December 8, 2015
1 hr 30 mins
1 hr 50 mins
1 cup of dates and 1 cup of water.
2 eggs lightly beaten
1 cup vegetable / canola oil
1 teaspoon vanilla essence
¼ cup warm water
1 cup greek yogurt
2 cups self raising flour
½ cup brown sugar
2 teaspoons cinnamon
1 teaspoon mixed spice
½ teaspoon nutmeg
½ teaspoon ground ginger
1 tablespoon golden syrup
1 cup brown sugar
½ tin condensed milk
100 grams butter / margarine
Cream Cheese Frosting
125 gm butter / margarine – room temperature
125 gm cream cheese – room temperature
Approx. 500gm icing sugar
1Simmer dates in water till dates are soft.
2Whisk wet ingredients together then add the date mix to them.
3Mix together dry ingredients, then mix through the wet ingredients
4Cook on high in a lined slow cooker (mine is 5.5L) for 1 ½ hours on high. With a tea towel under the lid.
5Cook butterscotch sauce ingredients in saucepan over medium heat till combined and butter melted through.
7Mix cream cheese frosting ingredients together
8Slowly add the butterscotch sauce till you get the required thickness
9Use any left-over butterscotch sauce to drizzle over the iced cake.
Submitted by Amanda Evans
April 23, 2016
I made this today and had a piece, tasty! However, a few questions. Do the dates go in whole? Do you include the water they simmered in?
I haven’t put the icing on yet as its still cooling 🙂
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