Retro cake recipe for 4 - 8 people, takes only 25 mins; recipe has butter, date, evaporated milk, brown sugar, plain flour, milk, ground ginger, stem ginger, bicarbonate of soda, large egg, stem ginger, ginger and icing sugar.
Date & ginger malt loaf
Course: Retro cake
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Butter: 200g butter, cut into cubes, plus extra for greasing
- Date: 140g stoned date, chopped
- Evaporated Milk: 410ml can evaporated milk
- Brown Sugar: 100g soft dark brown sugar
- Plain Flour: 225g plain flour
- Milk: 3 tbsp malted milk powder (we used Horlicks)
- Ground Ginger: 2 tsp ground ginger
- Stem Ginger: 50g stem ginger, roughly chopped (reserve the syrup)
- Bicarbonate Of Soda: 2 tsp bicarbonate of soda
- Large Egg: 2 large eggs
- Ginger: 5 tbsp ginger syrup (from the stem ginger jar)
- Icing Sugar: 5 tbsp icing sugar
Directions
- Heat oven to 160C/140C fan/gas 3. Grease and line a 900g/2lb loaf tin with baking parchment. Put the dates, evaporated milk and sugar in a small saucepan, bring to the boil and cook for 5 mins until the dates are soft and the sugar has dissolved. Leave to cool.
- Put the flour, malted milk powder, ground ginger, stem ginger, bicarb and butter into a food processor, and blitz until the mixture resembles breadcrumbs. Pour in the cooled date mixture and the eggs, and pulse briefly until the mixture is combined. Tip into your prepared tin and bake for 1 hr 15 mins until a skewer inserted comes out clean. Leave to cool for 10 mins in the tin, then transfer to a wire rack. Combine all the ingredients for the drizzle and spoon over the cake. Leave to set before serving.This cake is delicious if eaten on the day it is made, but will improve after a day or 2 in the cake tin.
