Jersey Black Butter & Gingerbread Loaf

Preheat the oven to 160°C (140°C Fan/Gas Mark 3). Grease and line a 9x5 inch loaf tin with baking parchment.

In a large mixing bowl, cream together the softened Jersey butter and caster sugar until light and fluffy.

Beat in the Jersey Black Butter until well combined.

Gradually beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.

In a separate bowl, whisk together the self-raising flour, ground ginger, ground cinnamon, ground cloves, and bicarbonate of soda.

Gradually add the dry ingredients to the wet ingredients, alternating with the black treacle and Jersey milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.

Gently fold in the mashed Jersey Royal potatoes.

Pour the batter into the prepared loaf tin and spread evenly.

Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center comes out clean. If the top starts to brown too quickly, cover loosely with foil.

Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

Slice and serve. Enjoy the rich and spiced flavors of Jersey!