Pumpkin ginger cake recipe

Ingredients

• 280 g Plain flour
• 1 tsp Bicarbonate of soda
• 1 tsp Ground cinnamon
• 3 tbsp Cooked puréed pumpkin
• 1 Pinch of salt
• 170 g Unsalted butter
• 45 g Dark brown sugar
• 45 g Light brown sugar
• 4 Pieces finely chopped stem ginger
• 220 g Golden syrup
• 2 tbsp Syrup from the stem ginger jar
• 1 Egg
• 200 ml Milk
• 4 tbsp Icing sugar
• 1 tbsp Ground cinnamon
• 4 tbsp Melted butter
• 0.5 Pack of soft plain cream cheese
• 0.5 tsp Vanilla extract