JUST ANOTHER DAY

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 Sauce
100g 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.