Ginger Beer Date Cake
Made with real ginger beer, candied ginger, and pureed dates with a brown sugar cream cheese frosting.
Servings Prep Time
16slices 30 mins
Cook Time Passive Time
80mins 30mins
Servings Prep Time
16slices 30 mins
Cook Time Passive Time
80mins 30mins
Ginger Date Cake
  • 250ml Ginger BeerI love Bundaberg the most
  • 300g dried Datespitted, chopped
  • 1teaspoon Bicarbonate Soda
  • 250g Unsalted Buttersoftened to room temperature
  • 350g Brown Sugar
  • 1teaspoon Vanilla Extract
  • 4 Eggslightly beaten
  • 450g Plain Flour
  • 1teaspoon Baking Powder
  • 60ml Milk
  • 100g Crystallised Gingercubed
Cream Cheese Frosting
  • 250g Cream Cheesesofened, cubed
  • 110g Brown Sugar
  • 1teaspoon ground Ginger
  • Crystallised Gingerto decorate
  • 1teaspoon ground Cinnamonto decorate
  1. 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.
  2. 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.
  3. Once the dates have softened, add them to a food processor. Whiz them together until they’re almost pureed. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Remove cake tin from the oven and let it cool in the pan for 10 minutes. Invert the cake onto a wire cooling rack.
  8. 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.
  9. When the cake is cool spread the frosting on top, dust on some ground cinnamon, and decorate with pieces of ginger.
Recipe Notes
  • 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.