Preheat the oven to 180C/350F/gas mark 4
Use a deep 20cm/8 inch square cake tin.
Grease and line the cake tin. Cream the butter with sugar in a bowl until light and fluffy. Add the sour cream and beat well. Stir in the orange rind, almond essence, chopped dates, ground almonds, mashed pumpkin and ginger until combined. Sift the flour, baking powder and salt together and fold into the mixture, alternately, with the milk until blended.
Place the mixture into the prepared cake tin and smooth the surface, Bake for 50 - 60 minutes. Test with a warm knife. Cool in the tin for ten minutes before turning out on a wire rack.
