butter-flavored cooking spray

1 1/2

cups ( 354 ml) water

1	cup (225 g) date sugar

4	tablespoons (50 g) margarine, softened

2	teaspoons (10 ml) ground ginger

1	teaspoon ( 5 ml) ground cinnamon

1/2	teaspoon (2.5 ml) ground cloves

2	cups (280 g) unbleached flour

1	teaspoon (5 ml) baking soda

1	teaspoon (5 ml) baking powder

1	large egg, beaten

1. Preheat the oven to 350F (180 C), Gas Mark 4. Lightly coat a 9-inch (22.5 cm) square baking pan with cooking spray
2. In a heavy saucepan, simmer the water and date sugar for 5 minutes. Cool.
3. In a bowl, combine margarine, spices, and cooled date sugar mixture. Add the flour, baking powder, baking soda, and egg. Mix until just blended.
4. Pour batter into prepared pan. Bake for 25-35 minutes or until gingerbread pulls away and springs back when touched. Cool in pan for 5 minutes. Transfer cake to wire rack to continue cooling. Cut into 25 squares.