Sticky Ginger and Date Tea Cake

Some cakes are made for afternoon tea, and this sticky ginger and date tea cake is one of them. It is a soft, moist loaf cake studded with sweet chopped dates and warming stem ginger, then finished with a sticky ginger icing that drips down the sides. Every slice is tender and gently spiced, with little pockets of chewy fruit and a kick of ginger in every bite.

Dates and ginger are a classic pairing in British baking. The dates bring a deep, caramel-like sweetness and keep the crumb moist, while the ginger adds warmth and a little heat that stops the cake from being too sweet. Stem ginger, which is ginger preserved in syrup, is the secret: it gives the cake a bright, fragrant ginger flavor and a lovely sticky texture, and the syrup from the jar goes right into the icing.

This recipe is adapted from the Date and Ginger Loaf Cake published by Olive Magazine and serves 10. It is a straightforward one-bowl-style bake that needs no special skills, and it keeps well, so it is just as good a few days after baking as it is fresh from the oven.

Why You’ll Love This Recipe

• Soft, moist crumb with sweet dates in every slice
• Warming stem ginger flavor with a gentle kick
• A sticky ginger icing that makes it look and taste special
• Simple loaf cake method with no fancy equipment
• Keeps well, so it is great for baking ahead
• Perfect with a pot of tea, coffee, or a glass of milk
• A cozy bake for autumn, winter, and the holidays

What Does Sticky Ginger and Date Tea Cake Taste Like?

This cake tastes warm, sweet, and comforting. The dates melt into the crumb and give it a rich, toffee-like sweetness, while the ground ginger and chopped stem ginger bring a bright, spicy warmth. The texture is soft and moist, with a slightly sticky top thanks to the icing. The icing itself is sweet, with a clear ginger flavor from the syrup, and it sets into a thin, glossy crust.

Recipe Overview

• Prep time: About 25 minutes
• Bake time: About 50 minutes
• Total time: About 1 hour 15 minutes, plus cooling
• Yield: 10 slices
• Difficulty: Easy
• Method: Creamed loaf cake with chopped dates and stem ginger, finished with icing

Ingredients

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• 250 g (about 1 1/2 cups) pitted dates, chopped, plus a few extra for decorating
• 100 g (about 7 tablespoons) butter, softened
• 150 g (about 3/4 cup, packed) soft light brown sugar
• 3 large eggs
• 250 g (about 2 cups) plain (all-purpose) flour, sifted
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1 teaspoon bicarbonate of soda (baking soda)
• 200 ml (about 3/4 cup plus 1 tablespoon) milk
• 1 teaspoon vanilla extract
• 3 balls stem ginger in syrup, chopped
• For the icing: 150 g (about 1 1/4 cups) icing (powdered) sugar, sifted
• For the icing: 1 ball stem ginger in syrup, chopped, plus extra to decorate
• For the icing: 2 tablespoons syrup from the stem ginger jar

Ingredient Notes

Dates: Buy soft, pitted dates. Medjool dates are plump and sweet, but other soft dates also work. Chop them fairly small, and if they feel dry, soak them in a little warm water for 10 minutes and drain.

Stem ginger in syrup: Look for jars of preserved ginger in syrup near the jams, spreads, or international foods. It is soft, sweet, and gently fiery. Keep the leftover syrup, because you need some for the icing and it is delicious drizzled over ice cream or stirred into hot water.

Ground ginger: It adds a deeper, earthy spice to complement the fresh heat of the stem ginger.

Brown sugar: Soft light brown sugar adds a gentle molasses flavor and keeps the cake moist.

Bicarbonate of soda and baking powder: Together they help the cake rise. Check that both are fresh, since old raising agents give a flat, dense cake.

Milk: It loosens the batter and keeps the crumb moist. Whole milk gives the richest flavor.

Icing sugar: Sift it before mixing so the icing is smooth with no lumps.

Kitchen Tools You’ll Need

• 900 g (about 9 x 5-inch) loaf tin
• Baking parchment
• Large mixing bowl and electric mixer or sturdy spoon
• Sieve
• Spatula
• Skewer or toothpick for testing
• Wire cooling rack
• Small bowl and spoon for the icing

Substitutions and Variations

• Walnuts or pecans: Fold in a handful of chopped nuts for crunch. This is not part of the source recipe.
• Dried figs or raisins: Use some in place of part of the dates for a different fruit flavor. This has not been tested with this recipe.
• No stem ginger: Crystallized ginger, chopped small, can stand in, though the flavor is a little different and you would need another liquid for the icing, such as lemon juice. This has not been tested here.
• Extra spice: A pinch of cinnamon adds a warm bakery note.
• Lemon icing: Use lemon juice in place of the ginger syrup for a tangier finish.
• Butter spread: Serve slices spread with a little butter, as many people do with tea loaves.
• Mini loaves: Divide the batter between small tins and check for doneness earlier.

How to Make Sticky Ginger and Date Tea Cake

The method is simple. You beat the butter and sugar, add the eggs, milk, and vanilla, fold in the dates, then fold in the sifted dry ingredients and the stem ginger. The batter goes into a lined loaf tin and bakes until a skewer comes out clean. Once the cake has cooled, you pour over a thick ginger icing and decorate with extra dates and stem ginger.

