Fluffy ginger and date cake

I love it when something great leads you into something equally good: just like “500 Days of Summer” got me to this amazing song, this delicious cake got me into trying – and liking – dates.

Fluffy ginger and date cake
from Donna Hay magazine

2 cups + 2 tablespoons (300g) all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 ½ teaspoons ground ginger
3 cups (420g) pitted dates, chopped
1 cup (240ml) boiling water
2 teaspoons baking soda
200g unsalted butter, room temperature, chopped
1 ½ cups (262g) brown sugar, packed
4 eggs
Icing sugar, for dusting

Preheat the oven to 180°C/350°F. Butter a 26x16cm baking pan*, line with baking paper and butter the paper as well.
Sift the flour, baking powder, salt and ginger into a large bowl and set aside.
Place the dates, water and baking soda in a bowl, mix and allow to stand for 5 minutes. Transfer to a food processor, add the butter and sugar and process until well combined. Add the eggs, one at a time, and process well. Pour over the flour mixture and mix well with a wooden spoon. Pour batter into prepared pan and bake for 30-35 minutes or until risen and cooked when tested with a toothpick. Allow to cool in the pan, then carefully unmold. Cut into squares or diamond shapes and dust with icing sugar to serve.

* I made the exact recipe but used a square 25cm (10in) pan and baked the cake for 40 minutes (it yielded 16 squares)

Serves 10-12