A simple, one-pan, warm ginger date cake recipe topped with homemade butterscotch sauce. Even better with a scoop of vanilla ice cream!
For the cake:
For the butterscotch sauce:
This cake is best served warm! However, if you aren’t serving the cake right away, you can make the cake in advance, freeze it (place on an oven-safe serving plate and cover well with plastic wrap before freezing), then bring it to room temperature and rewarm it uncovered in the oven (for around 20 minutes at 250F, just until the cake is warm to the touch) prior to serving. Don’t reheat it from frozen, or the cake may dry out.
This recipe doubles well, so you can easily double the recipe and freeze one of the cakes for later.
Keywords: warm ginger date cake, gingerbread cake, ginger date cake