It combined dates with golden syrup, boiling water and bicarb soda, till they were soft enough to mash up. Then the ginger was added with the self raising flour, to the creamed butter, egg and brown sugar mixture.
This cake was easy to cook, and even easier to eat! The flavour of the ginger definitely compliments the dates. I suppose if you wanted to eat it warm, a thin butterscotch sauce would work well, kind of like a sticky date, but not. :D
Recipe taken from recipes+ March 2011 Back Cover ...
Gingerbread & Date Cake
1 1/2 cups of dried pitted dates, chopped
1/4 cup golden syrup
3/4 cup boiling water
1 tsp bicarb soda
80g butter
2/3 cup firmly packed brown sugar
2 x 59g eggs, at room temperature
1 1/2 cups self raising flour
1 Tbsp ground ginger
· Preheat oven to 180˚C.
· Grease & Line 20cm square deep cake pan.
· Combine dates, syrup, boiling water & bicarb soda in a medium bowl.
· Set aside for 10 minutes then mash dates until semi-smooth.
· Beat butter & brown sugar with electric mixer until light & creamy.
· Add eggs one at a time & beat until combined.
· Fold in sifted flour, ginger & mashed date mixture.
· Spread mixture into prepared pan.
· Bake for 40-45 minutes or until cooked when tested with a skewer.
· Rest in pan for 10 mins before cooling on a wire rack.
· Suggested toppings include lemon butter icing, a thin caramel sauce or ice cream.
