Fluffy ginger cake

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February 9, 2013 by twodogjam

What has happened to afternoon tea….where has it gone? Great way to have friends around without the fuss of a dinner party. And while this fluffy ginger cake appeared in Donna Hay’s Issue 48 Christmas magazine, it’s very quick and easy and perfect if you ever need to make a large cake for a number of guests, whatever the occasion. I tend to only make half the quantity (the original quantities are in square brackets) mainly as my food processor isn’t big enough. But even half quantities will be plenty for a small gathering.

Ingredients

  • 1½ cups [3 cups, 420g] fresh pitted dates, chopped into small pieces
  • ½ cup [1 cup] boiling water
  • 1 teaspoon [2 teaspoons] bicarbonate of soda (baking soda)
  • 100g [200g] butter, cubed
  • 2 [4] eggs
  • 3/4 cup [1 1/2 cup] brown sugar
  • 1 cup [2 cups, 300g] self-raising flour
  • ¾ [1½] teaspoons ground ginger
  • Icing sugar, for dusting

Preparation
Preheat oven to 180oC. Fill a kettle with water, and put on to boil. Lightly grease a 10×14 cm (26cm x 16cm) tin and line with non-stick baking paper.

Making the cake

GingerCake_Dates

Prepare the fresh dates, by splitting in half and removing the pip. Then chop into small pieces.

Preparing the dates

Put the chopped dates, boiled water and bicarbonate if soda into a bowl. Stand for 5 minutes.

Ginger Cake Food ProcessorPlace the date mixture into the bowl of a food processor. Add the butter and sugar to the food processor and process until well combined.

Ginger Cake Batter

Add the eggs, flour and ginger to the mixture in the food processor and process until just combined.

GingerCake_Tin_CBPour the cake mixture into the lined baking tin. Bake for 30 minutes (35-40 minutes if larger tin).

Check that cooked by testing with a skewer. Allow to cool in the tin.

Dust with icing sugar. Cut into diamond shapes.

And as all the cake was eaten before I took the photo, have a look at the final cake here!

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