Moist ginger cake with fresh ginger and dates

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Name: Sticky Ginger Cake
Prep time: 25 min
Total time: 2 h
Yield: 20
Cuisine: not set
Ingredients: 200 grams Plain wholemeal (or white) Flour OMIT BAKING POWDER IF USING SELF RAISING FLOUR; 200 grams Butter; 3 Eggs; 100 grams Honey; 3 teaspoons Baking powder; 50 grams Golden Syrup; 250 grams Dates; 75 grams Fresh ginger Peeled and Ground (or VERY finely diced); 2 tablespoons Dried Ginger; 1.5 tablespoons Mixed Spice; 1 teaspoon Cinnamon; 1 teaspoon Vanilla extract; 50 ml Milk; 70 ml brandy (optional)

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INGREDIENTS

200 grams Plain wholemeal (or white) Flour ; OMIT BAKING POWDER IF USING SELF RAISING FLOUR
200 grams Butter
3 Eggs
100 grams Honey
3 teaspoons Baking powder
50 grams Golden Syrup
250 grams Dates
75 grams Fresh ginger ; Peeled and Ground (or VERY finely diced)
2 tablespoons Dried Ginger
1.5 tablespoons Mixed Spice
1 teaspoon Cinnamon
1 teaspoon Vanilla extract
50 ml Milk
70 ml brandy (optional)

Servings

INSTRUCTIONS

1) Grease and line a 20cm square tin with baking parchment.

2) Preheat oven to 200C (or highest temp - will give wonderful crust).

3) Brew just enough tea or coffee strongly to cover dates in a jug for 10 mins to soften. (Keep liquid)

4) Peel and finely dice ginger. (Best done in a food processor which can be used for dates later)

5) Melt butter gently in pan and stir in honey and golden syrup. Allow to cool slightly.

6) Beat eggs together.

7) KEEPING TEA/COFFEE, drain dates and puree with a hand blender or food processor (ideally, otherwise dice/mash VERY finely). Place in bowl.

8) REduce tea/coffee mix to no more than 100ml and add to dates. (Do not add all if more than 100ml!!!).

9) Add fresh ginger, dried ginger, mixed spice, cinnamon, vanilla and BAKING POWDER to dates and stir.

10) Add eggs and butter/sugar mix to bowl and stir (will be very liquid).

11) Add flour slowly and mix until no lumps remain.

12) Finally add milk and brandy to the very loose cake batter.

13) Pour into lined tin.

14) Place tin in oven and REDUCE TEMPERATURE to 155C (135C FAN/ Gas 3) IMMEDIATELY.

15) Bake for 70- 90 mins until a skewer comes out clean (check at 70mins). Cake will be very moist don't worry!

16) Leave to cool completely in tin.

NOTES

Cake batter is very loose so you must bake it at a LOW temperature for a LONG time. The key to the moistness is grinding the dates finely.

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Sticky Ginger Cake

200 grams Plain wholemeal (or white) Flour OMIT BAKING POWDER IF USING SELF RAISING FLOUR
200 grams Butter 
3  Eggs 
100 grams Honey 
3 teaspoons Baking powder 
50 grams Golden Syrup 
250 grams Dates 
75 grams Fresh ginger Peeled and Ground (or VERY finely diced)
2 tablespoons Dried Ginger 
1.5 tablespoons Mixed Spice 
1 teaspoon Cinnamon 
1 teaspoon Vanilla extract 
50 ml Milk 
70 ml brandy (optional)

1)  Grease and line a 20cm square tin with baking parchment.
2) Preheat oven to 200C (or highest temp - will give wonderful crust).
3) Brew just enough tea or coffee strongly to cover dates in a jug for 10 mins to soften. (Keep liquid)
4) Peel and finely dice ginger. (Best done in a food processor which can be used for dates later)
5) Melt butter gently in pan and stir in honey and golden syrup. Allow to cool slightly.
6) Beat eggs together.
7) KEEPING TEA/COFFEE, drain dates and puree with a hand blender or food processor (ideally, otherwise dice/mash VERY finely). Place in bowl.
8) REduce tea/coffee mix to no more than 100ml and add to dates. (Do not add all if more than 100ml!!!).
9) Add fresh ginger, dried ginger, mixed spice, cinnamon, vanilla and BAKING POWDER to dates and stir.
10) Add eggs and butter/sugar mix to bowl and stir (will be very liquid).
11) Add flour slowly and mix until no lumps remain.
12) Finally add milk and brandy to the very loose cake batter.
13)  Pour into lined tin.
14) Place tin in oven and REDUCE TEMPERATURE to 155C (135C FAN/ Gas 3) IMMEDIATELY.
15) Bake for 70- 90 mins until a skewer comes out clean (check at 70mins). Cake will be very moist don't worry!
16) Leave to cool completely in tin.

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Nutrition

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Serving Size: 1 Serving (47g)
Recipe Makes: 20 Servings

Calories: 131
Calories from Fat: 79 (60%)

Amt Per Serving		% DV

	Total Fat 8.8g	12 %
	Saturated Fat 5.3g	27 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 0.4g
Cholesterol 49.4mg		15 %
Sodium 1034.3mg		36 %
Potassium 102.6mg		3 %
Total Carbohydrate 14.3g		4 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 13.2g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 131

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