Ginger loaf with a cinnamon frosting

Preheat the oven to 150° (conventional bake). Grease and line the base of a loaf tin (21cm x 11cm x 7cm - 7 cup capacity).

Put wholemeal flour into a mixing bowl. Sift in flour, dark cane sugar, baking soda, baking powder, Gregg's Ground Ginger, Gregg's Ground Mixed Spice and ½ tsp Gregg's Ground Cinnamon.

Gently melt the butter with the golden syrup in a saucepan over a low heat.

Whisk the eggs and milk together.

Pour the melted butter and golden syrup and eggs and milk into the dry ingredients. Stir to mix. Pour into the prepared tin. Bake for 55-60 minutes. A skewer inserted into the middle of the loaf will come out clean. Leave to cool in the tins for 15 minutes before turning onto a wire rack to cool. Once cold spread over the cinnamon frosting. Scatter over chopped walnuts.

To make the cinnamon frosting: Sift the icing sugar and ½ teaspoon Gregg's Ground Cinnamon into a bowl. Add enough of the juice from the orange to make a spreadable consistency but runny enough to pour onto the cake. The frosting should be able to run down the sides. The frosting will be enough to cover both loaves or one large loaf.