250 g pitted dates, roughly chopped and soaked in 1 cup hot water until soft
375 g sultanas
1/2 cup sugar
1/2 cup water
Zest of 1 orange
Preheat oven to 150°C (fan forced).
Grease and line a 20.5cm (8") square or round cake tin with a double layer of greaseproof paper.
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.
Spoon cake mix into tin and bake at 150°C for 45 minutes or until the cake is risen and firm to touch.
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.
Pour syrup over cooled cake and serve.
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.