Sticky Ginger and Date Loaf

Fills a 12 inch loaf tin



For the cake

  • 110g unsalted butter
  • 350g dark brown sugar
  • 4 whole eggs
  • 350g chopped dates
  • 300g water
  • 14g bicarbonate of soda
  • 14g ground ginger
  • 350g self-raising flour
  • 100g ginger confit


For the Sticky Glaze

  • 50g dark brown sugar
  • 50g light brown sugar
  • 50g double cream
  • 10g unsalted butter



Cream the butter and sugar until light and fluffy. Slowly add the eggs making sure you incorporate fully then add the flour and ground ginger.

Place the dates and water in a pan and bring to the boil. Cook slowly until you have a paste. Add the bicarbonate of soda.

Add the date paste and ginger confit into the cake mixture and combine well. Pour the mixture into a greased and lined baking tin and bake at 170°C for approximately 1 hour until firm and springy on top.

When checked with a skewer, it should come out the centre of the cake clean.


The Glaze:

Place all of the ingredients in a pan and heat to 115°C using a thermometer. Pour the sticky glaze over the top of the warm cake.

Leave to cool before cutting.

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