Christmas Spiced Date Cakes with an Orange and Rum Glaze
Festive mini cakes that are best eaten straight from the oven.
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INGREDIENTS
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/3 cup milk
- 5 Tbsp/75ml canola oil
- 1 heaped cup flour (140g)
- 1 Tbsp orange zest (zest of 1 orange)
- 2 tsp mixed spice
- 1 tsp ground ginger
- 1 tsp baking powder
- 1 large egg
- ½ tsp table salt or 1 tsp sea salt
- 6-8 Pitted Medjool Dates
Glaze:
- 3 tbsp orange juice
- 90ml icing sugar, sifted
- 1 Tbsp rum
METHOD
Heat your oven to 170C on convection/fan forced.
Add the brown sugar, honey, milk and canola oil to a bowl. Place the bowl in the microwave and heat for one minute, until just warm. Stir until the sugar has dissolved. Allow the mixture to cool a little, while you gather the rest of your ingredients.
To the oil mixture, add the flour, orange zest, spices, baking powder, salt and egg. Mix until combined.
Cut the pitted medjool dates into bite sized pieces.
Butter the Le Creuset Holiday Bakeware Tray or give it a liberal coat of non-stick cooking spray. Spoon in the cake batter to half fill the festive moulds.
Add the dates to the centre if each cake and bake at 170 for 11-12 minutes. Or until a skewer inserted into them comes out clean.
While the cakes bake mix the glaze ingredients together.
Once the cakes are cooked, allow them to cool in the tin for 5 minutes, then turn them out while still warm, drizzle with glaze and serve. These are best eaten warm from the oven but once glazed will stay moist and delicious for 2-3 days.
Image and recipe by The Culinary Cartel
