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Grease and base-line the tin. Chop the dates
and place in a small bowl. Sprinkle with the
bicarbonate, then pour on the boiling water.
Leave to cool. In a mixing bowl, cream the
butter and sugar until light and fluffy. Beat
in the black treacle and syrup, then the eggs,
one at a time, beating well. Sift in the flour
and ginger, and add the dates and soaking
liquid. Stir till well blended. Pour into the
prepared tin and bake in the center of the oven
for 50-60 minutes or until the center of the
cake springs back when lightly pressed. Run a
knife around the edge of the tin to release the
cake and turn in to wire rack to cool. Dredge
with icing sugar before serving. True to its
name this moist cake simply melts in the mouth
and is especially good served hot or warm with
whipped cream for dessert. Nevertheless, if
left cool it will still retain both flavour and
softness and slice the perfection for a tea-time treat. Enjoy the
taste!! --)
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