Brandied Date Cake

Name: Brandied Date Cake
Ingredients: 7 tbsp butter, softened; 4 oz cream cheese, softened; 1 1/4 cups firmly packed brown sugar; 3 None large eggs, at room temperature; 1/2 cup all-purpose flour; 1/2 cup self-rising flour; 1/4 cup brandy, plus 1 tbsp extra; 13.5 oz dried dates, pitted, coarsely chopped; 3 oz mixed citrus peel

9 ingredients

4 steps

Ingredients

7 tbsp butter, softened
4 oz cream cheese, softened
1 1/4 cups firmly packed brown sugar
3 None large eggs, at room temperature
1/2 cup all-purpose flour
1/2 cup self-rising flour
1/4 cup brandy, plus 1 tbsp extra
13.5 oz dried dates, pitted, coarsely chopped
3 oz mixed citrus peel

Directions

1

Preheat oven to 300°F. Line base and side of deep 8 inch-round cake pan with 3 layers of parchment paper, bringing paper 2 inches above edge of pan.
2

Beat butter, cheese and sugar until combined. Add eggs, 1 at a time, mixing until combined between additions. Mix in flour and 1/4 cup brandy and mix until smooth. Fold in dates and citrus peel. Transfer to prepared pan and bake for 1 hour 30 mins.
3

Brush hot cake with extra brandy. Cover pan tightly with foil and let cake cool in pan.
4

Dust with powdered sugar to serve.