Sticky Chestnut & Date Cake With Brandy Cream Cheese Icing
450g fresh dates, chopped
1 cup golden sultanas
3 tsp baking soda
225g unsalted butter, chopped
1 cup brown sugar
6 eggs, at room temperature
500g canned chestnuts, drained
3½ cups self-rising flour, sifted
1 tsp each cinnamon and freshly grated nutmeg
Brandy Cream Cheese Icing
100g butter, softened
300g cream cheese, softened
1 cup cream
2 cups icing sugar
5 tbsp brandy
1 cup thinly sliced glacé fruits, such as kiwifruit, papaya or strawberries, thinly sliced, to serve
Preheat oven to 160°C. Grease a cake tin (27cm x 32cm) and line with two layers of baking paper.
Place dates, sultanas and baking soda in a bowl and pour over 3 cups boiling water. Set aside for 5 minutes.
Place butter and sugar in the bowl of a large food processor; process until creamy. Add eggs and process again. Add chestnuts and date mixture and process until well combined. Scrape down bowl to combine butter mixture.
Pour mixture into a large bowl and sift in flour and spices. Combine. Pour mixture into prepared tin.
Bake for 60-70 minutes or until cooked when tested with a skewer. Allow to cool in tin for 10 minutes before turning out onto a wire rack.
To make icing, beat butter, cream cheese and cream with electric mixer until smooth. Add icing sugar and brandy. Whisk until creamy. Add more icing sugar if a thicker consistency is needed. Chill until cake is cool enough to ice. Sprinkle with glacé fruits to serve.