DATE AND GINGER TEA LOAF
This recipe comes from Dana Jacobi, author of The Joy of Soy and recipe creator for the American Institute for Cancer Research's "Stopping Cancer Before It Starts." I haven't tried it yet, but it looks good, and I love dates!
Provided by LSUgirl
Categories Breads
Time 55m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees. Lightly coat an 81/2 x 4 1/2 x 2 1/2 loaf pan with canola oil spray. Set aside.
- In one bowl, combine the banana, dates, cinnamon, ginger, allspice, and maple syrup. In another bowl, combine the two flours, baking powder and salt. Set both bowls aside.
- In a large bowl, use a wooden spoon to cream the butter and sugar until fluffy.
- Mix in the eggs. The mixture may look curdled. Stir in the dry ingredients. Blend in the banana mixture, creating a sticky, thick batter. Spoon the batter into the prepared pan, smoothing it evenly.
- Bake 35 minutes, or until the top is well-browned and a toothpick inserted into the center comes out clean.
- Let the cake rest 2 minutes in the pan, then turn out and cool it completely on a rack. If possible, wrap it in foil and set it aside for 24 hours before serving, to allow the flavors to mellow.
- If desired, slices of cake can be warmed just before serving by wrapping them in wax paper and heating in a microwave at low power for a few seconds.
- Makes 10 one-inch slices.
Nutrition Facts : Calories 239.9, Fat 7.2, SaturatedFat 4, Cholesterol 57.6, Sodium 133.5, Carbohydrate 41.5, Fiber 3.6, Sugar 20.4, Protein 4.8
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.
DATE & GINGER MALT LOAF
A dark, sticky and lightly spiced cake that merges Jamaican ginger cake with sticky toffee pudding and malt loaf
Provided by Cassie Best
Categories Afternoon tea, Dessert
Time 1h45m
Yield Cuts into 10 slices
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 474 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium
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