Date & ginger malt loaf

Date & ginger malt loaf

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(6 ratings)

Prep: 20 mins Cook: 1 hr, 25 mins Plus cooling


Cuts into 10 slices
A dark, sticky and lightly spiced cake that merges Jamaican ginger cake with sticky toffee pudding and malt loaf

Nutrition and extra info

Nutrition: per slice

  • kcal474
  • fat22g
  • saturates13g
  • carbs62g
  • sugars44g
  • fibre2g
  • protein8g
  • salt1.2g
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  • 200g butter, cut into cubes, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g stoned date, chopped



    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 410ml can evaporated milk
  • 100g soft dark brown sugar
  • 225g plain flour
  • 3 tbsp malted milk powder (we used Horlicks)



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 tsp ground ginger
  • 50g stem ginger, roughly chopped (reserve the syrup)
  • 2 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 2 large egg

For the drizzle

  • 50g stem ginger, chopped
  • 5 tbsp ginger syrup (from the stem ginger jar)



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 5 tbsp icing sugar


  1. Heat oven to 160C/140C fan/gas 3. Grease and line a 900g/2lb loaf tin with baking parchment. Put the dates, evaporated milk and sugar in a small saucepan, bring to the boil and cook for 5 mins until the dates are soft and the sugar has dissolved. Leave to cool.

  2. Put the flour, malted milk powder, ground ginger, stem ginger, bicarb and butter into a food processor, and blitz until the mixture resembles breadcrumbs. Pour in the cooled date mixture and the eggs, and pulse briefly until the mixture is combined. Tip into your prepared tin and bake for 1 hr 15 mins until a skewer inserted comes out clean. Leave to cool for 10 mins in the tin, then transfer to a wire rack. Combine all the ingredients for the drizzle and spoon over the cake. Leave to set before serving. This cake is delicious if eaten on the day it is made, but will improve after a day or 2 in the cake tin.

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Comments (13)

alice-x-x's picture

Makes a delicious loaf! Would definitely agree that there is only one tsp of bicarbonate of soda as it does rise quite a lot initially. I switched out the malted milk powder for cocoa powder and left out the egg but it worked perfectly. Definitely also possible to make without a food processor. Will definitely make again!

NikitaBakes's picture

Made this for my parents birthday and it was wonderful! Went down very well and continued improving in taste over a period of about 5 days. I used one less teaspoon of bicarbonate of soda to avoid the rising and overflowing problem.

batty2matty's picture

Tastes fabulous, but like the person below, it overflowed in the oven - so choose something bigger than a standard loaf tin...

looney's picture

Oh wow, this cake is amazing. However, may be even better with a few tweaks. Mine too overspilled the loaf tin so will try a different tin next time. I'm thinking I may also add an extra spoon of malt, chop the dates slightly bigger and add the first lots of ginger at the end of the mix instead of blitzing it with the other stuff in the food processor. After reading to leave it in the tin for a couple of days to get a better taste I decided to give it a go, but could not resist trying it and returning to the tin many times afterwards. I promised the girls at work I'd take it in but I've been off for 2 days and there's hardly any left for them tomorrow. Oooops!

Hungry-monk's picture

This is a really lovely cake with the evaporated milk and dates adding a lovely hint of toffee flavour. On the first attempt I used a standard 2lb loaf tin but the cake mix overflowed the minute it went in the oven. I transferred it into a 28.5cm x 13.5cm loaf tin and baked it for about 45mins at 160C which worked a treat. I found that due to the ratio of butter to dry ingredients, my mixture didn't resemble breadcrumbs. It was certainly more dough like. Regardless it tasted lovely and looked okay too. Went down well with family!

pollyseton's picture

One of the tastiest cakes ever. I added more dates and kept them in larger pieces rather than chopping them. Also omitted the malted milk powder as didn't have any - just upped the quantity of flour slightly. Am going to make this again today as have been craving it all week!

margaretbridgman's picture

Forgot to put the eggs in, but the cake rose, the crumb similar as with eggs and the cake was lovely and moist. A disaster averted and will probably omit eggs in future.

boursinpasta's picture

This recipe is phenomenal, the load came out perfect! Thank you.

goodmanm's picture

Can this be frozen?

suzlovescake's picture

This cake was lovely, used a loaf tin that was 25 x 11 cm (inside measurement of the tin) and it turned out great. kept for a good while so was good for a daily slice as I was the only one eating it!

barbaragould's picture

A friend gave me this recipe from the Daily Mail, bought all the ingredients I didn't already have only to find there seems to be an anomaly between the ingredient list and the method. No butter mentioned in the ingredients but method says butter as the last item to add to the food processor!?!

eleanormayo's picture

This cake tasted great, but like the other comment, went mental in the oven! My cake tin was the size specified, but was too small as it rose beyond belief!!

karen73church's picture

I haven't rated this yet as haven't tasted it, it's still in the oven; but smells wonderful! A word of warning though - make sure your cake tin is big enough - my cake has 'exploded' all over the oven floor! I think I could've made two cakes out of the mixture.

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