Date and whisky cake

all details

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

Date and whisky cake
Photo: Natalie Boog

Ingredients

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

Method

Preheat oven to 180C. Grease and line a 20cm springform tin with baking paper. Cook dates in the water until soft and liquid is absorbed. Stir through whisky. 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. 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.

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  • Course - Dessert

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