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Date Cake with butterscotch cream cheese icing
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Prep Time
20
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Total Time
1
hour
hr
50
minutes
mins
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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