Spiced date cake with butterscotch icing
( SERVES 8 )
A regularly baked family spiced date loaf, recipe, I’ve now turned into a cake with a great icing.
|250 g||Pitted dates, (about 2 ½ cups), roughly chopped|
|1 tsp||Baking soda|
|125 ml||Boiling water|
|125 g||Butter, softened|
|¾ cup||Caster sugar|
|1½ cups||Plain flour|
|½ tsp||Baking powder|
|1 tsp||Ground cinnamon|
|1 tsp||Ground ginger|
|1 tsp||Ground allspice|
- Place the dates and baking soda in a heatproof bowl. Pour over the boiling water and set aside for about 30 minutes to allow the dates to soften a little.
- Heat the oven to 170C. Grease and line the sides and base of a 20cm round cake tin with baking paper.
- Cream the butter and sugar in the bowl of an electric mixer until light and creamy. Add the eggs, one at a time, beating well between each addition.
- Sift together the flour, baking powder and spices. Add the zest to the soaked dates.
- With the mixer on low speed, add the flour and the date liquid. Mix until just combined. Remove, add the dates and zest and gently mix to combine. Place in the prepared tin and smooth the top.
- Place in the oven and bake for 45-50 minutes until a skewer inserted in the centre of the cake comes out clean. Remove from the oven and leave to cool in the tin for 5 minutes before transferring to a wire rack to cool.
- Make the icing, melt the butter in a small heavy-based saucepan. Stir in the cream and brown sugar. Bring to the boil and boil for 1 minute. Remove from the heat and beat or whisk in half the icing sugar. (It might separate slightly, but beating brings it back). Leave to cool a little, then beat or whisk in the remaining icing sugar. If the icing is too thick add more cream to thin. Spread the icing over the cooled cake and top with the fresh dates and almonds, if using.
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