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Light as Air Ginger and Date Cake
I recently bought a copy of The Victory Cookbook which is full of nostalgic food and facts from 1940 - 1954. In it Maguerite Patten has provided recipes which would have been regularly baked during this time when rationing was in full swing and a waste not want not approach was imperative. I simply cannot throw food away and I am always keen to eat healthy, low calorie, home cooked foods so this book was a great purchase. At the weekend I decided to use up some dates left over from Christmas and tried the Ginger and Date cake recipe. I was very doubtful about how much we'd enjoy it as we are not big lovers of dates, also as usual with me I altered the recipe to a much lower calorie version, the result was a fantastic cake, which was light as air and totally scrummy.
Here's my updated Light as Air Ginger and Date Cake Recipe, why not give it a try?: 7oz Self Raising Flour 1 teaspoon Bicarbonate of Soda 1-2 teaspoons of ginger (depending on taste)
2oz Clover Light spread 2 tablespoons of golden syrup 2 teaspoons of Half Spoon Sugar
3 oz chopped dates 1 egg 3 tablespoons of skimmed milk Water if needed
Method: Line a small baking tin approx 7 x 4 inches with greased proof paper.
Sift the dry ingredients into a bowl. In a Saucepan melt the Clover Light with the syrup, and sugar over a low heat, then put to one side to cool down. Stir the chopped dates into the pan and coat them in the mixture, then pop everything in the pan into the dry ingredients with the egg.
Don't wash up the pan....warm the milk in it and then add to the mixing bowl of ingredients.
Now using an electric whisk mix everything together - this will also help to break down the dates into smaller pieces. If you need to make the mixture a little less sticky add a little warm water, you want a medium weight mix. You'll notice there will be a chemical reaction with the bicarb and the warm milk making it quite elastic.