Date Cake with butterscotch cream cheese icing

Submitted by Amanda Evans

Date Cake with butterscotch cream cheese icing

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes


  • 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


  • 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.

1 thought on “Date Cake with butterscotch cream cheese icing”

  1. 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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