Date And Ginger Tea Loaf Food

DATE AND GINGER TEA LOAF

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.

COUNTRY WOMEN'S ASSOCIATION DELICIOUS DATE AND GINGER CAKE

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

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.

GINGERBREAD & HONEY LOAF

Steps:

• Heat the oven to 180C/160C fan/gas 4 and butter and line a 900g loaf tin. Put the honey, butter and sugar in a saucepan and warm over a low heat, stirring occasionally, until the butter has melted and the sugar dissolved. Remove from the heat and pour in the milk and vanilla, then set aside to cool.
• Tip the flour into a bowl with the baking powder, spices and a pinch of salt. Add the egg, then gently fold in along with the melted butter mixture. Once combined, tip into the prepared tin, place on a baking tray, and bake for 40 mins until springy to the touch and a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tin, then place on a cooling rack and leave to cool completely. Will keep in an airtight container for up to four days.