Date, Banana and Honey Cake with Whiskey Icing

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Preparation info

  • Difficulty

    Medium

  • Serves

    8

Appears in

100 Desserts to Die For

100 Desserts to Die For

By Trish Deseine

Published 2020

  • About
10 Mins Preparation Time
1 Hr Cooking Time
1 Hr Resting Time

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 ( oz) soft fresh dates (Medjool if possible)
  • 300 g (10½ oz) very ripe bananas
  • 225 g (8 oz/ cups) plain (allpurpose) flour
  • 1 level teaspoon self-raising flour
  • 100 g ( oz) muscovado sugar (whole cane sugar)
  • 175 g (6 oz) lightly salted butter, softened
  • 3 tablespoons honey
  • 2 eggs, beaten

For the icing:

  • 50 g ( oz) butter
  • 200 g (7 oz) icing (confectioners’) sugar
  • 1 teaspoon natural vanilla extract
  • 30–50 ml (1–1½ fl oz) whiskey or bourbon

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, HONEY AND EGGS. Beat for 2–3 minutes, until the mixture is quite uniform. Next, add the dates and mashed bananas. Mix together well.

POUR THE BATTER INTO THE LOAF TIN AND BAKE FOR 1 HOUR. To check whether the cake is done, insert the blade of a knife into the middle; it should come out clean. Take the cake out of the oven and let it cool slightly while you make the icing.

MELT THE BUTTER AND POUR IT INTO A MIXING BOWL CONTAINING THE ICING SUGAR AND VANILLA EXTRACT. Beat everything together well before adding the whiskey, which will give the right consistency to the icing.

COVER THE CAKE WITH ICING, WITHOUT TAKING THE CAKE OUT OF ITS TIN, THEN LET IT COOL AND ABSORB THE ICING. Serve the cake once it is cold and the icing is dry.