Date Cake with butterscotch cream cheese icing


December 8, 2015

Date Cake with butterscotch cream cheese icing 4 0 5 1
  • Prep: 20 mins
  • Cook: 1 hr 30 mins
  • 20 mins

    1 hr 30 mins

    1 hr 50 mins

  • Yields: approx 15 serves.


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


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.

6Let cool

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


1 Review


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 🙂

All fields are required to submit a review.

Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.

%d bloggers like this: