Date and whisky cake

Name: Date and whisky cake
Cook time: 1 h 30 min
Yield: one 20cm cake
Cuisine: Modern Australian
Ingredients: 300g fresh dates, pitted and roughly chopped; ½ cup water; 30ml whisky; 125g butter; 1 cup sugar; 2 eggs; 1 tsp bicarbonate of soda; ½ cup milk; 200g self-raising flour, sifted; pinch salt; 2 tbsp demerara sugar

Jane and Jeremy Strode

September 3, 2021

Coffee and date cake with a crunchy sugar crust.Natalie Boog

Time:1-2 hoursMakes:one 20cm cake

Serve this rich, moist cake with coffee as an afternoon treat or as a simple dessert with a good dollop of double cream.

Ingredients

300g fresh dates, pitted and roughly chopped
½ cup water
30ml whisky
125g butter
1 cup sugar
2 eggs
1 tsp bicarbonate of soda
½ cup milk
200g self-raising flour, sifted
pinch salt
2 tbsp demerara sugar

Method

Step 1
Preheat oven to 160C fan-forced (180C conventional). Grease and line a 20cm springform tin with baking paper.
Step 2
Cook dates in the water until soft and liquid is absorbed. Stir through whisky.
Step 3
Beat butter and sugar until light and fluffy. Beat in eggs one at a time. Add dates and combine. Add bicarb soda to milk and stir through batter to combine. Fold through flour and salt and pour into tin.
Step 4
Sprinkle with demerara sugar and bake for 75 minutes or until a skewer comes out clean. Remove from tin and cool on a wire rack.