Scottish whisky cake

I got another recipe from Vanessa.

Ingredients

Cake

8 oz of dates , chopped finely
1 cup of boiling water
2 tbsp instant coffee
1 cup packed brown/golden sugar

1/2 cup of butter

4 eggs

1 3/4 cup of flour 

1/2 tsp of baking powder

1 tsp of baking soda

Icing

1/4 cup unsalted butter 

2 cups of heavy cream 

1 cup of brown sugar

1 tbsp of whisky

Stuff you will need

Sauce pan

Stand Mixer

Mixing bowl

Mixing spoon with a round handle

9' Cake Pan

Tooth Picks

Directions

Preheat your oven to 350 F.

In a mixing bowl, add the dates, boiling water and instant coffee.  Let them sit there while you make the cake.

In your stand mixer, add the brown/golden sugar and butter, blend together.

Add 2 eggs and continue mixing.

Add 1 cup of flour and 1/2 tsp of baking powder.

Add 2 more eggs and continue beating.

Add 3/4 flour and continue mixing.

Add 1 tsp of baking soda in the date mixture

Add that to the rest of the cake mix and transfer to your cake pan.

You can cook the cake between 40 minutes and an hour, or until an inserted tooth pick comes out clean.

Icing is where the magic comes from.

In a sauce pan, add butter, heavy cream, and brown sugar.  Turn the burner on to medium heat.

Bring to a gentle boil.

Boil until reduced about 3/4 left or half depending on how thick you want it the icing.  Let it cool a bit and add the whisky, a good one, I usually use a 30 y/o Canadian whisky.

Leave the cake to cool and leave it in the pan.  Using the handle of the mixing spoon, you poke holes in the cake and you drizzle the icing on top of the cake.

Cut the cake and enjoy.

Comments and suggestions are ALWAYS welcome!