Frosted loaf can be made up to two days ahead. Keep in an airtight container at room temperature. In hot weather, store in the fridge. Try adding 1 tsp strawberry essence to pink frosting.
175g unsalted butter, finely chopped
1⁄2 cup golden syrup
3⁄4 cup milk
2 eggs, lightly beaten
1 1⁄4 cups plain flour
3⁄4 cup self-raising flour
1 tblsp ground ginger
1 tsp ground cinnamon
1 tsp bicarbonate of soda
3⁄4 cup brown sugar, firmly packed
100g unsalted butter, chopped, at room temperature
1 tsp vanilla extract
1 1⁄2 cups icing sugar mixture
1 tblsp milk
Pink food colouring, to tint
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 ours, 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.
8 Serve cut into slices.