Whisky & Date Honey Cake
"Yom Tov is not the same without honey cake but this one has a slight alcoholic kick which gives an extra warming flavour and dimension. Moist, delicious and more to the point it does not SINK!"
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Makes: 1 large cake or 2 loaf cakes
credit: Chef Denise Phillips
It makes sufficient for 2 loaf tins but if you wish to make just one large cake just increase the cooking the temperature by another 15- 20 minutes.
450g plain flour
1 tablespoon baking powder
1 teaspoon bicarbonate soda
½ teaspoon dried ginger
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon mixed spice
200ml vegetable oil
340g SESAME KINGDOM premium Date honey
200g brown sugar
3 large eggs at room temperature
1 teaspoon vanilla extract
125ml warm coffee
120 ml apple juice
100g caster sugar
1 tablespoon whisky
Preheat oven to 170 C/ 325°F.
Line and grease the cake tins with baking parchment paper.
In a large bowl, whisk together the flour, baking powder, bicarbonate soda, ginger, salt, cinnamon and mixed spice.
Make a well in the centre, and add oil, date honey, sugar, eggs, vanilla, coffee, apple juice and whiskey.
Using an electric mixer, combine until the mixture is smooth.
Transfer batter into prepared cake tin and place on a baking tray to ensure even heat.
Bake until the cake is done. It will spring back when you gently touch the cake centre and when a skewer is inserted it comes out clean. This will take about 50 to 55 minutes.
Let cake stand fifteen minutes before removing from tin.
To make the syrup place the sugar in a saucepan with 25ml of water, bring to the boil and gently simmer for 2 minutes. Add the whisky and then pour over the cooked cake.