Here is the recipe (reproduced with kind permission):
Scrummy Ginger and Pear Cake with Toffee Sauce
150g ready to eat dates
250ml boiling water 1 tsp bicarbonate of soda 150g WHITWORTHS FINE CASTER SUGAR 50g WHITWORTHS DARK SOFT BROWN SUGAR 125g butter, at room temperature 1 large egg 225g self-raising flour 1 tsp ground ginger 3 ripe pears peeled, cored, cut into 2cm pieces Toffee Sauce100g WHITWORTHS LIGHT SOFT BROWN SUGAR 100g butter 150ml double cream WHITWORTHS TWIST AND SPRINKLE ICING SUGAR
Preheat oven to 180°C / Gas Mark 4. Line a round 22cm cake tin with non-stick baking paper.
Coarsely chop the dates, place in a heatproof bowl and add the boiling water and bicarbonate of soda. Set aside to cool and then coarsely mash with a fork.
Beat the WHITWORTHS FINE CASTER and WHITWORTHS DARK SOFT BROWN SUGAR and butter in a large bowl until pale and creamy.
Add the egg and continue to beat for 1 minute.
Sift the flour and cinnamon into the bowl with the date mixture and pears.
Using a large metal spoon fold until well combined.
Pour into the tin and bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Check the cake after 50 minutes and if the top is browning too quickly, cover with a piece of foil and continue to cook.
Toffee Sauce
Place the cream, WHITWORTHS LIGHT SOFT BROWN SUGAR and remaining butter in a small saucepan over medium heat. Cook for 5 minutes, stirring continuously.
Serve the warm cake with a drizzle of toffee sauce and decorate with TWIST AND SPRINKLE ICING SUGAR.
