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.
Ingredients:
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
60ml whisky
Whisky Syrup:
100g caster sugar
1 tablespoon whisky
25ml water
Method:
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Preheat oven to 170 C/ 325°F.
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Line and grease the cake tins with baking parchment paper.
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In a large bowl, whisk together the flour, baking powder, bicarbonate soda, ginger, salt, cinnamon and mixed spice.
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Make a well in the centre, and add oil, date honey, sugar, eggs, vanilla, coffee, apple juice and whiskey.
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Using an electric mixer, combine until the mixture is smooth.
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Transfer batter into prepared cake tin and place on a baking tray to ensure even heat.
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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.
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Let cake stand fifteen minutes before removing from tin.
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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.