The Christmas Table: Christmas recipes and tutorials A celebration of all things Christmas! | Page 40

Ginger & date cake

I

made a 12” cake for the wreath so I doubled this recipe. I
line the outside of the tin with brown paper or newspaper.

Ingredients:

Directions

125g of crystalised ginger

1. Preheat fan forced oven to 160 degrees or 180
conventional oven

200g pitted dates
250 mls water
2tsp bicarbonated soda
140g butter
4 tbs golden syrup
240g light brown sugar
3 large eggs
445g plain flour
3 sp baking powder
1 ½ tbs ground ginger
2 tsp mixed spice
500mls milk

2. Put ginger pieces in a pan with the dates and put in
the water, bring to the boil and reduce heat to low
for 10 minutes. Take off heat and let cool, then puree.
3. Melt butter and golden syrup in a pan over
medium heat.
4. Cream together sugar and eggs until thick and pale
then add the butter mixture until mixed in.
5. Sift dry ingredients in a bowl and add to the mix on
low speed. Adding milk alternately.
6. Add bi carb to the date and ginger and stir through,
then add to the mixture until combined.
7. Pour in a lined tin and bake for 1 ¼ hours in 9 tin for
the above single quantity.

If doubling the recipe (for the Christmas wreath)
bake for 2 hours for a 12” tin.