I’m in love with this Ginger Beer Date Cake recipe. It’s packed with ginger flavour, with a whole cup of ginger beer inside, pieces of crystallised ginger, as well as ground ginger. Pureed dates make this cake so moist and delicious. It’s topped with a cream cheese frosting made with brown sugar and extra ginger.
You’ll have your friends and family fighting for this recipe once they taste it.
It’s quite a tall cake for a single layer, so I’d suggest cutting it in half horizontally and sandwiching the two pieces with extra cream cheese frosting. Make a double batch if you do so. Otherwise, it’s still great as a one-layer cake. I topped mine with a dusting of cinnamon and some extra pieces of crystallised ginger.
I made sure to use Australian Bundaberg Ginger Beer in my cake. And I’m not being paid to say that, I just love how intensely spicy their ginger beer is compared to other brands. I also paired it with Buderim Ginger Crystallised Ginger pieces.
HOW TO MAKE A GINGER BEER DATE CAKE
Click to watch how to make a Ginger Beer Date Cake
GINGER BEER DATE CAKE
Makes: one 22cm square cake Difficulty: Easy
22cm square cake tin
Ginger Date Cake
250ml Ginger Beer (I love Bundaberg for its intense ginger flavour)
300g dried Dates, pitted, chopped
1 teaspoon Bicarbonate Soda
250g Unsalted Butter, softened to room temperature
350g Brown Sugar
1teaspoon Vanilla Extract
4 Eggs, lightly beaten
450g Plain Flour
1 teaspoon Baking Powder
100g Crystallised Ginger, cubed
Cream Cheese Frosting
- 250g Cream Cheese, softened, chopped
- 110g Brown Sugar
- 1 teaspoon ground Ginger
- Extra Crystallised ginger, to decorate
- Ground cinnamon
- (double quantities if making a layer cake)
Preheat the oven to 170 degrees Celsius (150 fan-forced; 340F). Line the base and sides of a 22cm square cake tin with aluminium foil, and then with baking paper. This cake has a long baking time and this will help stop the edges from burning or getting too brown.
Add the ginger beer to a small saucepan and bring it to a boil. Add in the chopped dates and bicarbonate soda. Stir together until the dates are covered. Set aside for 15 minutes.
Once the dates have softened, add them to a food processor. Whiz them together until they’re almost pureed. Set aside.
Add the softened butter, vanilla and sugar to the bowl of an electric mixer. Beat together until thick, pale and fluffy. Whisk in half of the eggs and beat together well, then add the remaining eggs. Beat until it’s all well combined.
Add half of the flour and baking powder and half of the milk. Gently fold together. Add the remaining flour, baking powder and milk. Scoop in the date puree and add the crystallised ginger. Stir all together until just mixed.
Scoop the cake batter into the pan. Spread it right into the edges and smooth the top.
Check the oven is at the right temperature, then place the cake on the middle rack of the oven. Bake for about 1 hour and 20 minutes. The cake is ready when the top is golden brown, it springs back when lightly touched, and a skewer inserted into the middle comes out clean.
Remove cake tin from the oven and let it cool in the pan for 10 minutes. Invert the cake onto a wire cooling rack.
Meanwhile, make the cream cheese frosting: add the brown sugar, ground ginger and softened cream cheese to the bowl of an electric mixer. Beat together for at least 5 minutes. The frosting will thicken slightly and should be smooth. If you’re making a layer cake, use double quantities for the frosting.
When the cake is cool spread the frosting on top, dust on some ground cinnamon, and decorate with pieces of ginger.
- The extra layers of foil and baking paper help prevent the cake from over-browning. If the top starts to get too dark, cover it with some foil as well.
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