Spiced Ginger Cake with Salted Date Butter
- all purpose flour · 1.5 cup
- baking soda · 1 teaspoon
- salt · 1 teaspoon
- Herbie's Fragrant Sweet Spice · 4 teaspoons
- butter · 4 tablespoons
- dark brown sugar · 2/3 cup
- molasses · 2/3 cup
- boiling water · 2/3 cup
- egg · 1 whole
- butter, room temperature · 2 sticks
- pitted dates · 1 cup
- Maldon sea salt · 1 tablespoon
- Herbie's Preserved Ginger, roughly chopped · 2 packages
For the salted date butter:
Roughly chop the dates and add to a food processor. Process until the dates are finely chopped. Add butter and process until thoroughly combined. Add salt and one package of the chopped preserved ginger and pulse to just combine. Serve with spiced ginger cake.
For the cake:
Preheat oven to 350 F. Grease a 9-in square pan with nonstick cooking spray. Add a few tablespoons of flour to the pan; shake and turn pan until bottom and sides are evenly coated with a light dusting flour. Holding pan upside-down, tap out any excess flour.
In a medium bowl, whisk together flour, baking soda, salt, 1 package preserved ginger, and fragrant sweet spices. Set aside.
In a large bowl, combine, butter, dark brown sugar, molasses and boiling water. Whisk until butter is melted. When mixture is luke warm, whisk in egg.
Add dry ingredients to wet ingredients and whisk until just combined and there are no more lumps. Pour batter into prepared pan and bake for about 35 minutes, or until a toothpick comes out clean when inserted in the middle. Set pan on a rack to cool slightly, then cut into squares and serve with the salted date butter.