Date and whisky 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.
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