[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 plans only. Offer ends 27/02/24. See terms.
Photo of Pineapple, ginger and date cake by WW

Pineapple, ginger and date cake

Total Time
1 hr 15 min
15 min
1 hr
Buttermilk means you can use much less oil and still get a fluffy cake that is simply delicious with an afternoon cup of tea.


Fresh dates

230 g, pitted, roughly chopped

White self-raising flour

2 cup(s), (300g)

Ground ginger

½ tsp

Brown sugar

cup(s), (75g)



Canola oil

¼ cup(s)


2 medium, lightly beaten

Canned pineapple in natural juice, drained

440 g

Crystallised ginger

35 g, (2 tbs) glacé ginger

No added sugar apple puree

140 g


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm round cake tin with oil. Line base and side with baking paper.
  2. Place dates in a heatproof bowl and cover with boiling water. Set aside for 10 minutes. Drain. Sift flour and ground ginger into a large bowl. Add sugar and stir to combine.
  3. Combine buttermilk, oil, egg, pineapple, glacé ginger, apple and dates in a large bowl. Stir date mixture into flour mixture until combined (don’t over mix).
  4. Spoon mixture into prepared tin and smooth surface. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in tin for 5 minutes before turning out onto a wire rack to cool. Serve.


SERVING SUGGESTION: No-fat Greek-style yoghurt.TIPS: Store cake in an airtight container for up to 3 days. You can also make muffins with this mixture. Line sixteen 1/3 cup (80ml) capacity muffin tin holes with paper cases. Spoon mixture into cases and bake for 20–25 minutes or until a skewer inserted in the centre comes out clean.