Date Cake with Whiskey

    1 hour 15 minutes

    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.

    9 people made this

    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 in English (2)


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


    This is a nice average almond cake, the dates and whiskey don't add much. It's okay but just okay.  -  02 Jan 2010  (Review from Allrecipes USA and Canada)