Luscious Date Cake

Last year I went to a Christian Women’s camp at the QCCC campsite up at Tamborine Mountain, and a delicious cake was served for morning tea one day. When I  asked, the cook was good enough to let me have the recipe. I’ve changed the flours to make it gluten free and the topping to make it just a little different. I hope you enjoy it as much as my family and our customers who tasted it over the weekend.





  • Cover the dates with the boiling water and leave to cool.
  • Cream the butter and sugar and beat in the egg.
  • Sift the flour with the bicarb, baking powder and salt and add to the creamed mix with the date mixture.
  • Pour into a greased and lined lamington tin, and bake for 40 minutes at 185c
  • Meanwhile mix all the topping ingredients together.
  • After the 40 minutes baking time, carefully take the cake out of the oven and spoon the topping on top.
  • Return quickly to the oven and bake for a further 30 to 35minutes.
  • Leave in the tin for 10 minutes then cool on a wire rack.