Step-by-Step Instructions

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1. Prepare the tin. Preheat the oven to 180°C (160°C fan, gas 4), or 350°F. Grease and line a 900 g (about 9 x 5-inch) loaf tin with baking parchment.
2. Cream the butter and sugar. In a large bowl, beat the softened butter and brown sugar until pale and creamy. Beat in the eggs one at a time.
3. Add the milk and dates. Stir in the milk and vanilla, then fold in the chopped dates.
4. Add the dry ingredients. Sift together the flour, baking powder, ground ginger, and bicarbonate of soda. Fold into the wet mixture until just combined.
5. Add the ginger. Fold in the chopped stem ginger.
6. Fill the tin. Spoon the batter into the prepared tin and level the top.
7. Bake. Bake for about 50 minutes, or until a skewer inserted into the center comes out clean.
8. Cool. Cool in the tin for 10 minutes, then lift out onto a wire rack and cool completely.
9. Make the icing. Mix the icing sugar with the chopped stem ginger and the ginger syrup, adding a few drops of water if needed to make a thick, pourable icing.
10. Ice and decorate. Pour the icing over the cooled cake and decorate with extra chopped dates and stem ginger. Let it set, then slice.

Tips for Success

• Use room-temperature butter and eggs so the batter mixes smoothly.
• Chop the dates and stem ginger small and evenly so they do not sink to the bottom.
• Toss sticky chopped fruit in a spoonful of the flour if you notice it clumping.
• Fold the flour in gently and stop as soon as no streaks remain.
• If the top browns too fast, loosely cover the tin with foil for the last part of baking.
• Test for doneness with a skewer in the center, since the dates make the crumb moist.
• Let the cake cool completely before icing so the icing sets instead of melting away.
• Add the water to the icing a drop at a time. It should be thick enough to coat the cake, not run off.

How to Know It’s Done

The cake is ready when it is risen and golden brown, the top springs back lightly when pressed, and a skewer inserted in the middle comes out clean, with perhaps a few sticky date crumbs but no wet batter. If the skewer comes out coated in raw batter, bake for another 5 minutes and test again.

What to Serve With Sticky Ginger and Date Tea Cake

This tea cake is lovely with:

• A hot pot of tea, especially a strong black tea
• A cup of coffee or a mug of hot milk
• A little butter spread over the slices
• Whipped cream, crème fraîche, or Greek yogurt
• A tea table with Sticky Toffee Date Cake or Persian Date Cake
• A scoop of vanilla ice cream for a warm dessert version

Storage Instructions

Store the iced cake in an airtight container at room temperature for up to 4 days. Dates keep the crumb moist, so the cake stays soft. In warm weather, keep it in a cool spot or in the refrigerator, and bring slices back to room temperature before serving.

Freezing Instructions

Freeze the cake, un-iced, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw at room temperature, then ice it before serving. You can also freeze individual slices for a quick treat. These freezing methods are general guidance and have not been tested with this exact recipe.

Common Mistakes

• Large date pieces. They sink and leave the top of the cake plain. Chop them small.
• Overmixing. It makes a tough, dense cake. Fold gently.
• Cold ingredients. Cold eggs and butter can make the batter curdle or mix unevenly.
• Underbaking. Moist, fruity cakes need the full baking time. Test with a skewer.
• Icing a warm cake. The icing runs off and soaks in. Wait until it has cooled completely.
• Runny icing. Too much liquid makes thin icing. Add water drop by drop.
• Old raising agents. Stale baking powder or bicarbonate gives a flat cake.

Frequently Asked Questions

What is stem ginger?

Stem ginger is young ginger that has been cooked and preserved in sugar syrup. It is soft, sweet, and spicy, and is sold in jars. It is a favorite in British baking.

Can I use fresh ginger?

Fresh ginger has a sharper, juicier flavor and is not a one-to-one substitute for stem ginger. This recipe has not been tested with fresh ginger, so use stem ginger for the best result.

Do I need to soak the dates?

Soft, fresh dates do not need soaking. If your dates are dry or hard, soak them briefly in warm water and drain well before chopping.

Can I make this cake ahead?

Yes. It keeps well for several days, and the flavor improves after a day. Ice it on the day you plan to serve it for the best look.

Is this a loaf cake or a tea bread?

It is both. A tea loaf is a loaf-style cake meant to be sliced and eaten with tea, and this version has a sweet icing that makes it more of a cake.

Can I leave off the icing?

Yes. The cake is delicious plain, sliced and buttered. The icing adds extra stem ginger flavor and a sticky finish.

What size loaf tin do I need?

A 900 g loaf tin, which is about 9 x 5 inches. A slightly different size will change the baking time.

How many slices does this make?

The source recipe serves 10, so cut about 10 slices.

Recipe Background

Date and ginger loaves are a long-standing part of British tea-time baking. Tea loaves were traditionally sliced, buttered, and served with a strong cup of tea, and dried fruit such as dates was a pantry staple used to add sweetness and moisture to cakes. Ginger brings a warming note that suits the colder months. Stem ginger in syrup, a classic British larder item, adds a fragrant, syrupy sweetness that makes this cake extra sticky and special. Pairing dates and ginger is also a nod to the much-loved sticky toffee and gingerbread flavors that British bakers cherish.

Conclusion

This sticky ginger and date tea cake is soft, moist, and full of warm flavor. The sweet dates and spicy stem ginger work beautifully together, and a ginger syrup icing gives it a sticky finish that is hard to resist. Bake it for a cozy weekend, a tea party, or a thoughtful gift, then slice it up, pour a cup of tea, and enjoy.

More Delicious Recipes You’ll Love

• Irresistible 5-Star Sticky Toffee Date Cake
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• Pear Ginger Warm Spice Cake
• Insanely Moist Pear Date Yogurt Cake

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Nutritional Information

Nutrition is an approximate estimate per slice (10 slices, including the icing), calculated from standard ingredient values. Actual numbers will vary with the brands and amounts you use.

Nutrient	Amount per Serving
Calories	423
Carbohydrates	78g
Protein	6g
Fat	11g
Saturated Fat	6g
Cholesterol	80mg
Sodium	206mg
Fiber	3g
Sugar	54g

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