Preheat the oven to 165 degrees C. Grease 25cm round cake tin, and line with baking paper. Combine the dates and whiskey in a small saucepan over medium heat. Simmer for 1 minute, then set aside.
Place the butter, sugar, golden syrup, eggs, almond meal, milk, flour and baking powder in a large bowl and beat with an electric mixer for 5 minutes or until smooth and pale. Blend in the date mixture, mixing only as much as necessary. Pour into the prepared pan and spread evenly.
Bake for 1 hour in the preheated oven or until golden and a toothpick inserted into the cake comes out clean. Let the cake cool in the pan for about 10 minutes, then invert onto a plate and dust with icing sugar.