Spicy Date & Almond Fruit Cakes
16
piecesServes
20
minutesPreparation Time
45
min OvenCooking Time
Ingredients
- 250 g butter, softened
- 1 cup dark brown sugar
- 3 tbsp black treacle
- 4 x 60 g medium eggs, beaten
- 350 g (2 ½ cups) self raising flour
- 2 tsp McCormick Nutmeg Ground
- 2 tsp McCormick Cinnamon Ground
- 2 tsp McCormick Ginger Ground
- 1 tbsp McCormick Allspice Ground
- 120 g blanched almonds
- 250 g pitted dates, roughly chopped and soaked in 1 cup hot water until soft
- 375 g sultanas
- Syrup:
- 1/2 cup sugar
- 1/2 cup water
- Zest of 1 orange
Directions
- Preheat oven to 150°C (fan forced).
- Grease and line a 20.5cm (8") square or round cake tin with a double layer of greaseproof paper.
- Cream butter and sugar together. Stir in treacle. Beat in eggs a little at a time, adding a spoonful of flour with each one. Mix in remaining flour with the McCormick spices. Fold in almonds, dates and sultanas.
- Spoon cake mix into tin and bake at 150°C for 45 minutes or until the cake is risen and firm to touch.
- To make the syrup: In a small sauce pan, combine sugar and water. Heat until sugar is dissolved, remove from heat and let cool. Add zest and infuse for at least 1 hour.
- Pour syrup over cooled cake and serve.
Recipe Tip
Adults Only – add 3 Tbsp dark rum into cake mixture before baking. The cake may be stored for up to 2 weeks in an airtight container. This cake when cooked is very solid and perfect to use for iced Christmas cake.
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