Gingerbread pound cake

If you don’t have time to prepare the “original” gingerbread, which has to rest for a while I suggest this quick –to- make cake. It is both light and moist. I really wanted to add some prunes to it but because of the shortage in the supply I used dates – and it was great!
To bake it I used small loaf pans but you can easily use muffins tins.

Ingredients
5 tbsp butter, softened
½ cup white sugar
½ cup molasses
2 eggs
1 ¼ cups wheat flour
1 tbsp cocoa
½ cup warm milk
1 teaspoon backing soda
¼ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon gingerbread spices
handful of chopped prunes or dates


Method
Cream the butter and sugar until light and fluffy. Add molasses and beat in the eggs, than stir, set aside. In another bowl sift together the flour, cocoa, spices and salt. Mix the baking soda with warm milk in a separate cup. Gently fold 1/3 portion of flour mixture at a time into the egg mixture until combined. Pour the milk with baking soda and dates (prunes) and mix.
Spread into lightly buttered pan (you can also use flour or line it with the baking paper), and level the mixture with a spatula and bake for about 20 min. in preheated oven to 360F/ 180 oC.
Dust with powdered sugar or glaze it if desired