Sticky Date and Ginger Cake

This is a wonderful sweet and spicy date cake for dessert or with afternoon tea.

Ingredients serve 8 - 10

200 g dates

200 ml black tea

½ tsp bicarbonate of soda

70 g butter

140 g caster sugar

1 tsp mixed spice

2 eggs (80g)

140 g self raising flour

100 g finely chopped glazed ginger

Method

Preheat the oven to 160°C normal bake and spray a 20 cm round spring form pan or cake tin. Place dates and tea in a saucepan over medium heat and bring to the boil. Keep boiling for approx. 1 minute before blending soda in. Remove from the heat and allow cooling to room temperature. Place butter, sugar and mixed spice in a mixing bowl. Mix with an electrical mixer until light and creamy. Add the eggs one at a time and mix evenly before blending the flour in. Blend the cooled date into the batter. Add the chopped ginger and mix evenly. Pour batter into the prepared tin and bake in the oven for approx. 35 minutes. Take the cake out of the oven and allow cooling on the bench before removing from the tin. Allow cooling in the fridge for at least 60 minutes. Decorate the top of the cake with caramel buttercream.

Note: Try adding chopped toasted nuts such as walnuts, peanuts or pecan nuts.