Ginger Date and Lemon Cake

I use this recipe a lot for weddings.  I also make it for us, as a family, a lot as it really is delicious.  

You'll need:

200g Dates

200g Butter - cut into cubes.

300g Muscovado Sugar.

2 eggs.

50g fresh or frozen root ginger, grated.

Grated zest of 1 unwaxed lemon.

200g Self Raising flour, sifted.

1 Bramley Apple, approx 250g, peeled, cored and cubed (pea size pieces).

Then you:

1. Heat oven to 160c/fan 140c.  
2. Butter and line a 20cm cake tin.  
3. Place dates into a bowl and cover with boiling water.  
4. Melt butter in a large pot, then stir in sugar.
5. Allow to cool slightly.  Beat in the eggs, ginger and lemon zest.  
6. Drain the dates and finely chop them.  Scrape them into the pan and then mix.  
7. Stir in the flour then the apple.  
8. Spoon into the cake tin, place the tin on a baking sheet (stops cake cooking unevenly).  
9. Bake for approx. 1 - 1.1/4 hours until well risen.  A skewer inserted into the cake should come out with a few moist crumbs sticking to it.  
10. Leave to cool in the tin.  If wrapped well this cake will keep for at least a week and it definitely improves with age.