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Butterscotch date loaf cake with caramel icing


Serves: 8-10
timePrep time: 30 mins
timeTotal time:
Butterscotch date loaf cake with caramel icing
Photograph by William Lingwood

Butterscotch date loaf cake with caramel icing


Serves: 8-10
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
458Kcal
Fat
20gr
Saturates
12gr
Carbs
66gr
Sugars
54gr
Fibre
2gr
Protein
5gr
Salt
0.7gr

Miranda Gore Browne

Miranda Gore Browne

Finalist of the very first series of GBBO, Miranda has since written two books packed full of decorated biscuits and cakes. She now runs The Kitchen School at her home in the West Sussex countryside with classes in cookery, baking and homemaking.
See more of Miranda Gore Browne’s recipes
Miranda Gore Browne

Miranda Gore Browne

Finalist of the very first series of GBBO, Miranda has since written two books packed full of decorated biscuits and cakes. She now runs The Kitchen School at her home in the West Sussex countryside with classes in cookery, baking and homemaking.
See more of Miranda Gore Browne’s recipes

Ingredients

  • a little oil for the tin
  • 200g pitted dates
  • 1 tsp bicarbonate of soda
  • 2 large eggs
  • 125g light muscovado sugar
  • 1 tbsp golden syrup
  • 100g unsalted butter, melted
  • 1 tsp vanilla extract
  • 175g self-raising flour
For the icing:
  • 100g soft unsalted butter
  • 200g icing sugar
  • 2 tbsp Nestlé Carnation Caramel
  • about 1 tbsp semi-skimmed milk
For the topping:
  • 1-2 tbsp Nestlé Carnation Caramel
  • a small handful of mini fudge chunks
  • a small handful of white chocolate stars

Step by step

Get ahead
Make the cake up to 2 days ahead, store in an airtight container and ice before serving. The uniced cake can also be frozen.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Oil and line a 900g (2lb) loaf tin about 21cm x 10cm x 7cm deep with baking paper.
  2. Put the dates in a small pan, cover with 125ml water and bring to the boil. Add the bicarbonate of soda, remove from the heat and stir well. Transfer the contents of the pan to a food processor and blend the mixture until smooth.
  3. In a bowl and using an electric whisk, whisk together the eggs, sugar and syrup for about 5 minutes until pale and fluffy. Whisk in the melted butter and then gently whisk in the vanilla and the puréed dates.
  4. Sift in the flour and a pinch of salt, then use a metal spoon to fold in. Spoon the mixture into the tin, level and place in the preheated oven for 40-45 minutes. Check whether the cake is done by inserting a skewer or sharp knife into the centre; it should come out clean. Leave to cool in the tin.
  5. To make the icing, beat the butter, icing sugar and caramel. Add the milk, a little at a time, until you have a creamy consistency.
  6. Top the cold cake with the icing, drizzle over the caramel and scatter with the mini fudge chunks and white chocolate stars.

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