A date studded cake is infused with a ginger sauce and garnished with fruit of your choice. I like to serve this with dark sweet cherries (I buy them frozen) or sliced oranges. Save some of the ginger syrup to drizzle over the fruit before serving.

Makes 12 small slices

4 tbsp unsalted butter, softened
1/4 cup brown sugar
1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

1 cup pitted dates, finely chopped about 8 ounces
1 egg

Ginger Sauce
3 inch piece fresh ginger
1 cup water
1 cup brown sugar

Whipped cream and fresh fruit of your choice for garnish

1. Preheat oven to 350. Butter and flour an 8 inch round cake pan, Combine the dates with 1 cup water and simmer, covered until soft about 5 minutes, remove from heat and let cool. Beat together 4 tbsp of butter with 1/4 cup brown sugar until light and fluffy, beat for at least three minutes then beat in the egg. In a small bowl combine the flour, baking soda, baking powder and salt and stir with a fork so ingredients are well blended. Add the flour mixture to the butter. Add dates and mix until well combined. Pour into prepared pan and bake for 30 minutes.
2. While the cake cooks make the ginger syrup. Remove the cake from the oven, do not remove from pan. Using a chopstick, poke about twenty holes in the cake and pour the syrup over the cake and let absorb for thirty minutes before turning out onto a platter. Serve warm with fruit and a small amount of whipped cream

1. Prepare sauce: Cut ginger into thin slices leave skin on. Combine with sugar and water in a medium saucepan. Bring to a boil and simmer ten minutes

Nutrition per serving for cake: Calories 176, Fat 4.4 g, Saturated fat 2.6 g, Cholesterol 26 mg, Sodium 140 mg, Carbohydrate 34 g, Fiber 1.5 g, Protein 2.0 g.

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