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.
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.