Preheat oven to 180 C° (160C° Fan forced). Grease and line a 31cm x 31cm x 1cm rectangular Le Creuset toughened non-stick baking sheet with baking paper. In a food processor, blend dates into a caramel.

Melt butter in a microwave and add the cocoa powder. Mix until well combined. In a bowl place the sugar, eggs, spice and flour.

Add the date caramel and butter cocoa mixture to the flour mixture. Mix to incorporate all ingredients.

Spread out evenly on the baking tray about 1cm thick, Sprinkle over some almonds and cranberries.

Bake for 10minutes or until cooked through. Leave aside to cool completely, while you make another batch to give you two thin layers of cheats christmas cake.

Slightly thaw the ice cream and mix in raspberries.

Line the bottom of the 32cm Le Creuset Classic Rectangular Dish with baking paper.

Cut one of the layers of cake to size to fit in the bottom of the dish nice and snugly, press in to secure. Spread over the raspberry ice cream to an even layer before topping with the other layer of Christmas cake.

Press into secure before freezing overnight.

Slice with a hot knife to serve.