Date and Whisky Cake So Tasty

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Date and Whisky Cake

"This cake is wet however no longer heavy. Dates and almonds give a pleasing candy taste and texture to this delicious cake. Other alcohol may be substituted for whisky if you opt for. Serve heat with a thick cream."

Ingredients :

3/4 cup finely chopped dates
1/four cup whiskey
three/four cup butter, softened
three/4 cup packed brown sugar
1/three cup golden syrup
2 eggs
1/three pound almond meal
1 cup milk
2 cups all-reason flour
2 teaspoons baking powder
1 tablespoon confectioners' sugar for dusting

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H15M

Preheat the oven to 325 ranges F (a hundred sixty five tiers C). Grease 10 inch spherical cake pan, and line with parchment paper. Combine the dates and whiskey in a small saucepan over medium heat. Simmer for 1 minute, then set aside.
In a large bowl, beat the butter, sugar, and golden syrup till smooth. Stir in the eggs separately, then mix inside the almond meal. Combine the flour and baking powder; stir into the batter alternately with the milk, and beat until smooth. Blend within the date aggregate, mixing most effective as lots as important. Pour into the organized pan, and unfold frivolously.
Bake for 1 hour in the preheated oven, or until a toothpick inserted into the cake comes out easy. Let the cake cool inside the pan for approximately 10 minutes, then invert onto a plate and dirt with confectioners' sugar.

Notes :

Reynolds® parchment can be used for less difficult cleanup/elimination from the pan.

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