1.Preheat the oven to 170ºC. Place the dates in a glass or stainless steel bowl and add baking soda and boiling water. Stir and allow to stand for 10 minutes to soften.
2.Stir in butter and sugar, mixing until the dates have broken up and the sugar has dissolved. Add the eggs, ginger and flour, then gently mix until smooth.
3.Pour into a lined 20cm square cake tin. Bake for 25-30 minutes or until golden and a skewer inserted comes out clean.
4.For caramel sauce, simply simmer the brown sugar, cream and vanilla for 2 minutes, then remove from the heat to cool and thicken.
If you’re a fan of crystal ginger, add ¼ cup, finely chopped, to the batter. This cake is so simple to make and the results look stunning when plated and dripping with caramel sauce! Freeze the cake for last-minute dinner parties or a special Sunday night treat.