Recipe information
medjool date, sumac, whiskey caramel, whipped cream
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Cake and Toppings
Preparation
1. Prepare the Dates
In a bowl, combine the chopped medjool dates and baking soda. Pour the boiling water over the dates and let them soak for about 10 minutes until softened.
2. Make the Cake Batter
In a mixing bowl, cream together the softened butter and brown sugar until fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Combine Ingredients
Gradually add the soaked date mixture (including the water) to the butter mixture. Mix until well combined. Sift in the flour and gently fold until just combined.
4. Bake the Cake
Preheat the oven to 350°F (175°C). Pour the batter into a greased 9-inch round cake pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
5. Prepare the Whiskey Caramel
In a saucepan over medium heat, combine the whiskey and sugar. Stir until the sugar dissolves and the mixture starts to simmer. Let it cook until it turns a deep amber color, then remove from heat and let it cool slightly.
6. Whip the Cream
In a bowl, whip the heavy cream with powdered sugar until soft peaks form.
7. Serve
Once the cake has cooled, drizzle the whiskey caramel over the top, sprinkle with sumac, and serve with a dollop of whipped cream.