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.
MAKE THE CAKE.
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
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.
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