Butterscotch Date & Nut Cake

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Butterscotch Date & Nut Cake



  • 1 Cup of brown sugar
  • 113g Butter
  • 2 Eggs
  • 1 ½ Cups of Self Raising flour
  • ½ Cup of milk
  • ½ Tspn of vanilla
  • 1 Tspn golden syrup
  • Pinch of salt
  • ½ Tspn of cinnamon
  • ½ Cup of chopped dates
  • ½ Cup of chopped walnuts


  • 1 Cup sifted icing sugar
  • 1 Tbspn of butter
  • 1 Tbspn of lemon juice
  • Walnuts and dates for decorating


  1. Cream butter and sugar, add egg yolks, beat in well, sift flour salt and cinnamon together.
  2. Mix golden syrup with milk and vanilla, add alternately, sifted dry ingredients, dates and nuts to the creamed mixture.
  3. Whisk egg whites until stiff but not dry, then lightly fold into batter.
  4. Bake in a greased tin approx, 50 minutes.
  5. Soften butter for icing, beat in half icing sugar, add lemon juice and remaining icing sugar, beat to a smooth creamy consistency.
  6. Spread over cake and decorate with pieces of dates and walnuts.

RECIPE RESOURCE: By L. Campbell. Central School Favourites Dubbo 1852 – 1958