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the goods:

2 sticks (8 oz / 225g) butter

1 cup dk brown sugar

3 eggs + 1 yolk

1 cup golden syrup

1 tblspn freshly grated ginger

8 oz pitted dates, chopped

1 cup boiling water

1 tspn baking soda

1/4 tspn cinnamon

3 cups self raising flour


1/4 cup golden syrup

1 oz butter

1 capful whiskey

you will need:

  • mixing bowl
  • large loaf pan
  • blender / food processor / immersion blender
  • baking parchment

time: 20 minutes active

1 hr baking





Golden syrup, date and ginger bread

Is there a time of day when a slice of ginger bread isn't appealing?

Don't you love a cake which you can call 'bread'? (so that you can butter it guiltlessly)

Pre heat  the oven to 350f

Place the chopped dates and grated ginger into a mixing bowl, sprinkle the baking soda over them and pour the boiling water on top of everything. Set aside whilst you get on with the rest.

Grease and line a the loaf pan.

Place the butter into a mixing bowl and beat for 30 seconds, add the sugar and beat until it has turned pale and fluffy.

Add 1 egg yolk and beat a further 30 seconds. Add the other eggs and beat to combine.

Blend the date and ginger mix and add it to the batter. Beat to combine.

Add the flour and cinnamon and beat 1 minute, scraping the sides of the bowl if needed.

Pour into the cake pan and bake  until cake is browned and feels firm to the touch. Test by inserting a toothpick into the centre of the cake, if it comes out clean, the cake is done.

Allow cake to cool in the pan for 20 minutes and then invert onto a serving platter.


Heat the syrup and butter for 20 seconds in the microwave, stir until the butter is melted. Add the whiskey, stir and then pour over the warm cake.