Date And Ginger Cake With Caramel Sauce

• 1 cup pitted dates, finely chopped
• 1 tsp baking soda
• 3 tbsp butter, softened
• 3/4 cup granulated sugar
• 2 None eggs, lightly beaten
• 1/2 tsp ground ginger
• 1 1/2 cups self-rising flour
• 1 cup firmly packed brown sugar
• 1 cup light cream
• 1/2 tsp vanilla extract
• None None Whipped cream, to serve

1. Preheat the oven to 350u0b0F. Line an 8-inch square baking pan with parchment paper. Place the dates in a large glass or stainless steel bowl and add baking soda and 1 cup boiling water. Stir; let stand for 10 mins to soften.
2. Stir in butter and granulated sugar, mixing until the dates have broken up and the sugar has dissolved. Add the eggs, ginger and flour; gently mix until smooth. Pour into prepared pan.
3. Bake for 25-30 mins or until golden and a skewer inserted comes out clean. Cool in pan 5 mins. Remove from pan; cool on wire rack.
4. For caramel sauce, simmer the brown sugar, cream and vanilla for 2 mins. Remove from the heat to cool and thicken.
5. Serve cake with caramel sauce and whipped cream

dates, baking soda, butter, sugar, eggs, ground ginger, flour, brown sugar, light cream, vanilla, cream

Taken from recipes-plus.com/api/v2.0/recipes/35539 (may not work)