Date Cake with Whiskey

Date Cake with Whiskey


3 people made this

This cake uses whiskey for moistness and aroma but you can substitute rum if you prefer. Both go well with the dates. Serve with thickened cream.


Serves: 8 

  • 3/4 cup (125g) finely chopped dates
  • 3 nips (60ml) whiskey
  • 185g butter, softened
  • 3/4 cup (125g) brown sugar
  • 1/3 cup (125g) golden syrup
  • 2 eggs, lightly beaten
  • 1/3 cup (35g) almond meal
  • 1 cup (250ml) milk
  • 2 cups (250g) plain flour
  • 2 teaspoons baking powder
  • icing sugar for dusting

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. 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.
  2. 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.
  3. 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.

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Reviews (1)


I made this cake recipe into muffins. They come up beautiful and soft the muffin patty pans peeled away cleanly. - 19 Jun 2015

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