Date Cranberry Spiced Cake

Date Cranberry Spiced Cake

Date Cranberry Spiced Cake

A date cake packed with cranberries, spiced with cinnamon powder and covered with a cream cheese frosting. The cake has been in my family for years; memories came flooding back while baking it. It made me feel young again. As a kid, the most interesting part of the cake was licking some of the cream cheese frosting from the bowl and mom would give me a stern look and say: “Wait until I decorate the cake”. So apart from being delicious, the cake brings back fond memories! I even remember the awesome smell coming from the kitchen and the hard time waiting desperately for the cake to cool down!

The cake isgood on its own, but I still preferit smothered with the lazy cream cheese frosting! Oh yes!! It is good with a cup of tea!!

The cake keeps well for several days. Just keep it covered at room temperature and spread the cream cheese frosting just upon serving!



  • 2 ¼ cups cake flour
  • 4 eggs
  • 3/4 cup oil
  • 1 teaspoon cinnamon powder
  • ¼ teaspoon salt
  • 1teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup sugar
  • 1 ½ cup dates, pitted and roughly chopped
  • 1 cup walnuts, roughly chopped
  • 1 cup dried cranberries
  • 1 teaspoon vanilla extract

For the cream cheese frosting:

  • 400 g/14 oz. cream cheese
  • 11/3 cups icing sugar
  • 80 g. 1/3 cup butter, room temperature


  1. Preheat the oven to 180°C/350°F and place a rack in the center of the oven.
  2. In a bowl, mix the flour, cinnamon powder, baking powder, salt and baking soda. Set aside.
  3. Place sugar, oil and vanilla in a bowl. With the mixer on medium speed, beat for one minute.
  4. Add the eggs and beat on high speed for 1 minute.
  5. Add the chopped dates, walnuts and cranberries. Mix well and make sure the ingredients are incorporated.
  6. Fold in the flour mixture and stir well to fully incorporate.
  7. Grease a 30 cm/ 12 inches round baking cake tin with a teaspoon of butter, then lightly coat all sides with some flour.
  8. Transfer the cake batter to the greased coated tin.
  9. Bake for about 45-50 minutes, or until you insert a toothpick in the center of the cake and it comes out clean.
  10. Remove from the oven. Set aside for 15 minutes to slightly cool down.
  11. Carefully invert onto a flat serving dish.

To prepare the frosting:

  1. Place the icing sugar and cream cheese in a large bowl and beat with an electric mixer on medium speed for 1 minute.
  2. Add the butter and beat for another minute to obtain a smooth frosting.
  3. When the cake has completely cooled down, spread the frosting on the surface of the cake. The cake can be decorated with walnut halves. Enjoy!


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