Moist Date And Ginger Cake Recipe
Ingredients
| Pitted dates | 1/2 Pound | |
| Baking soda | 1 Teaspoon | |
| Boiling water | 2/3 Cup (16 tbs) | |
| Butter | 1/4 Pound | |
| Dark brown sugar | 1/4 Pound | |
| Molasses | 3 Tablespoon | |
| Maple syrup | 2 Tablespoon | |
| Eggs | 2 Small | |
| 1/2 lb self-rising (self-raising) | ||
| Flour | ||
| Ground ginger | 2 Teaspoon | |
| 2 tbsp sifted confectioners' (icing) | ||
| Sugar | ||
Directions
Chop the dates and put in a small bowl.
Sprinkle with baking soda, then pour on the boiling water.
Leave to cool.
Cream the butter with the sugar until light and fluffy.
Beat in the molasses (treacle) and syrup.
Add the eggs one at a time, beating well.
Sift in the flour and ginger and add the dates and soaking liquid.
Stir well until blended.
Line the base of a 9 inch (23 cm) round dish with non stick parchment (greaseproof paper) and pour in the mixture.
Cook on HIGH for 8 1/2-9 1/2 minutes.
Cool in the dish for 5 minutes before turning on to a wire rack to cool completely.
Sprinkle with baking soda, then pour on the boiling water.
Leave to cool.
Cream the butter with the sugar until light and fluffy.
Beat in the molasses (treacle) and syrup.
Add the eggs one at a time, beating well.
Sift in the flour and ginger and add the dates and soaking liquid.
Stir well until blended.
Line the base of a 9 inch (23 cm) round dish with non stick parchment (greaseproof paper) and pour in the mixture.
Cook on HIGH for 8 1/2-9 1/2 minutes.
Cool in the dish for 5 minutes before turning on to a wire rack to cool completely.
Chef
