DATE CAKE
400 g pitted dates and chopped
220 g golden raisins
275 ml water
400 g condensed milk
275 g butter
300 g cake flour
2 teaspoons Bicarbonite of Soda
Add the first 5 ingredient in a pot over medium heat and cook until it becomes a little thick.
Remove from the heat and stir/fold in the sifted flour and bicarb.
Devide into 2 bread tins and and bake at 160°C for 30 minutes, check with a test pen if its ready.
Serve with caramelized pears and pecan sauce
Recipe and Photo: Shane Seconds Gelderbloem
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