Ginger and Date Cake by Lucy Timm

Ingredients

• 250g all-purpose flour, sieved
• 2.5 tbsp ground ginger
• 1 tbsp mixed spice
• 1 tsp salt
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• 150g unsalted butter
• 6 tbsp golden syrup
• 150g dried dates, pitted and chopped
• 150ml boiling water
• 100g light brown sugar
• 2 large eggs

Instructions

1. Preheat your oven to 180°C (350°F) and grease a standard loaf tin.
2. Place the chopped dates in a bowl and pour the boiling water over them; let soak for 10 minutes until softened.
3. In a large mixing bowl, whisk together the sieved flour, ground ginger, mixed spice, salt, bicarbonate of soda, and baking powder over medium heat until heated through, about 5 min.
4. Melt the butter and golden syrup together in a small saucepan over low heat until smooth, then stir in the brown sugar.
5. Whisk the eggs into the butter mixture, then stir in the soaked dates and their liquid over medium heat until heated through, about 5 min.
6. Fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
7. Pour the batter into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
8. Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.