Date, Banana and Honey Cake with Whiskey Icing

Name: Date, Banana and Honey Cake with Whiskey Icing
Prep time: 10 min
Cook time: 1 h
Total time: 2 h 10 min
Yield: Serves 8
Ingredients: 175 g (6 oz) lightly salted butter, softened; 100 g (3½ oz) muscovado sugar (whole cane sugar); 2 eggs, beaten; 3 tablespoons honey; 200 g (7 oz) icing (confectioners’) sugar; 50 g (1¾ oz) butter; 30–50 ml (1–1½ fl oz) whiskey or bourbon; 1 teaspoon natural vanilla extract; 300 g (10½ oz) very ripe bananas; 120 g (4¼ oz) soft fresh dates (Medjool if possible); 1 level teaspoon self-raising flour; 225 g (8 oz/1½ cups) plain (allpurpose) flour; 30–50 ml (1–1½ fl oz) whiskey or bourbon

Preparation info

Serves
8

Difficulty
Medium
Ready in
2 hr 30

Appears in

100 Desserts to Die For

By Trish Deseine

Published 2016

About

This is the ‘adult’ version of a rich and moist cake that is too often relegated to children’s lunch boxes. If you feel so inclined, you can replace the butter and whiskey icing with a lemon and rum icing.

Ingredients

For the cake:

120 g (4¼ oz) soft fresh dates (Medjool if possible)
300 g (

Dessert
Cake
Vegetarian

Method

MAKE THE CAKE. Preheat the oven to 160°C (315°F/Gas 2–3). Butter and flour a medium-sized loaf (bar) tin. Cut the dates into small pieces. Peel the bananas and mash them with a fork.

COMBINE THE FLOURS AND MUSCOVADO SUGAR IN A MIXING BOWL, THEN ADD THE SOFTENED BUTTER, H