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    Sticky ginger & date cake with caramel sauce

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    Sticky ginger & date cake with caramel sauce

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 45 minutes to 50 minutes
    • Total time: 1 hour 5 minutes to 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 8 - 10


    225g butter, melted, plus extra for greasing
    375g soft pitted dates
    4 pieces stem ginger in syrup, drained and finely chopped
    1 tsp bicarbonate soda
    225g self-raising flour
    1 tsp mixed spice
    175g dark muscovado sugar
    6 large Waitrose British Blacktail Free Range Eggs, lightly beaten

    100g unsalted butter
    100g light brown muscovado sugar
    100g golden syrup
    250ml single cream


    1. Preheat the oven to 170°C, gas mark 3. Grease a 3.5 litre bundt tin (or large ring mould) thoroughly with butter. Place 200g of the dates and 100ml of boiling water in a food processor and blend until smooth. Chop the remaining dates roughly and mix in together with the chopped stem ginger.

    2.Place the bicarbonate of soda and flour in a large bowl with the mixed spice and sugar and mix to combine. Add the butter, eggs and date mixture and stir everything together to make a thick batter.

    3. Spoon into the prepared tin and bake for 45-50 minutes until firm to the touch and an inserted skewer comes out clean. Leave to cool for 5 minutes then turn out onto a wire rack.

    4. Place all the ingredients for the sauce in a saucepan and warm over a low heat until melted and the sugar has dissolved. Increase the heat and simmer for 10 minutes until thickened. Drizzle a little of the warm sauce over the cake, then serve cut into wedges with crème fraîche and extra sauce on the side.

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