For fall, try Kopplin’s date cake topped with vanilla ice cream and a drizzle of caramel sauce made with rye from Fort Worth’s Blackland Distillery, which is located not far from the restaurant. Instead of homemade ice cream, use your favorite store-bought brand or even a generous dollop of whipped cream.

Date Cake

Makes an 8-inch cake

• ½ pound dates, pitted
• 1 teaspoon baking soda
• 1⅓ cups hot water
• ¾ cup sugar
• 1 egg yolk
• 1 whole egg
• 1¼ cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup Blackland Rye Whiskey Caramel (recipe follows)

Heat oven to 400 degrees.

Blend dates, baking soda and hot water in a food processor until dates are in small chunks. Set aside. In a mixing bowl, whisk together sugar, egg yolk and egg until they are pale yellow. Add dates to the sugar and egg mixture. Whisk until incorporated.

Gradually add flour and baking powder to mixing bowl and whisk into a smooth batter. Pour batter into a buttered 8-inch round or square cake pan, smooth batter as evenly as possible and bake for 20 minutes.

Once cake has cooled, use a fork to gently poke holes into top to allow caramel to soak in. Pour caramel over the cake. Add a scoop of your favorite vanilla ice cream and pour remaining caramel over the ice cream. Serve immediately.

Blackland Rye Whiskey Caramel

• 1 stick butter
• 1 cup brown sugar
• ⅓ cup heavy cream
• 1 ounces Blackland Rye Whiskey

In a sauce pot, melt butter over medium heat. Add brown sugar and cream to butter. Use a rubber spatula to mix until sugar dissolves. Bring to a low boil, add Blackland Rye and whisk for about 5-7 minutes, allowing mixture begins to bubble.

Cool and store in an air-tight container.