Clover Classic Custard Bundt cake

Recipe by Melandie Esterhuizen
 
250g pitted dates, chopped
3/4 cup boiling water
125g Clover MooiRivier butter
¾ cup Muscovado sugar
2 Eggs
1 ½ cup Self-rising flour
1 tsp bicarb
1 tsp cinnamon
1 tsp ginger 
½ tsp nutmeg
Zest of 1 orange
½ cup glazed cherries
100g Chopped pecan nuts/wallnuts
 
100ml Brandy
½ cup Castor sugar
 
Clover classic custard to serve
Mint, edible flours, berries and whipped cream to garnish
 
Method:
Preheat the oven to 180oC. lightly grease a bundt tin
Pour the boiling water over the dates. Let the dates soak up all the water before mashing into a puree
Whip the butter and sugar until light and fluffy. Add the eggs one at a time. 
Add the dry ingredients. Fold in until well combined. Fold in the dates, cherries, zest and nuts. 
Pour over into the baking tin and bake for 45-60 minutes. 
Combine the brandy and castor sugar in a sauce pot. Allow the castor sugar to melt and remove from the heat. Pour over the warm cake. 
Pour over the custard to form drips around the cake. Garnish and serve!
This dessert is best serve slightly warm.