Spiced date cake with cream cheese & honey frosting
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Prep Time
20 mins
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Cook Time
20 mins
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Servings
12
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Cuisine
International
Spiced date cake with cream cheese & honey frosting
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A delicious spiced date cake with cream cheese & honey frosting recipe that will guarantee to impress everyone.
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Ingredients
Cake:
- 400 grams pitted dates
- 40 grams Peel’s honey
- 1 ½ tsp bicarbonate of soda baking soda
- 300 ml boiling water
- 200 grams Muscovado sugar
- 200 grams salted butter room temperature
- ½ tsp cinnamon
- ½ tsp mixed spice
- 2 tsp vanilla extract
- 4 large free-range eggs
- 375 grams self-raising flour
- Peel's salted honey caramel for the dripping layer optional
- Peel's Honeycomb Rock for the top decoration optional
Cream cheese and honey buttercream frosting:
- 150 gms butter
- 100 gms Muscovado sugar
- 60 ml / ¼ cup Peel's honey
- 125 gm icing sugar
- 1 tsp vanilla extract
- 250 grams cream cheese
Instructions
- To Make the cake preheat your oven to 160C / 325F and line 3 x 18cm or 2 x 20cm cake tins with baking paper.
- Soak the pitted dates for about 20 minutes in a bowl with the Peel’s honey, the bicarbonate of soda, and the boiling water.
- Blend this in a food processor until fairly smooth, then add the sugar, butter, spices, vanilla extract, and eggs and process until well incorporated.
- Add the self-raising flour and mix briefly until just combined. Scrape down the bowl and the blades. If you are wanting to be totally accurate with dividing the batter between 3 cake tins, decant the batter into a bowl and weigh this. Divide this weight into 3 and then evenly portion off the cake batter per tin. Alternatively, simply divide the batter into two 20 - 23cm tins.
- Bake for 40 – 45 minutes until the cakes have risen and are springy to the touch and when a knife is inserted into the middle it comes out clean.
- Allow the cakes to cool in the tins for about 10 minutes and then remove and place them on a cooling rack.
- To make the icing, use an electric mixer and cream the butter, Muscovado sugar, and honey together. Whip for about 3-4 minutes until pale and becoming fluffy. The sugar should be mostly dissolved. Then add the icing sugar and vanilla extract and whisk for a further 5 minutes or so. By now the sugar should have dissolved. Add the cream cheese and whip for a further minute or two until well combined and very fluffy.
- Ice the cake with a generous layer of frosting between the 3 layers and on the top and sides. If your freezer is big enough, put the cake in the freezer for a bit so that the icing firms up. Heat the Peel’s salted honey caramel in the microwave for about 20 seconds until it is soft enough to drip. Gently drizzle this over the top of the cake allowing some to spill over the edge. Allow time as this will drip on its own. Add a little extra to the drip ‘channels’ should you need to.
- Decorate with Peel’s honeycomb rocks just before you serve. These will soften once left out for too long so do this at the last minute.
Notes
- Store any leftover cake in a sealed container at room temperature for up to 5 days.
- If the climate is very warm you can store it in the fridge.
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