ANITA’S DATE AND CINNAMON LOAF
225 g golden syrup
100 g butter
100 g caster sugar
200gm Chopped dates
¼ cup of muscat/ or water
200 ml milk
2 eggs, beaten
225 g self-raising flour
1 tbsp ground cinnamon
1 tsp bicarbonate of soda
Pinch of salt
Maple syrup/ maple flavoured syrup
Pecans to top off the loaf
METHOD
1. Preheat the oven to 180C fan forced or 160C gas. Line the base and sides of a 900g loaf tin with baking paper, with the paper coming above the sides of the tin to enable the cake to be lifted out easily.
2. Place the golden syrup, butter and sugar in a saucepan and stir over a medium-low heat until the butter has melted and the mixture is smooth. Put the Dates and muscat/water in a small saucepan on a medium heat to boil and reduce to a chunky paste. ( wont take long 3 min)
3. Set aside and allow to cool, then mix in the milk and eggs to the cool syrup mix. Then add the Dates to the mix and stir. Sift the flour, bi-carb and cinnamon into a large bowl. Make a well in the centre, then pour in the wet ingredients and mix thoroughly so that you get a runny mixture.
4. Tip the mixture into the prepared loaf tin, top with pecans if desired and bake in the centre of the oven for 50-60 minutes, or until a skewer inserted into the centre of the cake comes out clean.
5. Remove from the oven and drizzle the maple syrup over the loaf while it’s still hot. (1/4 cup)
6. Allow to cool for 5-10 minutes in the tin, then carefully lift the cake out with the lining paper and place on a wire rack. Peel away the baking parchment and leave to cool down completely
Recipe and photo: Anita Human Wood
