This gingerbread cake with date caramel frosting is a beautifully wholesome twist on a classic- rich in warming spices, naturally sweetened & packed with minerals! The blackstrap molasses adds depth while providing iron & magnesium. This is then balanced with the honey for a toffee-like sweetness throughout.

The frosting is made from fresh medjool dates, offering fibre & sweetness without the crash, alongside high quality, organic, grass-fed butter. A delicious wholesome dessert for Christmas!

Serves: 8   |  Time: 50 minutes

Ingredients:

• 2 1/4 cups Kunara all-purpose flour
• 2 1/4 tsp baking powder
• 3/4 tsp salt
• 1 1/2 tsp ginger, ground
• 1 1/2 tsp cinnamon, ground
• 3/4 tsp cloves, ground
• 3/4 cup unsalted organic grass-fed butter, room temperature
• 1/2 cup caster sugar
• 1/4 cup brown sugar, lightly packed
• 3 large free range eggs, room temperature
• 1/4 cup Melrose blackstrap molasses
• 1/3 cup honey
• 1 1/2 tsp vanilla extract
• 3/4 cup buttermilk, room temperature

Date caramel:

• 15-16 medjool dates
• 1 tsp vanilla
• 1 cup coconut cream
• Boiling water, to cover
• Pinch of salt

Caramel buttercream:

• 125g butter, room temperature
• 1 cup icing sugar
• ¼ date caramel

Method:

1. Preheat the oven to 180’c. Butter a 9 ½ inch loaf pan.
2. In your stand mixer bowl, add butter and beat until smooth. Add in caster sugar and brown sugar and beat on medium until light and fluffy, about 2 minutes. Add in 1 egg at a time and beat well in between. Add molasses, honey and vanilla and combine.
3. Meanwhile, in a large bowl combine flour, baking powder, salt, ginger, cinnamon and cloves.
4. Add flour and buttermilk to wet ingredients gradually, swapping between flour and buttermilk. Mix until just combined.
5. Pour mixture into prepared loaf tin and bake for 60 minutes . Allow to cool completely.
6. If you are making a date caramel and buttercream do that now– in a medium bowl, add pitted dates and cover with hot water. Allow to sit for 5-10 minutes or until soft. Drain water and place dates into a high speed blender with vanilla. Blend on high until you create a paste. Add in coconut cream and blend until smooth. Store in an airtight container.
7. To make the buttercream, add butter to a stand mixer bowl and beat until it lightens in colour, almost white. Add icing sugar and beat until smooth, about 3-5 minutes. Add date caramel and combine. Set aside.
8. Once the cake is cooled, generously dollop buttercream on top and evenly distribute. Decorate with leftover date caramel and enjoy.