Date and ginger cake with caramel sauce

Dates make this cake super moist and full of flavour without being heavy.

  • 10 mins preparation
  • 32 mins cooking
  • Serves 6
  • Print


Date and ginger cake with caramel sauce
  • 1 cup dates, finely chopped
  • 1 teaspoon baking soda
  • 1 cup boiling water
  • 50 gram butter, softened
  • 3/4 cup white sugar
  • 2 eggs, beaten
  • 1/2 teaspoon ground ginger
  • 1 1/4 cup self-raising flour
  • 1 cup brown sugar
  • 1 cup cream
  • 1/2 teaspoon vanilla essence


  • 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.

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