375ml hot water
1 tsp bread soda
1 tsp fresh grated ginger
1 tsp ground cinnamon
250g self raising flour
1 tsp mixed spice
150g caster sugar
3 medium eggs
1 tbsp golden syrup
100g brown sugar
• Preheat your oven to 180C/160C fan.
• Line the base of a 7.5 “ round loose bottom cake tin with parchment paper.
• Grease and flour the base and sides.
• Pop the dates into a saucepan and cover with hot water.
• Cook for 5 minutes until the dates are soft.
• Once this comes off the heat, add the bread soda, stir through and allow to sit for 10 minutes.
• Add the fresh ginger and allow to cool.
• Into a mixing bowl, cream the room temperature butter and sugar for 5 minutes until soft and creamy.
• Add in the eggs gradually one by one until fully combined.
• Next in, add the cooled date paste, flour, cinnamon, mixed spice, salt and self raising flour. Mix.
• Spoon the cake batter into the prepared tin and pop into the preheated oven for 1 hour.
• For the caramel sauce, add the cream, butter, golden syrup and brown sugar into a saucepan and heat over a medium heat until the sugar dissolves.
• Once dissolved cook for a further minute until it thickens slightly. Set aside
• Once the cake is baked, remove and allow to cool slightly. Using a sharp knife or skewer, make small holes all over the cake and pour over the warm caramel sauce and allow to soak in.
• Top the cake with sliced dates, chopped walnuts and dust with icing sugar.