In a medium saucepan, combine the water and dates and bring to a boil.
Remove from heat and stir in the baking soda; it will foam up; then stir in the candied ginger. Set aside to cool a bit.
Preheat oven to 350 degrees Fahrenheit. Grease and flour 10 mini Bundt pans (or 10 cavities in 2 pans of 6-cavities... I know, that sounds confusing). Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
Beat in the vanilla extract.
Add 1 egg and beat until it's fully incorporated.
Add half the flour mixture and half the dates, mixing until incorporated.
Beat in the other egg, then add the remaining flour and dates, mixing until incorporated.
Fill prepared mini Bundts half-way.
Bake for 15-20 minutes, or until a cake tester inserted in the center of one of the cakes comes out clean.
Cool on a wire rack for 15 minutes, then cover with a wire rack, invert, and release onto wire rack to cool.