I know you will like this because it is easy, there is no better reason to like something. Dates are a good reason to like something too, wouldn’t you agree?
It’s been a few weeks since I baked a cake and to be honest I really never thought I would say that. I love making cakes as much as I love eating them and I was going to see a friend of mine who also loves cake and well……there may not be a better combination of elements. We love cake = make and eat cake. As I was a bit short on time and truly, I wanted to surprise them with a treat. This old recipe I dug up was perfect.
I had a lot of dates still in the cupboard after I went a little bit silly writing Date recipes recently. Here ( Mexican Date Chicken) , here (Easy Biscuit Crusted date custard tart), and here too ( Date and Caramel gluten free slice).
Dates keep cakes moist and give extra tasty body.
It is moist and has hidden fruit and fibre. You don’t need to know about this again though. Just know it is there. I have added a bit of cream cheese icing, because I love it and a splash of extra date purée and toasted cashews just make it even better. You could eat this without any adornment at all, but the works will make everyone happy.
Lunch box love….<3
- 350 gm dates ( 3 cups - 8½ fl oz) rough chopped de-seeded
- 250 ml (1 cup) water
- 200 gm butter chopped ( 7.05 oz)
- ½ cup ( 100 gm) of caster ( granulated ) white sugar
- 1 teaspoon cinnamon
- 1 Teaspoon bi carbonate of soda
- 3 eggs
- 200 gm ( 1 12 cups - 7.05 oz) plain flour
- 1 teaspoon baking powder
- 350 gm / 1½ cups butter softened
- 250 gm / 8 oz cream cheese softened
- 2 cups of icing sugar ( sifted)
- 2 tablespoons lemon juice
- ½ teaspoon vanilla extract
- 1 cup of dates
- 1½ cups water
- 1 cup toasted raw cashews
- Put the first 6 ingredients - dates, butter, sugar, water, cinnamon and bi carbonate of soda into a pot and bring up to the boil.
- Simmer until the dates break up and the mixture turns into a very dark bubbly mass. Stirring occasionally.
- Take off the heat and cool till just warm. Mix in the eggs flour and baking powder into the pot, and stir until well combined.
- Pour into the prepared tin and into the pre-heated oven for 35 to 40 minutes. Test with a skewer into the centre . When it comes out clean the cake is done. Otherwise bake another 10 minutes
- Frosting: Beat the soft cream cheese and butter till light and fluffy. Add the vanilla and 1 cup of sugar. beat till fluffy and well combined. Add the remaining sugar ½ a cup at a time and then the lemon. taste . You can add more lemon or a little more sugar if you would like.
- Puréed dates: Put the dates into a pot with the water and simmer stirring occasionally until you have a nice soft sauce. Put into the fridge to chill.
- Spread the date purée over the cake and sprinkle with cashews. Cut into even sized pieces.