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Spicy Date & Almond Fruit Cakes

serves

16

pieces

Serves

prep-time

20

minutes

Preparation Time

recipe-type

45

min Oven

Cooking Time

Ingredients
Directions
  1. Preheat oven to 150°C (fan forced).
  2. Grease and line a 20.5cm (8") square or round cake tin with a double layer of greaseproof paper.
  3. 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.
  4. Spoon cake mix into tin and bake at 150°C for 45 minutes or until the cake is risen and firm to touch.
  5. 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.
  6. 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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