Ginger and Date Bread Loaf

Ginger and Date Bread Loaf


Shopping List:

200 gr butter, softened
140 gr stoned dates, finely cut
410 ml tin evaporated milk
100 gr soft dark muscovado
225 gr plain flour
3 tablespoons malted milk powder
2 teaspoons ground ginger
50 gr stem ginger, finely cut
2 teaspoons bicarbonate of soda
2 large eggs, fresh from the roaming chickens

For the drizzle
50 gr stem ginger, chopped
5 tablespoons ginger syrup
5 tablespoons icing sugar


First start with cutting the dates and the ginger.
Preheat your oven to 160C. Grease and line your cake tin. Put the dates, the evaporated milk and the sugar in a small pan. Bring to the boil and cook for 5 minutes. Set aside.

Put the flour, milk powder, ground ginger, stem ginger, bicarbonate of soda and the butter into a food processor, and wizzle until the mixture will resemble breadcrumbs. Pour this mixture with  the cooled date mixture and the eggs and briefly wizzle until this mixture is combined.

Pour the mixture into your prepared tin and bake for 75 minutes ( 1 hour and 15 minutes) until your skewer comes out clean. Set aside to cool in the tin for 10 minutes then take it out, remove the paper and put on your wire rack. Then combine all your ingredients for the drizzle and spoon over the cake.

 It has to set a little before serving.
This cake will improve after about 2 days in your cake tin, but ofcourse it's delicous if you eat it the same day!



                                                                "Enjoy"