F) for 1 hour. Leave in the tin until completely cool then turn out onto a cooling rack and allow the bottom of the loaf to cool.
5. Place loaf on the plate or board you wish to serve it on.
6. For the frosting;
7. Mix yoghurt and jam together, pour over the loaf and serve.
8. Notes: Because of the yoghurt frosting, store the loaf in an airtight container in the fridge. It will keep for a few days.

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Taken from tastykitchen.com/recipes/desserts/ginger-treacle-loaf-with-yoghurt-raspberry-frosting/ (may not work)