Description
A dense, incredibly moist loaf cake featuring the warmth of fresh ginger, the sweetness of Medjool dates, and a bright citrus glaze.
Ingredients
1.5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup Medjool dates, pitted and chopped
1/2 cup boiling water
1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 large eggs
1 tablespoon fresh ginger, finely grated
2 cups carrots, finely grated
1/2 cup chopped walnuts (optional)
1 cup powdered sugar (for glaze)
2 tablespoons fresh lemon or orange juice (for glaze)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a standard 9x5 inch loaf pan.
Step 2: Place the chopped dates in a small bowl and pour the boiling water over them. Let them soak for 10-15 minutes until softened, then mash slightly with a fork.
Step 3: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
Step 4: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the grated ginger and the date mixture (including any remaining liquid).
Step 5: Fold in the grated carrots and the dry ingredients until just combined. Stir in the walnuts if using.
Step 6: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: While the loaf cools slightly, whisk together the powdered sugar and citrus juice to create a smooth glaze. Pour the glaze over the warm loaf and let it set before slicing.
Notes
Ensure your ginger is fresh for the best flavor impact. If the loaf browns too quickly in the oven, cover loosely with foil.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Desserts & Baked Goods
- Cuisine: American/British Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 29g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg
