Macadamia and Sour Cream Cake

(Delicious Magazine, April 2004

(Start this the day before)

12 pitted dates, roughly chopped

1/2 cup (125ml) ruby port

250g sour cream

1 tsp bicarbonate of soda

125g unsalted butter, softened

1 cup (220g) caster sugar

2 eggs

1 1/2 cups (225g) plain flour, sifted

1 1/2 tsp baking powder, sifted

1/4 cup brown sugar

1/4 cup chopped macadamias

Icing sugar, to dust

Place dates and port in a bowl and soak overnight.  Preheat oven to 160 degrees celius and grease and line the base of a 20cm springform pan.

Combine sour cream and soda in a bowl.  Cream butter and sugar with an electric mixer until light and fluffy.  Add eggs and sour cream mix, and beat to combine well.  Fold in flour and baking powder, then dates and port.  Place in pan.

Mix brown sugar and nuts, sprinkle half over the cake, then swirl through with a platic spatula for a rippled effect.  Sprinkle remaining mix on top and bake for 40 minutes. 

Remove, cover with foil and cook for a further 40 minutes or until a skewer inserted into centre comes out clean.  Cool slightly in pan, then transfer to a wire rack to cook completely.

Dust with icing sugar to serve.