Delicious Ginger And Date Loaf Recipes
DATE & GINGER LOAF (4 INGREDIENTS)
Make and share this Date & Ginger Loaf (4 Ingredients) recipe from Food.com.
Provided by Mandy
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Add coffee to 1 cup boiling water & mix, pour over dates & soak overnight.
- Stir in flour & ginger.
- Pour mixture into a paper-lined or well-greased loaf tin & bake at 160.C for approx 45 minutes.
- Serve with butter.
COUNTRY WOMEN'S ASSOCIATION DELICIOUS DATE AND GINGER CAKE
From the Country Women's Association Cakes Cookbook, stated as contributed by B. Lee from Tasmania. This cake turns out just as well made with a purchased gluten-free blended self-raising flour to make this cake gluten-free suited. A simple and tasty cake to serve with a cuppa tea or coffee.
Provided by Jubes
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C (fan-forced 160°C).
- Grease an 18cm square cake tin.
- Place chopped dates, brown sugar, ginger, butter and one cup of water in a saucepan. Bring to the boil, then take off the stove and add the bicarbonate of soda. Stir.
- Add the sifted flour and the beaten egg.
- Mix well.
- Pour the mixture into the prepared tin.
- Bake for about 45 minutes.
DELICIOUS GINGER AND DATE LOAF
Extremely healthy ginger and date loaf. It freezes really well. I usualy cut it into portions and freeze them so in the morning I just grab one for lunch.
Provided by KristyRichardson
Categories Quick Breads
Time 1h
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 8
Steps:
- Place dates, water, apple sauce and sugar in bowl in the microwave on high for 4 minutes. Add ginger and cool.
- Stir through beaten egg. Sift flours and baking powder and fold into date mixture.
- Spoon into greased loaf tin.
- Bak in a moderate oven, 180 degrees for 50 minutes.
- Cool before slicing.
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- Heat the oven to 180°C/fan160°C/gas 4. Put the dates in a bowl with the bicarbonate of soda and 300ml boiling water. Stir and set aside. Beat the butter and sugar in a large bowl until pale and fluffy, then beat in the ground ginger and the eggs, one at a time. Don’t worry if the mixture curdles – it will come back together.
- Add the flour, beat well, then pour in the dates and their liquid and mix well. The mixture will be runny but don’t worry. Pour into an oiled and lined 1 litre loaf tin, then scatter with the stem ginger and poke the pieces into the mixture. Put in the middle of the oven and bake for 15 minutes. Turn the oven down to 170°C/fan150°C/gas 3½ and cook for 50-55 minutes until a skewer pushed into the centre comes out clean.
- Meanwhile, make the caramel glaze. Put the sugar in a heavy-based pan over a gentle heat and melt, then increase the heat and bubble for 5-8 minutes to a deep golden caramel. Remove from the heat and add the butter, stirring constantly. Don’t worry if it splits – keep stirring and it will come back together. Add the cream when the butter has melted, then stir until smooth and glossy. Transfer to a bowl, and cool until it has a spreading consistency.
- Remove the cooked cake from the oven and leave to cool in the tin for 10 minutes, then turn out and cool completely on a wire rack. Spread the caramel over the top, sprinkle with the crystallised ginger and serve immediately. The cake will keep for 3-4 days in an airtight container.
THE ULTIMATE GINGER LOAF CAKE RECIPE | DELICIOUS.
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- Melt together the butter, sugar and treacle, stirring until the sugar has dissolved. Remove from the heat and stir in the milk. Set aside to cool until lukewarm, then beat in the eggs.
- Sift the flour, bicarbonate of soda, spices and a pinch of salt into a large bowl, then make a well in the centre. Pour in the milk mixture and stir to make a smooth batter. Give the bowl a sharp rap on a work surface to get rid of any air bubbles.
- Pour the batter into the tin, then bake for 45-50 minutes until a skewer comes out clean. Don’t open the door before 40 minutes has passed as your cake will almost certainly sink in the centre.
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