Spicy date and ginger squares with peanut butter frosting

What better way to win the little ones’ hearts.





250 g    pitted dates
250 ml  milk
   5 ml   bicarbonate of soda
240 g    Golden Cloud Orange & Ginger Cake Mix
125 ml  milk
  65 ml  oil
   2       extra large eggs

For frosting

300 g    icing sugar, sifted
125 g    butter
  45 ml  milk
  15 ml  preserved ginger, finely chopped
125 ml  Black Cat Crunchy peanut butter



  • Preheat oven to 180°C. Grease and line a 30 x 20 cm lamington tin with baking paper.
  • Place milk and dates in a small sauce pan and bring to the boil. Remove from heat, add bicarbonate of soda and set aside for 10 minutes.
  • In a large bowl mix together cake mix, milk, oil and eggs. Beat well and spoon date mixture into cake mixture. Mix well and pour into prepared tin.
  • Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in tin for 15 minutes.
  • To make the frosting: in a medium bowl, cream together icing sugar and butter; add milk, preserved ginger and peanut butter, beat together until smooth.

Makes 24 squares

Source: Spread the Love with All Gold and Black Cat recipe e-book – www.allgold.co.za.

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