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Moist date and ginger cake Recipe


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     Moist date and ginger cake

Category   Desserts - Breads
Sub Category   None
Servings   About 16 pieces
Preptime   20 min

225g stoned dates
1 teaspoon Bicarbonate of soda
150ml Boiling water
125g butter
125g soft brown sugar
2 tbsp Black treacle
1 tbsp Golden syrup
2 eggs
225 self-raising flour
2 teaspoon Ground ginger
2 tbsp Icing sugar

Moist date and ginger cake- Tea-Time Treat at Christmas! (Or as a dessert)
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!! --)
Serving Suggestions
At tea time or after dinner

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