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Date & Ginger Cake

1 cup chopped dates

1 cup brown sugar

½ cup crystallised ginger

110g butter, chopped

1 cup water

1 teaspoon bicarbonate soda

1 ½ cups self raising flour

1 egg, beaten

Preheat oven to 180 C (fan-force 160C)

Put dates, sugar, ginger, butter and 1 cup water in a saucepan. Bring to the boil, then take off the stove and add the bicarbonate soda. This will bubble up so make sure you don’t use too small a pan. Stir, then add sifted flour and egg. Mix well.

Pour mixture into the prepared loaf tin and bake for about 35 – 45 mins.

Recipe courtesy of the ‘Country Women’s Association Classics’ cookbook


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