Submitted by Amanda Evans
Date Cake with butterscotch cream cheese icing
Ingredients
- 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
Butterscotch sauce
- 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
- 1 teaspoon vanilla essence
- Approx. 500gm icing sugar
Instructions
- Simmer dates in water till dates are soft.
- Whisk wet ingredients together then add the date mix to them.
- Mix together dry ingredients, then mix through the wet ingredients
- Cook on high in a lined slow cooker (mine is 5.5L) for 1 ½ hours on high. With a tea towel under the lid.
- Cook butterscotch sauce ingredients in saucepan over medium heat till combined and butter melted through.
- Let cool
- Mix cream cheese frosting ingredients together
- Slowly add the butterscotch sauce till you get the required thickness
- Use any left-over butterscotch sauce to drizzle over the iced cake.
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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 🙂